Beef Enchiladas

Mexican food is one of my favorite types of food to eat when I’m going out to eat. Italian usually pales in comparison to what I was used to eating at my grandma’s table growing up, sushi and Chinese are typically reserved for takeout, and one can only eat so many sandwiches. I’ve found that it’s very hard to go wrong when going out for Mexican.

The meal typically starts off with a big basket of chips and either salsa, queso or guacamole (or all three!), and it only goes up from there. I like to try different dishes and don’t have one go-to choice when getting Mexican, but one that I don’t order nearly enough is enchiladas. I found myself craving them recently, and was in dire need of an awesome, authentic-tasting recipe to make at home. Mission accomplished!

A long, long, long time ago, I was on a fajita/enchilada kick, where I would basically make the filling for chicken fajitas (chicken, onions, peppers, sometimes mushrooms), then roll it up in tortillas and bake it in a very bland, sorry-tasting enchilada sauce.

(What was I thinking?!) My tastes have definitely evolved over the years, so that wasn’t going to cut it for me anymore. Once I read this enchilada recipe, I knew it was beyond promising. While the cooking time is lengthy, it doesn’t take much effort and it has a fantastic, authentic flavor. The sauce totally makes it!

INGREDIENTS:

• 3clovesgarlic(minced)
• 3tablespoonschili powder
• 2teaspoonsground cumin
• 2teaspoonsground coriander
• 1teaspoongranulated sugar
• 1teaspoonsalt
• 1¼poundsboneless chuck steaks(trimmed of fat)
• 1tablespoonvegetable oil
• 2yellow onions(finely chopped)
• 15ouncecan tomato sauce
• ½cupwater
• 4ouncesMonterey Jack cheese(shredded, divided)
• 4ouncessharp cheddar cheese(shredded, divided)
• ⅓cupchopped fresh cilantro
• ¼cupchopped canned pickled jalapeños
• 126-inch corn tortillas

INSTRUCTIONS:

1. In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt.
2. Warmth the oil in a Dutch oven over medium-high warmth till shimmering. Sprinkle the beef with salt and cook till browned on both aspects, about 6 to 8 mins. cast off the meat to a plate.
3. Reduce the warmth to medium, add the onions to the pot and prepare dinner until golden brown, approximately five minutes. Stir within the garlic combination and cook dinner until aromatic, approximately 1 minute. upload the tomato sauce and water and convey to a boil. return the meat and any gathered juices to the pot, cowl, reduce the heat to low, and simmer until the beef is smooth and may be damaged aside without difficulty, about 1½ hours.
4. Preheat oven to 350 stages F.
5. Stress the pork aggregate over a medium bowl. switch the meat and some other solids to a separate medium bowl and destroy the beef into small portions. blend together with 1/2 of the shredded cheeses, the cilantro and the jalapeños.
6. Unfold ¾ cup of the sauce inside the backside of a 9x13-inch baking dish. Microwave the tortillas in step with bundle directions to soften. unfold approximately ⅓ cup of the pork aggregate down the middle of each tortilla, roll up tightly, and place within the baking dish seam-aspect down. Pour the ultimate sauce evenly over the enchiladas and unfold to make certain that every one of the ends are included in sauce.
7. Sprinkle the final cheese over top of the enchiladas, cover the baking dish with foil and bake for 25 minutes. do away with the foil and continue to bake till the cheese browns slightly, five to 10 mins. Leftovers can be stored in an hermetic container within the refrigerator for up to three days.

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