Winter squash and short-rib enchiladas from Bon Appétit Magazine, February 2016: The Winter Comfort Issue (page 42)

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

Accompaniments: Avocado-lime cream; Pumpkin seed-herb crunch

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sugar pumpkins for red kuri squash, and mozzarella cheese for Oaxaca cheese.

  • clcorbi on January 19, 2017

    Wow! This is a hugely time-consuming recipe, but it isn't a lot of active cooking time until the final assembly. I did not have quite the selection of dried chiles called for; I only had guajillos and a small, spicy, unlabelled type of chile that I have been using for my Sichuan cooking. I was worried the sauce would be too spicy, and when I first tasted it, it totally was. But I didn't need to be too worried because after a few hours of braising, the sauce had mellowed out and become delicious. I really loved the addition of roasted, blended squash (I used butternut) to the sauce, which also helped mellow the spiciness. I used flour tortillas rather than corn, since that is what I had, and even though I was annoyed by the frying step, I do think it helped keep the tortillas from falling apart. If I were ever to make this recipe again, I would definitely make the sauce and braised beef in advance; this would make a gorgeous dish to serve at a dinner party.

  • bktravels on December 21, 2016

    Many steps in this recipe, so it is time-consuming, but easy. The enchilada sauce is beautiful and the dish was delicious. We happened to find a red kuri squash at the market and that inspired me to try the recipe. With time on my hands, I would definitely make this again.

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