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Winter Squash and Short-Rib Enchiladas

Winter Squash and Short-Rib Enchiladas


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Caramelized onions and poblano peppers would be delicious and will lighten up the filling.

Ingredients

Sauce and Filling

  • 1 teaspoon coriander seeds
  • 2 tablespoons cumin seeds
  • 7 guajillo chiles, seeds removed
  • 2 ancho chiles, seeds removed
  • 4½ cups homemade chicken stock or low-sodium chicken broth, divided
  • 2 tablespoons tomato paste
  • 1 teaspoon crushed Mexican or Italian oregano
  • 1 medium red kuri squash or sugar pumpkin, halved, seeds removed
  • 1 tablespoon vegetable oil
  • 3 pounds English-style bone-in beef short ribs

Assembly

  • 8 6-inch white corn tortillas
  • 8 ounces Oaxaca cheese or salted fresh mozzarella, grated
  • ½ cup unsalted, roasted pumpkin seeds (pepitas), coarsely chopped
  • ⅓ cup coarsely chopped marjoram or oregano
  • 2 tablespoons coarsely chopped mint
  • Lime wedges (for serving)

Special Equipment

  • A spice mill or a mortar and pestle

Recipe Preparation

Sauce and Filling

  • Toast coriander seeds in a small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds of cooking, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.

  • Bring guajillo, ancho, and morita chiles and 4 cups stock to a boil in a medium saucepan over medium-high heat. Cover, remove from heat, and let sit 30 minutes to let chiles soften.

  • Transfer chile mixture to a blender and add toasted spices, garlic, tomato paste, and oregano and purée until smooth, about 2 minutes.

  • Preheat oven to 250°. Place squash, cut side down, in a 13x9" baking dish and bake until very tender, 2–2½ hours. Let cool slightly, then remove skin and discard.

  • Meanwhile, heat oil in a medium heavy pot over medium-high. Season beef with salt and cook, turning occasionally, until browned on all sides, 10–12 minutes. Pour off excess oil and carefully add chile purée (it may bubble vigorously) and bay leaves. Bring to a boil, cover, and transfer to oven, next to squash. Braise beef until it shreds easily, 2–2½ hours; season with salt.

  • Skim excess fat from chile sauce and transfer meat, leaving bones behind, to a baking sheet. Remove bones and bay leaves from sauce. Let beef cool slightly, then shred with 2 forks, discarding any cartilage or silver skin.

  • Blend sauce, 2 cups roasted squash, and remaining ½ cup stock in a blender until smooth, about 30 seconds; season with salt. Mix ½ cup squash-chile sauce into shredded beef and season with salt. Set remaining sauce aside.

  • Do Ahead: Short ribs can be braised and squash can be roasted 3 days ahead. Let meat cool in chile sauce (do not shred); cover and chill ribs and squash separately.

Assembly

  • Preheat oven to 425°. Heat oil in a medium skillet over medium-high until it bubbles immediately when edge of tortilla touches the surface. Working one at a time, fry tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Transfer to paper towels to drain.

  • Dip both sides of each tortilla in squash-chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1 cup sauce down the length of a 13x9" baking dish. Spoon ¼ cup beef mixture across the center of a tortilla. Fold one side over filling, then continue to roll up tortilla. Place seam side down in prepared baking dish. Repeat with more sauce and remaining tortillas (enchiladas should be nestled right up against each other in pan). Top with cheese and remaining sauce. Bake enchiladas until sauce is bubbling and cheese is beginning to brown, 15–20 minutes. Let sit 10 minutes.

  • Meanwhile, toss pumpkin seeds, marjoram, and mint in a small bowl; season with salt.

  • Top enchiladas with onion and pumpkin seed mixture. Serve with lime wedges for squeezing over.

Nutritional Content

Calories (kcal) 1400 Fat (g) 95 Saturated Fat (g) 35 Cholesterol (mg) 180 Carbohydrates (g) 78 Dietary Fiber (g) 18 Total Sugars (g) 10 Protein (g) 61 Sodium (mg) 570Reviews Section

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You can now cook your heart out this winter with some of the best Mexican inspired recipes for the winter season and try new and exciting meals.

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If cooking these recipes sounds like a drag, you could always come down to Chelas Mexican Grill. We keep it nice and warm inside and the food is always fresh. The best part is, you won’t need to dirty a single dish at home, you can enjoy the best Mexican food in Orange County without having to cook it yourself. Of course, we wouldn’t want you to not give it a shot, sharing our culture is why we provide recipes. Everyone should try something new and exotic and if we can help you do just that, we will.


Sour cream and scallion drop biscuits (page 27)

From Bon Appétit Magazine, February 2016: The Winter Comfort Issue Bon Appétit Magazine, February 2016

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Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

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If you have kids, you may want to leave out the jalapeño in the recipe. I like it with jalapeño, as long as it is deseeded, but everyone has different spice preferences.

Can I Make this Chili Recipe in a Slow Cooker?

Yes! A few readers have asked whether they can make this short rib and bacon chili in the CrockPot. You certainly can, but you&rsquod need to still brown the short ribs and sauté the onions, garlic, and jalapeño on the stove.

Here is how you would prepare this recipe in a slow cooker. This is just a quick over view, so please check out the recipe card at the bottom.

  1. Follow the recipe instructions for browning the beef and cooking the onion, garlic, and jalapeño.
  2. Place the remaining ingredients along with the beef, garlic, and jalapeño in your slow cooker and cook covered over low for 3 &ndash 4 hours.
  3. Add the bell peppers, season to taste with salt and pepper, and cook for an additional 30-60 minutes (or until the beef is tender).
  4. You may want to remove the lid from the slow cooker for the last little while of cooking to let some of the excess liquid evaporate due to the condensation that occurs inside. If at any point you want some of the liquid to evaporate for a thicker chili, just remove the lid or set it ajar so that some of the liquid can escape.

Winter Squash and Short-Rib Enchiladas - Recipes

1 12 oz. pkg cooked squash, thawed

1 can refried beans (you probably won't use it all)

2-3 cups Mexican blend grated cheese

1. Preheat oven to 350 degrees.

2. In a large skillet, heat olive oil over medium heat. Add onions and sauté for a few minutes, until onions begin to soften.

3. Add ground turkey and sauté until no longer pink.

4. Add taco seasoning and water and stir to combine. Bring to a boil, and then lower heat and simmer until sauce begins to thicken.

5. Add thawed squash, and stir to make sure everything is well incorporated. Remove from heat.

6. Spray a 10-inch cake or pie pan with cooking spray. Add a small amount of the taco sauce and spread with a spatula. Place a tortilla in the pan, and then spread a layer of refried beans on top with a spatula. Top with a third of the meat, then a third of the cheese and finally a third of the taco sauce.

7. Place another tortilla down, and repeat with the beans, meat, cheese and sauce.

8. Place your last tortilla down, top with beans, the rest of the meat, the rest of the sauce and ending with the rest of your cheese.


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I couldn't keep up with the weekly posts, but this week seemed like a good week to get back into it. I had winter squash accumulated from multiple weeks - butternut squash, acorn squash, delicata squash, and 2 different types of pumpkin - and I just got a new Blendtec blender, so it seemed good timing to do a squash soup. I halved the pumpkin, delicata and acorn squash and roasted them in the oven at 350 degrees, taking them out one-by-one as they softened up.

All my blanching and freezing these past few months paid off when I had celery and onions, but not carrots. Luckily, I had carrots from August all sliced up in my freezer. I sauteed them in a stockpot with olive oil, until they just started to caramelize.

In the blender, I put 2 cups of chicken broth, the squash, and 1-2 cups of mirepoix. The squash was still hot from the oven, and after 90 seconds of blending it was ready to eat! It was surprisingly sweet, so I may have to add a little cayenne pepper or something to give it a kick.


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Related To:

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Jason Clairy ©Clairy Productions Inc.

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Photo By: Jason Clairy ©Clairy Productions Inc.

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Photo By: Jason Clairy ©Clairy Productions Inc.

Photo By: Jason Clairy ©Clairy Productions Inc.

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Photo By: Jason Clairy ©Clairy Productions Inc.

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Photo By: Jason Clairy ©Clairy Productions Inc.

Photo By: Jason Clairy ©Clairy Productions Inc.

Photo By: Jason Clairy ©Clairy Productions Inc.

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Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Jason Clairy ©Clairy Productions Inc.

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jason Clairy ©Clairy Productions Inc.

Photo By: Jason Clairy ©Clairy Productions Inc.

Photo By: Jason Clairy ©Clairy Productions Inc.

Photo By: Jason Clairy ©Clairy Productions Inc.

Photo By: Jason Clairy ©Clairy Productions Inc.

Photo By: Jason Clairy ©Clairy Productions Inc.

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Photo By: Matt Blair ©© 2016, Television Food Network, G.P. All Rights Reserved.

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