Rich, extra flavorful beef enchiladas, my favourite! This, I believe is the best in town!
Ingredients
3 Garlic Cloves, minced (you can double this if you love garlic)
3 tbsp Chili Powder
2 tsp Ground Coriander
2 tsp Ground Cumin
1 tsp Sugar
Salt for seasoning meat
1-1/4 lbs Top Sirloin Steak or Top Blade Steak
1 tbsp Vegetable Oil (or Canola)
2 onions, chopped (about 2 c.)
1 15-oz can Tomato Sauce
1/2 c. Water
8 oz. Monterey Jack or Mild Cheddar Cheese, shredded (I used a Mexican Blend)
1/3 c. Fresh Cilantro
1/4 c. canned Pickled Jalapenos, chopped
12 6” Corn Tortillas
HOW TO MAKE AUTHENTIC BEEF ENCHILADAS
Step 1: In a small bowl, combine the garlic, chilli powder, coriander-cumin, sugar, and a tsp of salt.
Step 2: Using paper towels, pat dries the meat, then sprinkle with salt.
Step 3: In a Dutch oven, heat the oil over medium-high heat. Once the oil is hot, add the meat and cook for about 6 minutes on each side until brown. Place the cooked meat on a plate.
Step 4: To the pot, add the onions, cover, and cook for about 5 minutes over medium heat.
Step 5: Add in the garlic mixture, stir, and cook for a minute more.
Step 6: Pour in the tomato sauce and water, then bring the mixture to a boil.
Step 7: Add the meat with the juices to the pot, cover with the lid, then, adjust the heat to low. Gently simmer for about 1 1/2 hours until the meat is tender, breaking the meat apart using a wooden spoon as it cooks. Alternately, cook the meat in a 350 degrees F oven for 1 1/2 hours.
Step 8: Take the meat from the sauce and shred, reserving the sauce.
Step 9: To the meat, add a cup of cheese, cilantro, and jalapenos. Mix well.
Step 10: On the bottom of a 13 x 9-inch baking dish, spread enough amount of the sauce.
Step 11: Place the corn tortillas in a dampened paper towel (6 pieces at a time) and microwave for about 20 seconds.
Step 12: Down the centre of each tortilla, spread about 1/3 cup of the meat mixture. Tightly roll the tortillas, then place them in the dish. Do this for the rest of the tortillas and beef mixture. Feel free to use your hands to add the meat to the tortillas.
Step 13: Over the enchiladas, pour the rest of the sauce, spreading and evenly coating the enchiladas.
Step 14: Evenly sprinkle the rest of the 1 cup cheese over the enchiladas. With foil, wrap the dish and place it in the preheated 350 degrees. Bake for about 20 to 25 minutes.
Step 15: Uncover and bake further until the cheese browns a bit. This takes about another 5 to 10 minutes.
Ingredients
- 3 Garlic Cloves, minced (you can double this if you love garlic)
- 3 tbsp Chili Powder
- 2 tsp Ground Coriander
- 2 tsp Ground Cumin
- 1 tsp Sugar
- Salt for seasoning meat
- 1-1/4 lbs Top Sirloin Steak or Top Blade Steak
- 1 tbsp Vegetable Oil (or Canola)
- 2 onions, chopped (about 2 c.)
- 1 15-oz can Tomato Sauce
- 1/2 c. Water
- 8 oz. Monterey Jack or Mild Cheddar Cheese, shredded (I used a Mexican Blend)
- 1/3 c. Fresh Cilantro
- 1/4 c. canned Pickled Jalapenos, chopped
- 12 6” Corn Tortillas
Instructions
Step 1: In a small bowl, combine the garlic, chilli powder, coriander-cumin, sugar, and a tsp of salt.
Step 2: Using paper towels, pat dries the meat, then sprinkle with salt.
Step 3: In a Dutch oven, heat the oil over medium-high heat. Once the oil is hot, add the meat and cook for about 6 minutes on each side until brown. Place the cooked meat on a plate.
Step 4: To the pot, add the onions, cover, and cook for about 5 minutes over medium heat.
Step 5: Add in the garlic mixture, stir, and cook for a minute more.
Step 6: Pour in the tomato sauce and water, then bring the mixture to a boil.
Step 7: Add the meat with the juices to the pot, cover with the lid, then, adjust the heat to low. Gently simmer for about 1 1/2 hours until the meat is tender, breaking the meat apart using a wooden spoon as it cooks. Alternately, cook the meat in a 350 degrees F oven for 1 1/2 hours.
Step 8: Take the meat from the sauce and shred, reserving the sauce.
Step 9: To the meat, add a cup of cheese, cilantro, and jalapenos. Mix well.
Step 10: On the bottom of a 13 x 9-inch baking dish, spread enough amount of the sauce.
Step 11: Place the corn tortillas in a dampened paper towel (6 pieces at a time) and microwave for about 20 seconds.
Step 12: Down the centre of each tortilla, spread about 1/3 cup of the meat mixture. Tightly roll the tortillas, then place them in the dish. Do this for the rest of the tortillas and beef mixture. Feel free to use your hands to add the meat to the tortillas.
Step 13: Over the enchiladas, pour the rest of the sauce, spreading and evenly coating the enchiladas.
Step 14: Evenly sprinkle the rest of the 1 cup cheese over the enchiladas. With foil, wrap the dish and place it in the preheated 350 degrees. Bake for about 20 to 25 minutes.
Step 15: Uncover and bake further until the cheese browns a bit. This takes about another 5 to 10 minutes.
