Beware; these will ruin your favorite Tex-Mex restaurant’s beef enchiladas for you. That is a bold statement to make, but trust me on this one. My wife is a born and raised Texan, and these are by far her favorite enchiladas. I am a transplant from New England, and actually didn’t prefer enchiladas and would never order them in a restaurant. Now I still won’t as I know they will not hold up to these, but would eat these every day if I could.
Of course it doesn’t hurt that this recipe is from America’s Test Kitchen.
On the meat, I have used skirt, flank, and flat iron steaks as I can never find something named “top blade steak”, but apparently flat iron steak is another name for it. I don’t think you can go wrong with any of the three I mentioned.
This is a beautiful thing!
3 tablespoons chili powder
3 garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon sugar
1 ¼ pound top blade steak, trimmed
1 tablespoon vegetable oil
2 onions, chopped
1 (15 oz) can tomato sauce
½ cup water
8 ounces Monterey Jack or mild cheddar cheese, shredded (2 cups)
1/3 cup chopped fresh cilantro
¼ cup jarred jalapenos, chopped
12 (6-inch) corn tortillas
Combine chili powder, garlic, coriander, cumin, sugar, and 1 teaspoon salt in small bowl. Pat steak dry with paper towels and sprinkle with salt. Heat oil in Dutch oven over medium-high heat until shimmering. Cook steak until browned on both sides, about 6 minutes. Transfer steak to plate. Add onions to pot and cook over medium heat until golden, about 5 minutes. Stir in chili powder mixture and cook until fragrant, about 1 minute. Add tomato sauce and water and bring to boil. Return steak and any accumulated juices to pot, cover, reduce heat to low, and gently simmer until meat is tender and can be broken apart with wooden spoon, about 1)12 hours.
Adjust oven rack to middle position and heat oven to 350 degrees. Strain steak mixture over medium bowl, breaking meat into small pieces; reserve sauce. Transfer steak to bowl and mix with 1 cup Monterey Jack, cilantro, and jalapenos.
Spread 3/4 cup sauce in bottom of 13 by 9-inch baking dish. Place 6 tortillas on plate and microwave until soft, about 1 minute. Spread 1/3 cup steak mixture down center of each tortilla, roll tortillas tightly, and set in baking dish seam side down. Repeat with remaining tortillas and steak mixture (you may have to fit 2 or more enchiladas down sides of dish). Pour remaining sauce over enchiladas and spread to coat evenly. Sprinkle remaining 1 cup Monterey Jack evenly over enchiladas, cover with aluminum foil, and bake until heated through, 20 to 25 minutes. Remove foil and continue to bake until cheese browns slightly, 5 to 10 minutes.
This recipe was taken from America’s Test Kitchen Best-Ever Recipe magazine.