Beef Enchiladas & Red Chile Sauce
For Chef Maribel, enchiladas de picadillo are more than her favorite dish—they’re a taste of where she comes from. Originating in Northern Mexico, these enchiladas are filled with savory ground beef slowly cooked with tomatoes, onions, and warm spices, then rolled in tender corn tortillas and covered in a rich, homemade sauce. Served with fluffy Mexican rice and slow-simmered charro beans, this dish is a celebration of heritage and heart. Every ingredient carries a memory—of family, of tradition, of heritage and heart. Every ingredient carries a memory—of family, of tradition, of the flavors that shaped her.
Nutritional facts
Protein
24g
Carbs
79g
Calories
600kcal
Fat
22g
Ingredients
Corn Tortilla, Whole Canned Tomatoes, Canned Pinto Beans, Yukon Potatoes, Ground Beef, Jasmine Rice, Oaxacan Cheese, Onion, Green Peas, Carrots, Guajillo Chile, Tomato Sauce, Grapeseed Oil, Canned Tomato, Garlic, Sour Cream, Bacon, Kosher Salt, Whole Milk, Guajillo Chile Paste, Canola and Olive Oil Blend, Canola Oil, Cumin, Black Pepper, Serrano Peppers, Vegetable Base, Oregano
Contains milk, soybeans.
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About Maribel Rivero
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
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