These Authentic Beef Enchiladas are simply the best! Made with delicious ingredients, you will never be disappointed with this recipe! Let everyone taste these heavenly treats! Don’t forget to share the recipe with them as well. Enjoy!
Ingredients:
8 oz. Monterey Jack or Mild Cheddar Cheese, shredded (I used a Mexican Blend)
1 tbsp Vegetable Oil (I used Canola)
1 tsp Sugar
(12) 6-inch Corn Tortillas
2 onions, chopped (about 2 c)
1/3 c Fresh Cilantro
(1) 15 oz. can of Tomato Sauce
Salt for seasoning meat
3 Garlic Cloves, minced (I doubled this because I love garlic)
1/4 c canned Pickled Jalapenos, chopped
3 tbsp Chili Powder
1-1/4 lbs. Top Sirloin Steak or Top Blade Steak
2 tsp Ground Cumin
1/2 c Water
2 tsp Ground Coriander
Directions:
Use paper towels to pat dry the steak.
In a mixing bowl, add sugar, chili powder, cumin, garlic, coriander, and salt. Whisk everything until well incorporated.
Sprinkle the mixture over the steak and rub until fully coated.
Place a Dutch oven on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Add steak into the pot, then sear each side for about 6 minutes or until brown. Transfer onto a clean plate.
In the same pot, add onions and sauté for a few minutes until a little toasted.
Add the garlic, then sauté for about a minute or until aromatic.
Put water and tomato sauce, then scrape the bottom of the pot to get the browned bits. Stir everything until well blended and allow it to boil.
Put the steak back into the pot, then stir until well incorporated.
Turn the heat down to low, then cover the pot with the lid and simmer the meat for about 1 1/2 hours.
Remove the meat from the pot, then shred it into small pieces. Reserve the sauce. Add cilantro, jalapenos, and 1 cup of cheese. Stir until well incorporated.
Pour sauce into the bottom of a 13×9-inch baking dish and spread it evenly.
Wrap 6 corn tortillas with a damp paper towel, then heat them for 20 seconds in the microwave. Repeat with the rest of the tortillas.
Add 1/3 cup of the meat mixture to the middle of each tortilla and spread it evenly. Roll and place them into the baking dish over the sauce. Pour the rest of the sauce on top of the enchiladas to cover them. Sprinkle with 1 cup of cheese.
Cover the baking dish with aluminium foil. Bake for 25 minutes at 350 degrees F. Uncover and bake for 5 to 10 more minutes or until the cheese is golden brown.
Serve right away. Enjoy!
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