Enchilada Tarasca Recipe

Heat 1 cup vegetable oil in a wide skillet or deep pan over medium-high heat until it reaches about 350°F (or a small tortilla sizzles immediately).

One at a time, fry each corn tortilla for about 30–45 seconds per side until pliable and lightly blistered. Using tongs, drape each hot tortilla into an inverted muffin tin or over a metal whisk handle to form a bowl shape. Hold in place for a few seconds until it starts to set, then transfer to paper towels to drain. Sprinkle lightly with 1 tsp salt. Repeat with all tortillas to make 8 bowls.

Alternatively, brush tortillas with oil and bake inverted in a muffin tin at 200°C/400°F for 8–10 minutes until crisp.

Warm 1 tablespoon vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté 4–5 minutes until translucent.

Add the minced garlic and cook 30 seconds until fragrant.

Add ground beef to the skillet. Brown, breaking up with a spoon, until no longer pink, about 6–8 minutes. Drain excess fat if needed.

Stir in the shredded cooked chicken, tomato sauce, and 1 cup broth. Add 1 tsp cumin, 1 tsp chili powder, 1/2 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Simmer gently 8–10 minutes until flavors meld and mixture has thickened slightly. Adjust seasoning to taste.

Keep the filling warm while preparing sauce and assembly.

Toast the dried chiles: heat 1 tsp oil in a small skillet over medium heat. Add the pasilla/ancho chiles and toast 20–30 seconds per side until aromatic (do not burn). Remove to a bowl and cover with hot water to rehydrate 10 minutes. Reserve soaking liquid.

Remove chiles from soak, discard stems/seeds if any remain, and place chiles in a blender with the chopped tomato, 1 garlic clove, 3 tablespoons peanut butter, 1 cup broth, 1/2 tsp cumin and 1/2 tsp salt. Blend until very smooth, adding a few tablespoons of the chile soaking liquid if needed to reach a pourable sauce consistency (about 3/4–1 cup total liquid).

Taste and adjust salt. If sauce is too thick, thin with additional broth or water. Warm the sauce in a small saucepan over low heat until just heated through. Keep warm.

Optional crispy tortilla garnish: thinly slice one extra tortilla and fry small strips until crisp; drain on paper towels and reserve to sprinkle on top.

Assemble bowls

Preheat oven to 180°C/350°F if you want the cheese melted in bowls. Place the fried tortilla bowls on a baking sheet or serving plates.

Spread about 2 tablespoons of warmed refried beans into the bottom of each tortilla bowl to create a base layer (roughly 1/8 cup per bowl).

Spoon the warm meat filling into each bowl, filling about 3/4 full (about 3/4–1 cup filling per bowl depending on size).

Top each filled bowl with an even layer of shredded Oaxaca/Monterey Jack cheese (about 3/4 cup cheese per 2 bowls; distribute so each bowl gets a generous amount). Sprinkle crumbled queso fresco over if using.

If melting cheese: place the baking sheet with bowls into the preheated oven for 5–7 minutes until cheese is melted and bubbly. Remove carefully.

Spoon 2–3 tablespoons of the warm Tarasca sauce over each bowl (adjust to taste). Drizzle with sour cream or crema (about 1 tablespoon per bowl).

Garnish with chopped cilantro, sliced radishes, crispy tortilla strips (if made) and a lime wedge on the side.