Entree: United States – Arizona – Sonoran Enchiladas

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 40 min

Total 3 hrs 20 min

Ingredients

- 1.5 lb (680 g) beef chuck roast, trimmed
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil, divided
- 1 medium yellow onion, chopped, about 8 oz (225 g), divided (half for braise, half for garnish)
- 3 garlic cloves, minced (about 9 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 2 cups (480 ml) beef stock or water
- 12 corn tortillas (6-inch), about 12 oz (340 g) total
- 1/2 cup (120 ml) vegetable oil for softening tortillas
- 6–8 dried New Mexico or guajillo chiles, stems and seeds removed, about 1 oz (30 g)
- 2 cups (480 ml) hot water or stock (for rehydrating chiles)
- 2 tbsp (30 g) tomato paste
- 1/2 tsp (2.5 g) sugar (balances chile acidity)
- 1/2 tsp (2.5 g) additional kosher salt (for sauce), or to taste
- 1/2 tsp (1 g) ground black pepper (for sauce)
- 3 cups (12 oz / 340 g) shredded Monterey Jack and cheddar blend
- 1 15-oz can (425 g) pinto beans, drained and rinsed
- 2 medium tomatoes, diced, about 10 oz (280 g)
- 1/2 cup (15 g) fresh cilantro, chopped
- 1/2 cup (120 g) white onion, finely diced (for garnish)
- 1/2 cup (120 ml) sour cream (optional, for serving)
- 4 oz (115 g) queso fresco or cotija, crumbled (optional)
- Pickled jalapeños, sliced, to taste (for garnish)
- Lime wedges, for serving

Instructions

Short Description:
Warm corn tortillas filled with shredded, braised beef and melted cheese, bathed in a bright Sonoran red chile sauce and finished with fresh onion, cilantro, and pickled jalapeños for a complete Southwestern main course.

Regional Notes:
This Arizona (Sonoran) version uses corn tortillas and a chile-forward sauce typical of the U.S. Southwest; fillings commonly combine shredded beef or cheese and are topped with either a red New Mexico-style chile sauce (shown here) or a green roasted-hatch chile alternative. Pinto beans and fresh chopped onion/cilantro are common accompaniments in Sonoran preparations.

1. Preheat oven to 325°F (163°C). Season the chuck roast with 1 tsp (5 g) kosher salt and 1/2 tsp (2.5 g) black pepper.
2. In a heavy Dutch oven or large ovenproof pot, heat 1 tbsp (15 ml) vegetable oil over medium-high heat until shimmering. Sear roast 3–4 minutes per side until deeply browned. Remove roast and set aside.
3. Add the reserved chopped half of the onion to the pot and cook 3–4 minutes until softened. Add minced garlic, cumin, and oregano and cook 30 seconds until fragrant.
4. Return the roast to the pot, add 2 cups (480 ml) beef stock, bring to a simmer, cover, and transfer to the oven. Braise 2 to 2.5 hours until fork-tender. Alternatively, braise on the stovetop at low simmer for the same time.
5. While the beef braises, make the red chile sauce: remove stems and seeds from dried chiles and place in a bowl. Pour 2 cups (480 ml) hot water or stock over chiles and let soak 15–20 minutes until softened.
6. Drain chiles (reserve soaking liquid), then transfer to a blender with 1/2 cup (120 ml) reserved soaking liquid or fresh stock, tomato paste, 1 tbsp (15 ml) vegetable oil, 1/2 tsp (2.5 g) sugar, 1/2 tsp (2.5 g) salt, and 1/2 tsp (1 g) black pepper. Blend until very smooth.
7. Strain chile purée through a fine mesh sieve into a saucepan, pressing solids to extract smooth sauce. Simmer sauce 8–10 minutes to meld flavors and thicken slightly. Taste and adjust salt. If you prefer a green chile version, substitute 2 cups (300–350 g) roasted, peeled Hatch or Anaheim chiles and blend similarly.
8. When the roast is done, transfer to a cutting board, shred with two forks and discard any large pieces of fat. Mix shredded beef with 1/2 cup (120 ml) of the chile sauce (reserve remaining sauce for topping) and adjust seasoning.
9. Warm the corn tortillas to make them pliable: heat 1/2 cup (120 ml) vegetable oil in a skillet over medium-high heat. Quickly fry each tortilla 10–15 seconds per side (just until soft and pliable, not crispy). Drain on paper towels and keep covered to stay warm. Alternatively, warm tortillas on a comal and steam under a towel.
10. Preheat oven to 350°F (177°C). Pour a thin layer (about 1/2 cup / 120 ml) of chile sauce into the bottom of a 9x13-inch (23x33 cm) baking dish to prevent sticking.
11. Assemble enchiladas: dip each warmed tortilla into the chile sauce to coat both sides, place 2–3 tbsp (30–45 g) shredded beef and 2 tbsp (20 g) shredded cheese down the center, roll tightly, and arrange seam-side down in the dish. Repeat with remaining tortillas (you should have about 12 enchiladas).
12. Spoon remaining chile sauce over the rolled enchiladas and sprinkle the remaining shredded cheese evenly over the top.
13. Bake uncovered 12–15 minutes until cheese is melted and sauce is bubbling. For a lightly browned top, broil 1–2 minutes, watching closely.
14. While enchiladas bake, warm pinto beans in a small saucepan with a splash of water or stock and a pinch of cumin and salt; mash slightly with a spoon if desired for a refried-like texture.
15. Remove enchiladas from oven. Top with diced tomato, finely diced white onion, chopped cilantro, crumbled queso fresco (if using), sliced pickled jalapeños, and dollops of sour cream. Serve with warm pinto beans and lime wedges.
16. Optional: offer extra chile sauce at the table (red or roasted green) so diners can increase heat and flavor.