Name: Winter Squash and Short-Rib Enchiladas
Yield: 4 Servings
Ingredients: 1 teaspoon coriander seeds; 2 tablespoons cumin seeds; 7 guajillo chiles, seeds removed; 2 ancho chiles, seeds removed; 5 morita chiles; 4½ cups homemade chicken stock or low-sodium chicken broth, divided; 8 garlic cloves, peeled; 2 tablespoons tomato paste; 1 teaspoon crushed Mexican or Italian oregano; 1 medium red kuri squash or sugar pumpkin, halved, seeds removed; 1 tablespoon vegetable oil; 3 pounds English-style bone-in beef short ribs; Kosher salt; 2 bay leaves; 1 cup vegetable oil; 8 6-inch white corn tortillas; 8 ounces Oaxaca cheese or salted fresh mozzarella, grated; ½ cup unsalted, roasted pumpkin seeds (pepitas), coarsely chopped; ⅓ cup coarsely chopped marjoram or oregano; 2 tablespoons coarsely chopped mint; Kosher salt; ½ onion, thinly sliced; Lime wedges (for serving); A spice mill or a mortar and pestle

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Alex Lau

Caramelized onions and poblano peppers would be delicious and will lighten up the filling.

Recipe notes