Living in Arizona I have always loved the incredible access to Latinx foods and markets here. This is my version of a classic Sonoran dish.
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 2 to 4 servings |
Ingredients
- 4 tablespoons vegetable oil
- 1 cup diced white onion
- 1 cup julienned orange bell pepper
- 1 tablespoon minced garlic
- 5 Roma tomatoes, quartered
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 1 1/2 cups red enchilada sauce
- 2 pounds prime rib, pre-cooked to medium-rare and diced small
- Eight 6-inch corn tortillas
- 1 cup chile verde sauce, warmed
- 1/2 cup sour cream
- 1/2 cup sliced scallions
- 1 cup picked cilantro leaves
Instructions
- Add 2 tablespoons of the oil to a heavy-bottomed skillet over medium heat. Add the onions, bell peppers, garlic and tomatoes. Saute until soft and translucent, about 3 minutes. Season with the cumin, salt and pepper. Let cook until starting to form a sauce-like consistency, 3 to 5 minutes. Add 1/2 cup of the enchilada sauce and reduce the heat to low. Add the prime rib and cook until heated through.
- In a separate pan, heat the remaining 2 tablespoons oil over medium heat. Once the oil is hot, slowly dip each tortilla into the oil for a few seconds until pliable. Spoon 1/4 cup of the prime rib mixture into each tortilla and roll into an enchilada. Reserve on large platter and repeat with the remaining tortillas until there are 8 enchiladas. Spoon the remaining enchilada sauce over half of the rolled tortillas. Spoon the chile verde sauce over the remaining half of the rolled tortillas. Garnish the platter with the sour cream, scallions and cilantro.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1196 |
| Total Fat | 94 g |
| Saturated Fat | 34 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 9 g |
| Sugar | 15 g |
| Protein | 45 g |
| Cholesterol | 180 mg |
| Sodium | 1444 mg |