Winter Squash and Short-Rib Enchiladas

Ingredients for Winter Squash and Short-Rib Enchiladas

• 1 teaspoon coriander seeds

• 2 tablespoons cumin seeds

• 7 guajillo chillies, seeds removed

• 2 ancho chillies, seeds removed

• 5 morita chillies

• 1075ml homemade chicken stock or low-sodium chicken broth, divided

• 8 cloves garlic, peeled

• 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

• 1.4kg English-style bone-in beef short ribs

• Kosher salt

• 2 bay leaves

• 1 cup vegetable oil

• 8 (6-inch) white corn tortillas

• 230g Oaxaca cheese or salted fresh mozzarella, grated

• 70g unsalted, roasted pumpkin seeds (pepitas), coarsely chopped

• 50g coarsely chopped marjoram or oregano

• 2 tablespoons coarsely chopped mint

• Kosher salt

• 1/2 onion, thinly sliced

• Lime wedges (for serving)

• A spice mill or a mortar and pestle

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 chillies and 950ml stock to a boil in a medium saucepan over medium-high heat. Cover, remove from heat, and let sit 30 minutes to let chillies soften.

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

Preheat oven to 121°C. Place squash, cut side down, in a 13x9" baking dish and bake until very tender, 2–2 1/2 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 chilli 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, 2–2 1/2 hours; season with salt.

Skim excess fat from chilli 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, 475ml roasted squash, and remaining 120ml stock in a blender until smooth, about 30 seconds; season with salt. Mix 120ml squash-chilli sauce into shredded beef and season with salt. Set remaining sauce aside.

Preheat oven to 218°C. 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-chilli sauce just to coat and transfer to a rimmed baking sheet. Spread 240ml sauce down the length of a 13x9" baking dish. Spoon 60ml beef mixture across the centre 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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.