This is an excellent recipe that I pulled from the October Issue of Cook's Country. It's not a quick-n-easy dinner - the beef must simmer for an hour and a half and putting the whole thing together I'd estimate it takes 2.5 hours or so in total - but on a Sunday evening when you have the free time, it's just delicious - mexican restaurant quality enchiladas in a smoky, flavorful sauce. Despite the magazine recommendation for blade steak, I used a thin chuck steak and had just as excellent results. If you use chuck steak, the key is to have small pieces. Both steaks are inexpensive. If you like your enchiladas on the mild side, don't use the full 1/4 cup of jalapenos, I also love black beans and I threw about 1/2 cup into the beef mixture before filling the tortillas. Without traipsing down to Mexico, the beef in this recipe is as authentic as you can get!
3 garlic cloves, minced
3 tbsp chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1 tsp sugar
Salt
1 to 1.25 lbs blade or chuck steaks, trimmed to small pieces
1 tbsp vegetable oil
1 15 oz can tomato sauce
½ cup water
2 cups shredded Monterey Jack or mild cheddar
¼ cup chopped cilantro
¼ cup canned japapenos, chopped fine
12 (6-inch) corn tortillas, white or yellow
1. Combine garlic, chili powder, coriander, cumin, sugar, and 1 tsp salt in a small bowl. Pat the meat dry and sprinkle with salt. Heat oil in a dutch oven (or I used just a deep saucepan) over med high heat. Cook meat until browned on both sides. Transfer the meat to a plate. Add chopped onions to the pot and cook over medium heat until golden, about 5 minutes. Stir in the garlic mixture and cook till fragrent, about 1 minute. Add tomato sauce and water, bring to a boil. Return meat and juices to the pot, cover, reduce heat to low, and gently simmer till meat is tender and can br broken apart with a wooden spoon or fork, about 1 ½ hours.
2. Adjust oven rack t the middle position and heat oven to 350. Strain the beef mixture over a medium bowl, breaking meat into small pieces, reserve the sauce. Transfer meat to a bowl and mix with the cilantro, jalapenos, and 1 cup of cheese.
3. Spread ¾ cup of sauce in the bottom of a 9x13 baking dish. Microwave tortillas 6 at a time until soft, 1 minute. Spread 1/3 cup beef mixture down the center of each tortilla, roll the tortillas tightly, and set in the baking dish seam side down. Repeat with remaining tortillas and beef, you may have to fit a few down the sides of the pan. Pour the remaining sauce over enchiladas and spread to coat evenly. Sprinkle remaining cheese over, wrap with foil, and baked until heated through, 20 to 25 minutes. Remove foil and continue baking till cheese browns slightly, 5 minutes. Serve with yellow rice, refried beans, and sour cream!
