Beer Braised Beef Enchiladas

These easy beer braised beef enchiladas as tender beef barbacoa cooked in a flavorful sauce and cooked inside flour tortillas topped with sauce and cheese. 

Course Main
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 8
Author Kat Jeter & Melinda Caldwell


Beer Braised Beef Barbacoa

  • 3 lb Beef chuck roast
  • Salt and Pepper
  • 2 tbsp Olive oil divided
  • 2 Dried guajillo peppers soaked stemmed and seeded
  • 2 Dried ancho peppers soaked stemmed and seeded
  • 7 oz can Chipotle in adobo sauce
  • 4 cloves Garlic
  • 1 tbsp Brown sugar
  • 1 tsp Salt
  • 1 tsp Dried oregano
  • ½ tsp Ground cinnamon
  • ¼ c Pilsner beer

Beef Enchiladas

  • 8 Mission® Super Soft Flour Tortillas
  • 2 c Shredded cheddar cheese
  • Toppings such as diced tomatoes green onions, queso blanco and cilantro


Beer Braised Beef Barbacoa

  1. Soak the dried guajillo peppers and ancho peppers in a bowl covered with water for 1 to 4 hours until softened.
  2. Preheat oven to 300 degrees.
  3. Season the beef with salt and pepper.
  4. Add the olive oil to a dutch oven or large pan with a oven proof lid. Heat oil on medium to high heat. Sear the seasoned beef for 2 mins on each side. Set aside once seared.
  5. In a blender, add in guajillo peppers, ancho peppers, can of chipotle, garlic cloves, brown sugar, salt, oregano, cinnamon, and beer.
  6. Blend until smooth
  7. Pour sauce over beef in the pan. Place the lid on and braise in oven for 2 1/2 hours.
  8. Remove beef and shred.
  9. Remove 1 cup of sauce and set aside for enchiladas.
  10. Return shredded beef to pan and stir into the remainder of the sauce.

Beef Enchiladas

  1. Preheat oven to 375 degrees F.
  2. Grease a 9x13 baking dish.
  3. Pour ¼ cup of the reserved sauce in the bottom of the baking dish.
  4. To each tortilla add shredded beef (about ½ cup) and a small handful of cheddar cheese (about ¼ cup).
  5. Wrap tortillas tightly around filling, placing seam side down in baking dish.
  6. Pour remaining sauce on top of the enchiladas and sprinkle the remaining cheddar cheese down the middle.
  7. Bake for 15-20 minutes.
  8. Garnish with desired toppings like diced tomatoes, green onions, queso blanco and cilantro