Enchiladas Chapinas Recipe

Fry the tortillas

Pour 1 cup vegetable oil into a heavy skillet to a depth of roughly 1/4 inch and heat over medium-high until shimmering (about 350°F / a drop of water sizzles). Working in batches, fry each tortilla about 20–30 seconds per side until pliable and lightly blistered but not crispy hard (you want them flexible to fold). Use tongs to flip. Drain on paper towels and immediately sprinkle lightly with 1 tsp salt while hot. Keep warm in a single layer covered with a kitchen towel to stay pliable.

Optional bean layer

If using refried black beans, warm them gently in a small saucepan until spreadable. Spread about 2 tablespoons of warm refried beans over the center of each fried tortilla before topping with meat and slaw to help the toppings adhere.

Assemble

Place a fried tortilla on a plate, add a spoonful of beans (if using), a generous portion of the meat topping (about 2–3 tablespoons), and top with a heaping 1/3 cup of beet slaw. Garnish with crumbled queso fresco, a drizzle of crema, pickled red onion if desired, and serve with a lime wedge. Repeat for all tortillas.

In a large bowl combine 2 cups julienned beets, 2 cups shredded green cabbage, 1 cup julienned carrot, 1 cup thinly sliced white onion, and 1 cup chopped cilantro.

In a small bowl whisk together 3 tablespoons fresh lime juice, 2 tablespoons apple cider vinegar, 2 tablespoons olive oil, 1 teaspoon honey, 1 teaspoon ground cumin, 1 teaspoon salt, and 1 teaspoon black pepper until emulsified.

Pour the dressing over the vegetables and toss thoroughly. Let sit at least 15 minutes at room temperature to allow flavors to meld and for beets to slightly soften. Taste and adjust salt, acid, or sweetness as needed before using. Keep refrigerated if making more than 1 hour ahead; bring to room temperature before assembling.

Prepare the meat: pat 1 lb of trimmed flank or skirt steak dry and slice against the grain into 1/2-inch strips. Season with 1 teaspoon salt and 1 teaspoon black pepper.

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the seasoned meat in a single layer (work in batches if necessary) and sear until browned, about 2 minutes per side. Remove meat to a plate and set aside.

In the same skillet add the diced white onion and cook 3–4 minutes until softened. Add 3 minced garlic cloves and cook 30 seconds until fragrant.

Add 1 cup chopped tomato (or 1/2 cup canned diced tomato), 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1 teaspoon ground achiote paste or annatto (if using). Stir and cook 1–2 minutes to meld flavors.

Return the seared meat to the skillet and add 3 tablespoons chicken or beef broth. Reduce heat to medium-low, cover, and simmer 6–8 minutes until meat is tender and sauce is slightly reduced. Taste and adjust seasoning with salt and pepper. If sauce reduces too far, add another tablespoon of broth. Keep warm until ready to assemble.

Crumble queso fresco or cotija and set out with sour cream/crema and pickled red onions for guests to add to assembled enchiladas. Squeeze lime wedges over assembled enchiladas just before eating.