Header image  
   
line decor
  HOME  :: SALSA AND DIPS :: DRINKS :: DESSERTS :: APPETIZERS :: SOUPS & STEWS :: HOT SAUCE 
line decor
   
 
BEEF ENCHILADAS
  • Enchiladas:
  • 2 1/2 pounds flank steak, cooked
  • Vegetable oil
  • 1/2 cup chopped cilantro
  • 1/2 cup finely chopped onion
  • 16 corn tortillas
  • 1/2 cup oil, for frying tortillas
  • 1 cup shredded monterey jack, plus 1 cup
  • 1 cup shredded cheddar
  • Salt and freshly ground black pepper
  • Cilantro Cream Sauce:
  • 4 bunches cilantro
  • 1 jalapeno, roasted and deseeded
  • 1 cup heavy cream
  • 1 tablespoon cumin
  • Salt and pepper
    1. Preheat the oven to 350 degrees F.

    2. 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.

    3. 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.

    4. 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.

    5. Cilantro Cream Sauce:
      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.

     
     

    BACK TO MAIN COURSES