La Fonda on Main Enchiladas Norteñas

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La Fonda on Main Enchiladas Norteñas

Serving Size

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Seasonal 'Enchiladas Norteñas' from La Fonda on Main in San Antonio. Juicy Mexican skirt steak and peppers in a red jalapeño sauce. Yield is 12 enchiladas.


The Filling:
  • 1  pasilla chile, destemmed, deveined, deseeded
  • 1⁄4 cup (59 ml)  vegetable oil, divided
  • Kosher salt and ground black pepper to taste
  • 1 1⁄2 pounds (680 grams)  skirt steak
  • 1  medium white or yellow onion, peeled, medium dice
  • 2  poblano chiles, destemmed, deseeded, medium dice
  • 2  red bell peppers, destemmed, deseeded, medium dice

Red Jalapeño Sauce:

  • 1⁄2 cup (118 ml)  vegetable oil
  • 3 cloves  garlic, peeled and crushed
  • 1  medium white or yellow onion, peeled and sliced
  • 10  red jalapeños, destemmed, deseeded, and deveined
  • 2 1⁄2 pounds (1.13 kilos)  Roma tomatoes, cored and quartered
  • 1 1⁄2 tablespoons (14 grams)  kosher salt, or to taste

For the Assembly:

  • 12  corn tortillas
  • Vegetable oil as needed for softening tortillas

For the Garnish:

  • Queso fresco, crumbled

Recipe Info

Start with the Filling:
  1. Place the prepared pasilla chile on a dry comal (iron griddle or skillet) over medium heat and dry roast until crisp.  Place the chile in a spice grinder and process to a powder. Lightly coat the steak with 1 tablespoon (15 ml) oil.

  2. Season with salt, black pepper, and ground pasilla chile to taste (see note). Grill the steak to medium-rare. Let it rest a few minutes and thinly slice. Cover and refrigerate until ready to assemble enchiladas.

  3. Place the remaining 3 tablespoons (45 ml) oil in a heavy skillet over medium-high heat. Add the onion, poblanos, and red bell pepper and sauté until vegetables are tender and beginning to brown. Season with salt to taste. Cover and set aside.

Prepare the Sauce:

  1. Heat 1⁄2 cup (118 ml) oil in a large saucepan over medium-high heat. Add the garlic and sauté for 1 minute. Add the onion and sauté for 1 additional minute, or until the onion is translucent. Stir in the jalapeños and sauté for 1 additional minute. Layer the tomatoes on top of vegetables and cook until the juices come out, about 5 minutes.

  2. Add 1⁄2 cup (118 ml) water, stir, bring to a boil, reduce heat to a simmer, and cook for about 10 minutes. Season with salt to taste. Cool slightly.

  3. Place vegetable mixture in a blender (it will take a couple of batches) and process to a smooth purée, adding additional water as needed to attain a medium sauce consistency.

  4. Return the sauce to the pan and heat through. Taste and adjust seasoning. Cover, set aside, and keep warm.

Assemble the Enchiladas:

  1. Return the skillet with the sautéed vegetables to medium heat. Add sliced skirt steak and toss or stir until the meat and vegetables are just warmed through (avoid overcooking). Cover, set aside, and keep warm. Pour oil to a depth of 1⁄2 inch (12 mm) in a heavy skillet over medium-high heat.

  2. Heat to low frying temperature, about 300°F (150°C). Place each tortilla in the oil and fry for a few seconds, just long enough to soften. Drain on paper towels. Spread 1 spoonful of sauce on a softened tortilla. 

  3. Place 2 tablespoons steak/vegetable mixture on the lower third of a tortilla, roll, and place on a warm individual plate, 3 per serving, or on a warm casserole large enough to accommodate the enchiladas in a single layer. 

  4. Repeat with the remaining tortillas. When the enchiladas have been plated, cover with additional sauce and queso fresco.


Enchiladas: Aztec to Tex-Mex by Cappy Lawton and Chris Waters Dunn. Published by Trinity University Press.

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