
Barbacoa Beef Enchiladas

This beautifully red-hued dish builds flavor in layers. Beef chuck is braised low and slow in a smoky blend of guajillo, ancho, chipotle, and roasted garlic. Once fall-apart tender, it’s folded into soft corn tortillas with roasted red onions, then topped with silky guajillo sauce, melted Jack cheese, and a scattering of raw onion for bite.
Nutritional facts
Protein
50g
Carbs
56g
Calories
570kcal
Fat
26g
Ingredients
Corn Tortilla, Guajillo Enchilada Sauce, Canola Oil, Monterrey-Jack Cheese, Mexican Oregano, Canola and Olive Oil Blend, Red Onion, Black Pepper, Cumin, Garlic, Cinnamon, Sugar, Onion, Kosher Salt, Beef Chuck, Ancho Pepper, Guajillo Chile, Apple Cider Vinegar, Chipotle in Adobo
Contains milk.
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About Rick Bayless

Rick Bayless is best known for his Chicago-based award winning Mexican restaurants, winning Bravo’s Top Chef Masters and earning multiple Daytime Emmy nominations for his Public Television series, Mexico–One Plate at a Time.
Bayless’s casual Frontera Grill, founded in 1987, received the James Beard Foundation’s Outstanding Restaurant Award (2007), while his fine-dining destination next door Topolobampo later earned the same distinction (2017), making history as side-by-side winners of one the industry’s most prestigious restaurant award. In 2009, Bayless added to the same Chicago block with the addition of the fast casual Xoco, with the mezcal-focused speakeasy Bar Sótano following in 2018. His Tortas Frontera at O’Hare and Tortazo locations around the U.S. continue to showcase his unparalleled knowledge and lifelong commitment to celebrating Mexican cooking.
Bayless is the author of nine acclaimed cookbooks, including Mexican Kitchen which won the Julia Child IACP Cookbook of the Year Award, Mexico–One Plate at a Time which took home the James Beard Award for Best International Cookbook and Fiesta at Rick’s, a New York Times bestseller which cemented his reputation as an expert on Mexican cuisine. He has received the rare distinction of having been awarded the Mexican Order of the Aztec Eagle for his contributions to Mexican culture.
In addition to his culinary success, Bayless is dedicated to philanthropy. His Frontera Farmer Foundation supports small farms with grants and the Frontera Scholarship helps Mexican-American students pursue culinary arts education. His deep commitment to making a difference continues through mentorship and ongoing work promoting better food systems.
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