Shredded Beef Enchiladas with Guajillo Chile Sauce, Black Bean Purée, and Sautéed Zucchini

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F.

2. 2

   Place the beef flank or chuck in a pot with 1.5 l (6 cups) of water, 90 g (about half of the white onion), 2 garlic cloves, the bay leaves, and 4 g (3/4 tsp) salt. Bring to a boil, reduce the heat, and cook covered for 60 minutes, or until the meat is tender and easy to shred.

3. 3

   Remove the meat, let it rest for 10 minutes, and shred it. Reserve 360 ml (1.5 cups) of the cooking broth and discard the bay leaves.

4. 4

   While the meat cooks, soak the guajillo chiles in hot water for 10 minutes to soften them.

5. 5

   Roast the tomatoes on a comal or skillet over medium heat until they develop charred spots and the skins begin to split, 8 to 10 minutes. Blend the roasted tomatoes with the softened guajillo chiles, 60 g white onion, 2 garlic cloves, 240 ml (1 cup) of the reserved broth, oregano, 1 g (1/2 tsp) cumin, and 2 g (1/2 tsp) salt until smooth.

6. 6

   Heat 15 ml (1 tbsp) oil in a saucepan over medium heat. Pour in the blended sauce and cook for 10 minutes, stirring occasionally, until slightly thickened. Add the shredded beef and cook 5 minutes more so it absorbs the sauce. Adjust salt if needed.

7. 7

   For the black bean purée, blend the cooked black beans with 120 ml (1/2 cup) reserved broth, 1 garlic clove, 1 g (1/2 tsp) cumin, and a pinch of salt. Heat 15 ml (1 tbsp) oil in a skillet, add the purée, and cook for 6 to 8 minutes, stirring, until thick and silky.

8. 8

   Heat 15 ml (1 tbsp) oil in another skillet over medium-high heat. Add the zucchini, the remaining sliced white onion, and a pinch of salt. Sauté for 5 to 7 minutes until tender but still firm. Set aside.

9. 9

   Warm the corn tortillas briefly on a hot comal, 20 to 30 seconds per side, so they bend without breaking.

10. 10

    Fill each tortilla with a portion of the sauced beef, roll it up, and arrange it in a tray or baking dish. Spoon a little extra sauce over the top. Bake at 180 °C / 350 °F for 10 minutes to heat through and settle the flavors.

11. 11

    Spread a layer of black bean purée on each plate. Place 3 enchiladas per serving and serve with the sautéed zucchini on the side.

12. 12

    Finish with crumbled queso fresco, chopped cilantro, and lime wedges to squeeze over just before serving.