Sonoran flat enchiladas (Enchiladas Sonorenses) are one of the most distinctive and least-known dishes in Mexican-American borderlands cooking. Thick corn masa pancakes are fried until golden and crisp, then smothered in red chile sauce and topped with queso fresco, green olives, scallions, and radishes. They’re a specialty of the Tucson–Sonora, Mexico region. This recipe comes from my cookbook Taste of Tucson: Sonoran Style Recipes Inspired by the Rich Culture of Southern Arizona. The cookbook received Tucson’s UNESCO City of Gastronomy designation for preserving regional recipes like this one.
What Are Sonoran Flat Enchiladas and How Are They Different?
Most enchilada recipes use corn tortillas as their base. Sonoran flat enchiladas use a masa pancake made from scratch that’s thicker and crispier than a tortilla. The potato worked into the masa adds a subtle density that holds up under the weight of the sauce and toppings. The green olive garnish is a distinctly Sonoran touch that traces back to Spanish colonial influence in the region and gives the dish a briny, savory note that sets it apart from any other enchiladas. Add a fried egg on top and it becomes one of the best breakfast dishes in the Southwest.
Use my Chile Colorado con carne or tofu recipe, and/or add a fried egg for breakfast anytime.
Ingredients
- 2 cups prepared corn masa or masa harina prepared according to package directions
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 small potato (about 3 ounces) preferably Yukon Gold
- ½ cup shredded cheddar or Mexican-blend cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
For Serving
- Red Enchilada Sauce or Jackie's Easy Chile Colorado
- 2 cups Queso Fresco or other shredded white Mexican cheese
- ½ cup chopped green onions
- ¼ cup sliced green olives
- ¼ cup sliced radishes
- 4 eggs cooked over-easy optional
Instructions
- eel the potato, poke it several times with a fork and microwave for three minutes, or until soft. Let cool.
- Put the prepared masa in a bowl and mix in the salt and baking soda. Smash the potato and kneed into the masa mixture until smooth. Form the masa mixture into 8-10 balls the size of a medium egg. Place 1 ball between two pieces of wax paper and flatten to a ¼ inch thickness with a rolling pin. Repeat with the remaining balls.
- Heat the butter and the oil in a heavy skillet over medium heat. Fry the pancakes until golden brown, about 5 minutes on each side. Drain on paper towels.
- When ready to serve, place one or two masa pancakes on each serving plate and spoon warmed Chile Colorado or enchilada sauce over the top. Sprinkle with the cheese, green onions, and a few green olives and radish slices and serve.
