Beef Morita Chile Enchiladas with Black Bean Purée and Warm Corn Zucchini Salad

Name: Beef Morita Chile Enchiladas with Black Bean Purée and Warm Corn Zucchini Salad
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 18 oz cooked shredded beef flank; 12 tortillas corn tortillas; 4 whole morita chiles; 14 oz Roma tomatoes; 1 cup white onion; 3 cloves garlic; 1 1/2 cups beef broth; 2 cups cooked black beans; 2 tbsp fresh epazote; 1 1/4 cups corn kernels; 1 1/2 cups zucchini; 1/2 cup red onion; 1/4 cup fresh cilantro; 1 whole lime; 1 tsp ground cumin; 1/2 tsp dried oregano; 3 oz crumbled queso fresco; 3 tbsp vegetable oil; 1 1/4 tsp salt; 1/4 tsp black pepper

Original Mexican-inspired enchiladas filled with shredded beef in a morita chile and tomato sauce, lightly coated and served over a silky black bean purée, with a warm corn, zucchini, and red onion salad for fresh, sweet contrast.

30 minPrep

45 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

500 g cooked shredded beef flank (without exceso of grasa)
12 pieces corn tortillas (medium)
4 pieces morita chiles (without stalk)
400 g Roma tomatoes (approx. 4 pieces)
150 g white onion (en trozos; divide uso)
3 cloves garlic (divide uso)
375 ml beef broth (divide uso)
400 g cooked black beans (escurridos lightly)
5 g fresh epazote (optional, chopped)
180 g corn kernels (fresh or congelado)
180 g zucchini (diced small)
80 g red onion (en pluma fina)
15 g fresh cilantro (chopped)
1 piece lime (juice and a poco of zest optional)
2 g ground cumin (divide uso)
1 g dried oregano
80 g crumbled queso fresco (for terminar)
45 ml vegetable oil (divide uso)
8 g salt (or to taste)
1 g black pepper (to taste)

Nutrition facts

per serving

615 kcal

Calories

35 g

Protein

48 g

Carbs

30 g

Fat

11 g

Fiber

37 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat the oven to 200 °C / 400 °F.
2
2. Place the tomatoes, half of the white onion, and 2 garlic cloves on a baking tray. Drizzle with 15 ml (1 tbsp) vegetable oil and roast for 20 minutes at 200 °C / 400 °F, until the tomatoes are soft and lightly browned at the edges.
3
3. Meanwhile, heat a small skillet over medium heat and toast the morita chiles for 30 to 45 seconds per side, being careful not to burn them. Transfer them to a bowl and cover with 120 ml (1/2 cup) hot beef broth for 10 minutes to soften.
4
4. Blend the roasted tomatoes, roasted onion and garlic, softened morita chiles with their soaking liquid, 120 ml (1/2 cup) beef broth, oregano, half of the cumin, 4 g (about 3/4 tsp) salt, and black pepper until smooth.
5
5. Heat 15 ml (1 tbsp) oil in a saucepan over medium heat. Carefully pour in the sauce and cook for 8 minutes, stirring occasionally, until slightly thickened. Add the shredded beef, mix well, and cook 5 more minutes so it absorbs the flavor.
6
6. For the purée, blend the black beans with 135 ml (1/2 cup plus 1 tbsp) beef broth, the remaining garlic clove, epazote, 1 g (1/2 tsp) cumin, and a pinch of salt. Warm the mixture in a saucepan over medium-low heat for 6 to 8 minutes, stirring, until thick and silky.
7
7. For the warm salad, heat the remaining oil in a large skillet over medium heat. Sauté the corn, zucchini, and red onion for 5 to 6 minutes until tender but still vibrant. Season with a pinch of salt and a few drops of lime juice. Turn off the heat and stir in the cilantro and a little lime zest if desired.
8
8. Warm the tortillas on a comal or dry skillet for 20 to 30 seconds per side so they bend without cracking.
9
9. Fill each tortilla with a portion of the beef mixture, roll it up, and place it in a lightly greased baking dish. Spoon a thin layer of extra sauce over the top to keep them moist.
10
10. Bake the enchiladas for 10 minutes at 200 °C / 400 °F, just until heated through and set.
11
11. To serve, spread a layer of black bean purée on each plate. Arrange 3 enchiladas per serving, add the warm corn and zucchini salad on the side, and finish with crumbled queso fresco.
12
12. Serve immediately with the remaining lime juice for squeezing over the top to taste.

Chef tips

If the sauce becomes too thick, add a little more broth before mixing it with the beef. Warming the tortillas before rolling prevents cracking. For deeper flavor, you can lightly toast the tortillas for 1 minute per side before filling them.

Substitutions

You can use cooked flank, chuck, or brisket instead of the shredded beef flank. Queso fresco can be replaced with crumbled panela. If you do not have epazote, use a little extra cilantro in the purée.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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