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Home-made Beef Enchiladas
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"Necessity is the Mother of Invention".
The biggest PIA with this recipe was dealing with strainer sitting in the bowl which required mucho hands on to get the job done. Now it's much more "hands off" until you need to stir and press at your leisure.
Also, I separated the beef and shredded it, and then pressed it to squeeze any sauce through strainer. Later, I dumped the base sauce out of the dutch and let it sit as shown by the photo.Last edited by Medusa; January 11, 2016, 03:31 PM.
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For those who are about to Cook - WE SALUTE YOU!
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My apologizes if the original recipe (.jpg) is user hostile... I was testing new add-on...
Serves 4 to 6
Cut back on the pickled jalapeños if you like your enchiladas on the mild side. Sour cream, diced avocado, shredded lettuce, and lime wedges make great enchilada sidekicksâ€â€let everyone at the table pick and choose as they wish.
Ingredients- 3 garlic cloves, minced
- 3 tablespoons chili powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon sugar
- Salt
- 1 1/4 pounds top blade steaks, trimmed according to picture at left
- 1 tablespoon vegetable oil
- 2 medium onions, chopped
- 1 (15-ounce) can tomato sauce
- 1/2 cup water
- 2 cups shredded Monterey Jack cheese or mild cheddar cheese
- 1/3 cup chopped fresh cilantro leaves
- 1/4 cup chopped pickled jalapeño chiles
- 12 (6-inch) corn tortillas
Instructions
1. Combine garlic, chili powder, coriander, cumin, sugar, and 1 teaspoon salt in small bowl. Pat meat dry with paper towels and sprinkle with salt. Heat oil in Dutch oven over medium-high heat until shimmering. Cook meat until browned on both sides, about 6 minutes. Transfer meat to plate. Add onions to pot and cook over medium heat until golden, about 5 minutes. Stir in garlic mixture and cook until fragrant, about 1 minute. Add tomato sauce and water and bring to boil. Return meat and juices to pot, cover, reduce heat to low, and gently simmer until meat is tender and can be broken apart with wooden spoon, about 1 1/2 hours.
2. Adjust oven rack to middle position and heat oven to 350 degrees. Strain beef mixture over medium bowl, pressing on mixture to break meat into small pieces and extract as much sauce as possible; reserve sauce. Transfer meat to medium bowl and mix with 1 cup cheese, cilantro, and jalapeños.
3. Spread 3/4 cup sauce in bottom of 13 by 9-inch baking dish. Microwave 6 tortillas on plate on high power until soft, about 1 minute. Spread 1/3 cup beef mixture down center of each tortilla, roll tortillas tightly, and set in baking pan seam side down. Repeat with remaining tortillas and beef mixture (you may have to fit two or more enchiladas down the sides of the baking dish). Pour remaining sauce over enchiladas and spread to coat evenly. Sprinkle remaining 1 cup cheese evenly over enchiladas, wrap with aluminum foil, and bake until heated through, 20 to 25 minutes. Remove foil and continue baking until cheese browns slightly, 5 to 10 minutes. Serve.
Make Ahead: Although it's best to roll and bake the enchiladas right before serving, the beef filling and the sauce can be prepared through step 2 and refrigerated in separate containers for up to 2 days.
Note from Ed: 1.5lb to 1.75 lbs blade steaks or chicken thighs will consistently yield 10 good, good, good enchiladas!
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