Sonoran enchiladas (Enchiladas Sonorenses) recipe for thick corn masa pancakes smothered in red chile sauce and topped with queso fresco, green olives, scallions, and radishes.
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.
Sonoran flat enchiladas use a masa pancake as the base. Potato added to the masa adds density that holds up under the weight of the sauce and toppings. Add a fried egg on top for 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.
Servings: 4 serving
Recipe for Enchiladas Sonorenses – Sonoran-style flat enchiladas, unique to the desert Southwest are thick masa pancakes covered in red chile sauce and cheese, green onions and olives.
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.
Notes
Frequently Asked Questions
What are Sonoran flat enchiladas? Sonoran flat enchiladas (Enchiladas Sonorenses) are a regional specialty of the Tucson, Arizona and Sonora, Mexico borderlands. Instead of rolled tortillas, they're made from thick, fried corn masa pancakes topped with red chile sauce, shredded cheese, green olives, and scallions. They're considered one of the defining dishes of Sonoran cuisine and are featured in Jackie Alpers' Taste of Tucson cookbook.
Are Sonoran enchiladas made with tortillas or masa pancakes?
It depends on the region. Some recipes from parts of Sonora, Mexico use corn tortillas as the base. But Sonoran-style flat enchiladas are made with a fat, fried corn masa pancake. The masa is mixed with potato, formed into rounds, and pan-fried until golden and crisp. What is the difference between flat enchiladas and regular enchiladas? Regular enchiladas are made by rolling corn tortillas around a filling and baking them in sauce. Flat enchiladas, are well, flat. What chile sauce should I use for Sonoran enchiladas? Red enchilada sauce or Chile Colorado works best. This recipe pairs especially well with Jackie's Chile Colorado con Carne, a rich Sonoran-style red chile sauce with cubed beef. For a vegetarian version, use a straight red enchilada sauce without meat or Jackie's chile colorado with tofu linked below. What is Tucson's connection to Sonoran food? Tucson, Arizona was designated a UNESCO Creative City of Gastronomy in 2015. It was the first city in the United States to receive that designation. Jackie Alpers' Taste of Tucson cookbook documents and celebrates these traditions. Can I make the masa pancakes ahead of time? Yes! Fry the masa pancakes up to a day ahead and store them in the refrigerator. Reheat them in a dry skillet or oven until crisp before topping and serving. The sauce and toppings should always be added fresh.
It depends on the region. Some recipes from parts of Sonora, Mexico use corn tortillas as the base. But Sonoran-style flat enchiladas are made with a fat, fried corn masa pancake. The masa is mixed with potato, formed into rounds, and pan-fried until golden and crisp. What is the difference between flat enchiladas and regular enchiladas? Regular enchiladas are made by rolling corn tortillas around a filling and baking them in sauce. Flat enchiladas, are well, flat. What chile sauce should I use for Sonoran enchiladas? Red enchilada sauce or Chile Colorado works best. This recipe pairs especially well with Jackie's Chile Colorado con Carne, a rich Sonoran-style red chile sauce with cubed beef. For a vegetarian version, use a straight red enchilada sauce without meat or Jackie's chile colorado with tofu linked below. What is Tucson's connection to Sonoran food? Tucson, Arizona was designated a UNESCO Creative City of Gastronomy in 2015. It was the first city in the United States to receive that designation. Jackie Alpers' Taste of Tucson cookbook documents and celebrates these traditions. Can I make the masa pancakes ahead of time? Yes! Fry the masa pancakes up to a day ahead and store them in the refrigerator. Reheat them in a dry skillet or oven until crisp before topping and serving. The sauce and toppings should always be added fresh.
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