Entree: Mexico – Durango & Zacatecas – Enchiladas Zacatecanas (Rolled corn tortillas filled with shredded beef and bathed in a guajillo red chile sauce, topped with onion, queso fresco, and crema)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) beef chuck roast or brisket, bone removed
- 1 tbsp (15 ml) vegetable oil
- 1 medium white onion, halved (one half for cooking, one half for garnish), about 6 oz (170 g)
- 3 cloves garlic (one for cooking, two for sauce)
- 2 bay leaves
- 2 tsp (10 ml) kosher salt, divided
- 4 cups (960 ml) water or low-sodium beef broth, divided
- 8–10 whole dried guajillo chiles, stems removed and seeds shaken out
- 1 medium tomato, roasted or pan-charred, about 4 oz (115 g)
- 1 tsp (5 ml) dried Mexican oregano
- 1/2 tsp (2.5 ml) ground cumin
- 1/4 tsp (1.25 ml) ground black pepper
- 12 corn tortillas (6-inch/15 cm)
- 1/3 cup (80 ml) vegetable oil for lightly frying tortillas
- 6 oz (170 g) queso fresco, crumbled
- 1/2 cup (120 ml) Mexican crema or well-thinned sour cream
- 1/2 cup (50 g) finely chopped white onion (for topping)
- 1/4 cup (10 g) chopped fresh cilantro (for garnish)
- Lime wedges for serving (optional)

Instructions

1. Place the beef roast in a pot with 1/2 the onion (halved), 1 clove garlic, bay leaves, 1 tsp (5 ml) salt and 2 cups (480 ml) water or broth. Bring to a simmer, reduce heat to low, cover and braise until very tender, 2–2½ hours. Remove meat, shred with two forks, and reserve 1 cup (240 ml) cooking liquid. Discard bay and onion.
2. While the beef cooks, toast the dried guajillo chiles in a dry skillet 20–30 seconds per side until fragrant but not burned. Transfer to a heatproof bowl and cover with 2 cups (480 ml) hot water; let soften 15 minutes. Drain, reserving 1/2 cup (120 ml) soaking liquid.
3. In a blender add softened guajillos, roasted tomato, remaining raw garlic cloves, oregano, cumin, 1 tsp (5 ml) salt, and 1/2 cup (120 ml) reserved soaking liquid or beef broth. Blend until smooth. Strain the sauce through a fine-mesh sieve into a saucepan, pressing solids to extract sauce. Simmer sauce 8–10 minutes to deepen flavor; adjust salt.
4. Warm the 1/3 cup (80 ml) oil in a skillet over medium heat. Briefly fry each tortilla 5–8 seconds per side until pliable but not crisp; drain on paper towels. Dip each tortilla in the warm guajillo sauce to coat.
5. Place about 2–3 tbsp (30–45 ml) shredded beef on each sauced tortilla, roll tightly, and arrange seam-side down in a shallow baking dish. Pour remaining sauce over assembled enchiladas.
6. Sprinkle crumbled queso fresco over the enchiladas and bake in a preheated 350°F (175°C) oven for 10–12 minutes until heated through and cheese is slightly melted. (Alternatively, cover and heat on the stovetop until warmed.)
7. Remove, top with chopped white onion, cilantro and drizzles of crema. Serve immediately with lime wedges if desired.