Entree: Mexico – Chihuahua & Northern Mexico – Enchiladas Norteñas (Folded corn tortillas filled with seasoned shredded beef and coated in a bright red chile sauce, topped with melting cheese, onion, and crema)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 10 min

Total 50 min

Ingredients

- 3 tbsp (45 ml) vegetable oil, plus more for frying tortillas
- 1 1/2 lb (680 g) cooked shredded beef (carne deshebrada), drained
- 12 corn tortillas, small (6 in / 15 cm) or medium-size
- 5 guajillo chiles, stems and seeds removed
- 2 ancho chiles, stem and seeds removed
- 2 cloves garlic
- 1/2 medium white onion (about 3 oz / 85 g), quartered
- 1 cup (240 ml) beef broth
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) dried oregano
- Salt, to taste
- 8 oz (225 g) Queso Chihuahua or Oaxaca, shredded
- 1/2 cup (120 ml) Mexican crema or sour cream
- 1/2 cup (30 g) chopped fresh cilantro
- 1/2 medium white onion, finely diced (about 3 oz / 85 g) for topping
- 1 lime, cut into wedges (for serving)

Instructions

1. Toast chiles lightly in a dry skillet over medium heat 30–45 seconds per side until fragrant but not burned; transfer to a bowl and cover with hot water to soak 15 minutes.
2. In the same skillet, heat 1 tbsp (15 ml) vegetable oil over medium and sauté the quartered onion and garlic until softened and lightly browned, about 5 minutes.
3. Drain chiles and add to a blender with sautéed onion and garlic, beef broth, cumin, oregano, and 1/2 tsp salt; blend until very smooth. Taste and adjust salt.
4. In a saucepan, heat 2 tbsp (30 ml) oil over medium; pour in the blended chile sauce and simmer 6–8 minutes until slightly thickened and deep red. Keep warm.
5. Warm tortillas: heat a small skillet with a thin film of oil over medium-high. Briefly fry each tortilla 5–8 seconds per side until pliable but not crisp, drain on paper towels and keep covered to stay soft.
6. To assemble, dip each warm tortilla into the chile sauce to coat both sides, place on a plate, add about 3 tbsp (45 g) shredded beef, fold or roll and place seam-side down in a shallow baking dish.
7. When dish is filled, spoon remaining sauce over enchiladas, sprinkle evenly with shredded Queso Chihuahua, and bake in a preheated 375°F (190°C) oven 8–10 minutes until cheese melts and sauce bubbles.
8. Remove from oven and top with diced onion, drizzle with Mexican crema, scatter cilantro, and serve with lime wedges.