Blade Steak Beef Enchiladas Recipe 45 Recipes

BLADE STEAK BEEF ENCHILADAS RECIPE - (4/5)

Steps:

• 1. Combine the garlic, chili powder, coriander, cumin, sugar, and 1 tsp salt in a small bowl. Pat the steak dry with paper towels and sprinkle with salt. Heat the oil in a dutch oven over medium heat until shimmering. Cook the meat until browned on both sides, about 6 minutes. Transfer the meat to a plate. Add the onions to the pot and cook over medium heat until golden, about 5 minutes. Stir in the garlic mixture and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and juices to the pot, cover, reduce the heat to low, and gently simmer until the meat is tender and can be broken apart with a wooden spoon, about 1 1/2 hours. 2. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Strain the beef mixture over a medium bowl, breaking the meat into small pieces; reserve the sauce. Transfer the meat to a bowl and mix with 1 cuo of the cheese, cilantro, and jalapenos. 3. Spread 3/4 cup of the sauce in the bottom of a 13 x 9 inch baking dish. Microwave 6 tortillas on a plate on high power until soft, about 1 minute. Spread 1/3 cup of the beef mixture down the center of each tortilla, roll the tortillas tightly, and set in the baking dish, seam side down. Repeat with the remaining tortillas and beef mixture (you may have to fit two or more enchiladas down the sides of the baking dish). Pour the remaining sauce over the enchiladas and spread to coat evenly. Sprinkle the remaining 1 cup of cheese evenly over the enchiladas, wrap with foil, and bake until heated through, 20 to 25 minutes. Remove the foil and continue baking until the cheese browns slightly, 5 to 10 minutes. Serve.

BEEF ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• Chop the cooked flank steak to a fine dice. Saute chopped flank steak in a little oil for 1 to 2 minutes, or until heated through. Add cilantro and onion and cook for 5 minutes. Remove from heat. Combine the 1 cup of the Monterey jack and 1 cup of the Cheddar and mix well. Add cheese to steak mixture. Stir well and reserve, covered.
• In another saute pan, heat oil over medium heat. Fry tortillas, one at a time, just until soft, about 10 seconds. Pat tortillas dry on paper towels. Portion out beef mixture evenly among the 16 tortillas and roll up. Place enchiladas on a baking sheet or in 1or 2 rectangular casserole dishes.
• Cover enchiladas with Cilantro Cream Sauce and top with remaining cheese. Bake for 6 to 8 minutes, or until cheese melts and sauce is bubbling.
• Blanch cilantro in boiling water for 30 seconds and puree in blender with jalapeno. In a saucepan reduce heavy cream by half. Stir in cilantro-jalapeno puree and cumin. Adjust with salt and pepper.