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Northern-style enchiladas with a hearty dried chile sauce, beef filling, and melted cheese. These protein-rich enchiladas reflect the bold, carnivore-friendly flavors of Mexico's northern cuisine.
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Brown the beef on all sides, about 5 minutes per side. Remove from pan.
Add chopped onion to the skillet and sauté for 4–5 minutes until softened, scraping up any browned bits. Return beef to skillet.
Pour in 1.5 cups chicken broth, season with 1 tsp salt, 0.5 tsp pepper, and simmer covered on low heat until beef is very tender (about 1 hour). Shred beef with two forks and set aside.
In a separate skillet over medium heat, toast guajillo and ancho chiles for about 1–2 minutes per side until fragrant but not burned. Cover chiles with hot water and soak for 10 minutes. Drain.
Blend soaked chiles, 0.5 cup chicken broth, garlic, cumin, and 0.5 tsp salt until very smooth. Strain if desired for silky sauce.
Pour chile sauce into a saucepan and simmer over medium-low heat for 5–7 minutes to thicken, stirring occasionally.
Preheat oven to 375°F (190°C). In a clean skillet, add remaining 2 tbsp oil and lightly fry tortillas for 10–15 seconds per side so they become pliable.
Dip each tortilla into the warm chile sauce, then fill with shredded beef, roll up, and arrange seam-side down in a baking dish.
Pour remaining sauce over the enchiladas and top evenly with Monterey Jack cheese.
Bake uncovered for 15–18 minutes, or until cheese is bubbling and lightly golden. Serve hot.
