Last night I made some enchiladas that were so delicious, I woke up thinking about them this morning! I found the recipe in Cook's Illustrated. The recipe looked so easy and delicious, that I didn't feel I needed to change a thing. The only substitution I made was using a flat iron steak instead of a top blade. The reason for this was because after calling around to three local butchers, I wasn't able to find top blade like the recipe called for. I decided to go with a flat iron steak and it was so tender and delicious that I won't even bother to change cuts, even if I can find top blade in the future.
Ingredients:
3 large cloves garlic, minced
3 T chili powder
2 t ground coriander
2 t ground cumin
1 t sugar
1 1/4 lb flat iron steak
1 T canola oil
2 medium onions, chopped
1 can tomato sauce (15 oz.)
1/2 cup water
2 cups shredded Monterey Jack cheese
1/3 cup chopped cilantro
1/4 cup chopped pickled jalapenos
12 corn tortillas (6-inch)
Method:
1. Combine garlic, chili powder, coriander, cumin, sugar and 1 teaspoon salt in a small bowl. Pat meat dry, sprinkle with salt. Heat oil in large pan and brown meat on both sides. Remove meat. Over medium heat, saute onions until soft and golden. Stir in spice mixture and cook for 1 minute. Add tomato sauce and water and bring to a boil. Return meat to pot, cover, and simmer until meat is very tender, about 1 1/2 hours.
2. Remove meat and strain sauce over a medium bowl. Shred meat and mix with the solids strained from the sauce, 1 cup cheese, cilantro, and jalapenos.
3. Spread some sauce in the bottom of a large baking dish. Soften tortillas by heating in a microwave, 6 at a time, for about 45 seconds. Place about 1/3 cup meat mixture across a tortilla and roll up tightly. Place, seam side down, in prepared pan. Repeat with remaining tortillas and meat. Pour remaining sauce over top of enchiladas and sprinkle with remaining cheese.
4. Cover with tin foil and bake at 350 for about 20 minutes. Remove tin foil and continue baking for about 5 more minutes.
The meat and sauce can be made several days ahead of time making this a great recipe for easy entertaining! Just roll the enchiladas and place in oven shortly before your guests arrive.
