Enchiladas NorteñasEnchiladas Norteñas

Yields 12 enchiladas / Serves 4

INGREDIENTS

For the filling:

  1 pasilla chile, destemmed, deveined, deseeded, and dry roasted (see page 58)

  ¼ cup (59 ml) vegetable oil, divided

  Kosher salt and ground black pepper to taste

  1½ pounds (680 grams) skirt steak

  1 medium white or yellow onion, peeled, medium dice

  2 poblano chiles, destemmed, deseeded, medium dice (it is not necessary to fire roast for this recipe)

  2 red bell peppers, destemmed, deseeded, medium dice

For the red jalapeño sauce:

  ½ cup (118 ml) vegetable oil

  3 cloves garlic, peeled and crushed

  1 medium white or yellow onion, peeled and sliced

  10 red jalapeños, destemmed, deseeded, and deveined

  2½ pounds (1.13 kilos) Roma tomatoes, cored and quartered

  1½ tablespoons (14 grams) kosher salt, or to taste

For the assembly:

  12 corn tortillas

  Vegetable oil as needed for softening tortillas

For the garnish:

  Queso fresco, crumbled

DIRECTIONS

Start with the filling:

  Place the prepared pasilla chile in a spice grinder and process to a powder.

  Lightly coat the steak with 1 tablespoon (15 ml) oil.

  Season with salt, black pepper, and ground pasilla chile to taste (see note).

  Grill the steak to medium-rare. Let it rest a few minutes and thinly slice. Cover and refrigerate until ready to assemble enchiladas.

  Place the remaining 3 tablespoons (45 ml) oil in a heavy skillet over medium-high heat.

  Add the onion, poblanos, and red bell pepper and sauté until vegetables are tender and beginning to brown.

  Season with salt to taste. Cover and set aside.

Prepare the sauce:

  Heat ½ cup (118 ml) oil in a large saucepan over medium-high heat.

  Add the garlic and sauté for 1 minute.

  Add the onion and sauté for 1 additional minute, or until the onion is translucent.

  Stir in the jalapeños and sauté for 1 additional minute.

  Layer the tomatoes on top of vegetables and cook until juices come out, about 5 minutes.

  Add ½ cup (118 ml) water, stir, bring to a boil, reduce heat to a simmer, and cook for about 10 minutes. Season with salt to taste. Cool slightly.

  Fill the blender half full with the vegetable mixture (in several batches) and process to a smooth purée, adding additional water as needed to attain a medium sauce consistency.

  Return the sauce to the pan and heat through. Taste and adjust seasoning. Cover, set aside, and keep warm.

Assemble the enchiladas:

  Return the skillet with the sautéed vegetables to medium heat.

  Add sliced skirt steak and toss or stir until the meat and vegetables are just warmed through (avoid overcooking). Cover, set aside, and keep warm.

  Pour oil to a depth of ½ inch (12 mm) in a heavy skillet over medium-high heat. Heat to low frying temperature, about 300°F (150°C).

  Place each tortilla in the oil and fry for a few seconds, just long enough to soften. Drain on paper towels.

  Spread 1 spoonful of sauce on a softened tortilla.

  Place 2 tablespoons steak/vegetable mixture on the lower third of a tortilla, roll, and place on a warm individual plate, 3 per serving, or on a warm casserole large enough to accommodate the enchiladas in a single layer.

  Repeat with the remaining tortillas.

  When the enchiladas have been plated, cover with sauce and queso fresco.

Note: A good all-purpose meat seasoning is a 3:2:1 ratio of salt, ground black pepper, and ground pasilla chile.