The best enchiladas ever! Delicious, easy to make, and can be prepared ahead of time.
Ingredients
1 tbsp Vegetable Oil (I used Canola)
1-1/4 lbs. Top Sirloin Steak or Top Blade Steak
2 onions, chopped (about 2 c.)
3 Garlic Cloves, minced (you can double the garlic if desired)
3 tbsp Chili Powder
2 tsp Ground Cumin
1 tsp Sugar
2 tsp Ground Coriander
1 15-oz. can of Tomato Sauce
Salt for seasoning meat
8 oz. Monterey Jack or Mild Cheddar Cheese – shredded (I used a Mexican Blend)
1/2 c. Water
1/3 c. Fresh Cilantro
12 6-inch Corn Tortillas
1/4 c. canned Pickled Jalapenos, chopped
HOW TO MAKE AUTHENTIC BEEF ENCHILADAS
Step 1: In a small bowl, place the garlic, chili powder, coriander-cumin, sugar, and 1 tsp of salt. Mix well until combined.
Step 2: Using paper towels, pat the meat dry and season with salt.
Step 3: In a Dutch Oven over medium-high heat, heat the oil. Once the oil is shimmering, add the meat and cook for about 6 minutes on both sides until browned. To a plate, transfer the meat.
Step 4: In the now-empty pot, add the onions and saute for about 5 minutes over medium heat until golden. Then, add the garlic mixture and continue to cook for another minute. Pour in the tomato sauce and water. Bring the mixture to a boil.
Step 5: Place the meat back into the pot along with the juices. Adjust the heat to low and let everything simmer for about 1 1/2 hours until the meat is tender.
Note: You can transfer the Dutch oven to the oven and cook the meat for 1 1/2 hours at 350 degrees.
Step 6: In a dish, transfer the meat and shred it. Reserve the sauce.
Step 7: To the meat, add 1 c. of the cheese along with the cilantro and jalapeno. Mix well.
Step 8: Onto the bottom of a 13 x 9-inch baking dish, spread a good amount of the sauce.
Step 9: Place 6 corn tortillas at a time in a dampened paper towel and microwave for about 20 seconds.
Step 10: Down the center of each tortilla, spread 1/3 c. of the meat mixture. Tightly roll the tortillas and place them in the baking dish. Do the same with the remaining tortillas and beef mixture.
Step 11: Over the enchiladas, pour the rest of the sauce, evenly coating the enchiladas. Then, sprinkle with the rest of the cheese. Tent the baking dish with foil and place it in the oven. Bake the enchiladas for about 20 to 25 minutes at 350 degrees until completely heated. Uncover and bake for another 5 to 10 minutes until the cheese has slightly browned.
TIP:
You can prepare this recipe in advance until Step 7 and just place the beef filling and sauce in the fridge. When ready to serve, assemble the enchiladas and increase the baking time (covered) by 5 minutes.
AUTHENTIC BEEF ENCHILADAS
Ingredients
- 1 tbsp Vegetable Oil I used Canola
- 1-1/4 lbs. Top Sirloin Steak or Top Blade Steak
- 2 onions chopped (about 2 c.)
- 3 Garlic Cloves minced (you can double the garlic if desired)
- 3 tbsp Chili Powder
- 2 tsp Ground Cumin
- 1 tsp Sugar
- 2 tsp Ground Coriander
- 1 15- oz. can of Tomato Sauce
- Salt for seasoning meat
- 8 oz. Monterey Jack or Mild Cheddar Cheese - shredded I used a Mexican Blend
- 1/2 c. Water
- 1/3 c. Fresh Cilantro
- 12 6- inch Corn Tortillas
- 1/4 c. canned Pickled Jalapenos chopped
Instructions
- In a small bowl, place the garlic, chili powder, coriander-cumin, sugar, and 1 tsp of salt. Mix well until combined.
- Using paper towels, pat the meat dry and season with salt.
- In a Dutch Oven over medium-high heat, heat the oil. Once the oil is shimmering, add the meat and cook for about 6 minutes on both sides until browned. To a plate, transfer the meat.
- In the now-empty pot, add the onions and saute for about 5 minutes over medium heat until golden. Then, add the garlic mixture and continue to cook for another minute. Pour in the tomato sauce and water. Bring the mixture to a boil.
- Place the meat back into the pot along with the juices. Adjust the heat to low and let everything simmer for about 1 1/2 hours until the meat is tender.
- Note: You can transfer the Dutch oven to the oven and cook the meat for 1 1/2 hours at 350 degrees.
- In a dish, transfer the meat and shred it. Reserve the sauce.
- To the meat, add 1 c. of the cheese along with the cilantro and jalapeno. Mix well.
- Onto the bottom of a 13 x 9-inch baking dish, spread a good amount of the sauce.
- Place 6 corn tortillas at a time in a dampened paper towel and microwave for about 20 seconds.
- Down the center of each tortilla, spread 1/3 c. of the meat mixture. Tightly roll the tortillas and place them in the baking dish. Do the same with the remaining tortillas and beef mixture.
- Over the enchiladas, pour the rest of the sauce, evenly coating the enchiladas. Then, sprinkle with the rest of the cheese. Tent the baking dish with foil and place it in the oven. Bake the enchiladas for about 20 to 25 minutes at 350 degrees until completely heated. Uncover and bake for another 5 to 10 minutes until the cheese has slightly browned.
