Beef enchiladas

4 May

When we think of enchiladas, we recall our American relatives’ enchilada casserole, consisting of beef, canned soup, enchilada sauce, and pounds of orange cheese. It’s a guilty pleasure but not exactly authentic fare.

Did we mention it is traditionally served with a kidney bean, corn, and corn chip chopped salad topped with a Catalina-type dressing?

Ay caramba…

The time has come for a more grown up version:

Authentic Beef Enchiladas
Serves 6-8

Vegetable oil for browning
1 1/4 lb top blade steak, dried, cubed, and salted (can substitute chuck steak)
2 medium white onions, chopped
3 large garlic cloves, chopped
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon sugar
1 teaspoon salt
1 cup water
1 15oz can of tomato sauce

12 6-inch, white, corn tortillas
2 cups Monterey Jack cheese, shredded (can substitute a mild cheddar)
1/4 cup cilantro
1/4 cup pickled jalapenos, minced (can substitute a 4 oz can of green chilies)

1 lb sour cream
1 teaspoon ground chipotle
1/4 cup cilantro, plus 2 tablespoons
4-5 limes
3-4 avocados

Directions:
1. Brown steak in vegetable oil on medium-high heat in a Dutch oven (~6 min), remove steak from the Dutch oven.
2. Add onions and saute on medium heat (~5 min).
3. Add garlic, chili powder, cumin, coriander, and sugar, stir well, “toast” spices (~2 min).
4. Add water, tomato sauce, and salt, bring to a simmer, return meat, cook for 1 1/2 hours covered on the stove top (maintaining a simmer).
5. When the time is up remove the meat, onions, and all sauce to a strainer Push out as much sauce as possible. Reserve sauce. At this point turn on oven to 350.
6. Shred meat, combine with cooked onions, 1 cup cheese, 1/4 cup cilantro, mix well.
7. Heat tortillas in microwave. Do in 2 batches, 1 minute each batch, with tortillas wrapped in paper towels.
8. Coat the bottom of a 9 by 13 baking dish with ~1/2 cup of sauce.
9. Assemble enchiladas by filling each tortilla with a 1/3 cup of the meat mixture, roll and arrange 8 vertically down one side and 4 horizontally stacked by two on the other side
10. Cover enchiladas with remaining sauce, using a spoon to spread it over all of the tortillas.
11. Sprinkle with remaining cup of cheese and bake covered for 20 minutes, uncovered for 5 minutes.
12. Combine sour cream, 1/4 cup cilantro, chipotle, juice of 1/2 lime, and salt.
13. Chop avocados, combine with 2 tablespoons of cilantro, juice of 1/2 lime, and salt.

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