Ingredients: |
Ingredients: 3 garlic cloves, minced
3 T chili powder
2 tsp ground coriander
2 tsp ground cumin
1 tsp sugar
salt
1 1/4 lb top blade steak, trimmed
1 T vegetable oil
2 medium onions, chopped
1, 15 oz can tomato sauce
1/2 C water
2 C shredded Monterey Jack cheese or mild cheddar cheese
1/3 C chopped fresh cilantro leaves
1/4 C chopped pickled jalapeno chilies
12 (6 inch) corn tortilias
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Directions: |
Directions:1. Combine garlic, chili powder, coriander, cumin, sugar, and 1 tsp salt in a 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 a 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 a 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 º 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 C cheese, cilantro and jalapenos.
3. Spread 3/4 C sauce in bottom of 13 x 9 inch baking dish. Microwave 6 tortillas on plate on high power until soft, about 1 minute. Spread 1/3 C 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. 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. |
This recipe for beef enchilladas is from