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Tuesday, April 28, 2009

Zach's Enchiladas


Cinco de Mayo is just around the corner, so here is my favorite recipe for enchiladas from the food network. It's easy and impressive. If I am in a hurry I just use bottled enchilada sauce and it still turns out yummy. Enjoy!


Ingredients

For the steak:

  • 2 pounds tri-tip steak, cut into large chunks
  • 1 cup water
  • 1/4 cup anejo tequila
  • 1 clove garlic, minced
  • 1 serrano chile, diced
  • Kosher salt and freshly ground black pepper

For the enchiladas:

  • 5 (7-ounce) cans tomatillo sauce
  • 1 1/2 cups tomato sauce
  • 1 pound pepper Jack cheese, grated
  • 3 (15 1/2-ounce) cans black beans
  • 1 (7-ounce) can diced chiles
  • 2 dozen flour tortillas
  • Equipment: 2 (9 by 13-inch) baking pans

Directions

One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak.

Make the enchiladas:

Preheat oven to 350 degrees F.

Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese.

Heat the black beans in another saucepan.

Combine little of the sauce, a bit of the black beans, a smidgen of the cheese, small morsels of the steak, and hints of the diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in the pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles.

Cover the pans with foil and bake for 15 minutes. Serve immediately.



3 comments:

Flying Giggles and Lollipops said...

Thanks for the recipe...looks delicious. I will have to try it soon!

boutiquing1 said...

Have you made this with the enchilada sauce from Trader Joe's...I have a bottle in my pantry and would love to use it!

xoxo, C said...

No, I have not used the sauce from TJ's but if you like the sauce it should be great with the meat

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