This recipe takes time but is pretty easy to put together and serve. A dish full of flavor, color, and texture and as close to Mexican as I know how to get. I served this family-style, letting everyone choose their own toppings of Greek yogurt, chipotle sauce, and guacamole. Refried beans and a fresh-from-the-garden tossed salad makes this one delicious and complete meal.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season chuck steaks on both sides with chili powder, onion powder, cumin, garlic powder, salt, and black pepper.

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  • Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chuck steaks in the hot oil in batches until browned, about 5 minutes per side. Transfer to a slow cooker.

  • Heat remaining 1 1/2 teaspoon vegetable oil in the same skillet. Add 2 green onions and garlic; cook and stir until browned but not burnt, 3 to 4 minutes. Remove from heat; chop garlic coarsely and return to the skillet.

  • Whisk tequila, lime juice, lemon juice, orange juice, and ginger together in a bowl. Mash in kiwi using a fork. Stir in green onion-garlic mixture and chipotle sauce. Pour over chuck steaks in the slow cooker.

  • Cook on Low until steaks are fork-tender, 6 to 8 hours.

  • Transfer chuck steaks to a cutting board; shred with 2 forks. Mix in 2 raw green onions.

  • Pour cooking liquid from the slow cooker into the skillet. Simmer over medium heat until reduced and thickened into a sauce, about 10 minutes. Stir in shredded steak; simmer until most of the sauce is absorbed, about 5 minutes.

  • Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with 1/4 of the pasilla chile sauce.

  • Spoon shredded steak mixture into tortillas. Wrap up and place seam-side down, close together, in the baking dish. Pour remaining pasilla chile sauce over tortillas. Sprinkle mozzarella cheese and chives on top.

  • Bake in the preheated oven until cheese is melted and bubbly, 20 to 30 minutes.

Cook's Note:

Flour tortillas are much easier to wrap than corn tortillas.

Nutrition Facts

514.5 calories; 28.8 g protein; 30.9 g carbohydrates; 78.7 mg cholesterol; 631.5 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/04/2017
EXCELLENT! We actually had enough filling to make 9 enchiladas. The whole family loved them! Read More
(3)

Most helpful critical review

Rating: 2 stars
08/15/2019
I did not like this recipe. With all of the fruit you include it was way too sweet. I won’t be making it again. Read More
10 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/04/2017
EXCELLENT! We actually had enough filling to make 9 enchiladas. The whole family loved them! Read More
(3)
Rating: 5 stars
07/04/2017
EXCELLENT! We actually had enough filling to make 9 enchiladas. The whole family loved them! Read More
(3)
Rating: 5 stars
01/22/2020
Outstanding. Had to make Pasillas chilli myself and had to goto a Mexican grocer you do so. But very good! Read More
(1)
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Rating: 5 stars
10/26/2018
Followed the recipe without any adjustments. It was excellent! My only mistake was filling my tortillas too much. One was a meal! lol. I will definitely make this again. Read More
Rating: 5 stars
11/22/2018
Delicioso! Used casaba tortillas. Did not use tequila but was still yummy!!! Read More
Rating: 5 stars
01/31/2020
yum Read More
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Rating: 5 stars
03/06/2019
I added refried beans to the tortillas and rotel to the meat in the crockpot. Overall it was really yummy! Read More
Rating: 2 stars
08/15/2019
I did not like this recipe. With all of the fruit you include it was way too sweet. I won’t be making it again. Read More