May 5th, 2014
Happy Cinco de Mayo! What better way to join the festivities of today than eating! But of course, today is a Monday, so for those of us that are confined to staying at the start of our work week, it doesn’t mean that we can’t cook up our own dishes in celebration. Thus, we have our variation of enchiladas, which is just one of many ways to cook them. There are an abundance of recipes online that can use fillings of either cheese, beef (ground or steak), pork, or chicken. The one that we have here uses Old Neighborhood Beef Shaved Steak, which is more convenient than having to cook and slice/shred some actual steaks ourselves. Hopefully you will give this recipe a try!
Beef Steak Enchiladas (recipe page)
• About 10 corn tortillas (or more depending on how much you stuff each)
• 3 cups of shredded cheddar cheese
• 5 scallions, chopped
• 1/2 cup cilantro, chopped, for garnish
Beef Steak Filling:
• 1 tbsp. cooking oil
• 1 package of Old Neighborhood Beef Shaved Steak
• 1 medium onion, chopped
• 1 4 oz. can of green chilies, chopped
• 1/2 tsp. salt
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. red pepper flakes
• 1 tbsp. canola oil
• 1 tbsp. all-purpose flour
• 1 28 oz. can of enchilada sauce
• 2 cups chicken broth
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp. cilantro, chopped
1. Heat a saucepan over medium high heat. When heated, add 1 tbsp. of canola oil. Once the oil is heated, add 1 tbsp. of flour. Whisk to create a paste. When the paste is formed, add the remainder of the sauce ingredients, except for the cilantro. Stir and let the contents simmer for 40 minutes. Add the 2 tbsp. of chopped cilantro. Continue to simmer for another 5 minutes.
2. When the sauce is nearly done cooking, heat a skillet over medium high heat. When heated, add 1 tbsp. of cooking oil. When the oil is heated, add the beef shaved steak and the chopped onion. Cook for about 3 minutes. Add the remainder of the “filling” ingredients. Continue cooking for another 5 minutes. Remove from heat and set aside.
3. Preheat the oven to 350 degrees F.
4. Take about 1/4 cup of the prepare sauce and put it on a plate. Taking one tortilla at a time, dip it into the sauce, covering both sides. Take a portion of the beef steak filling and put it in the middle of the tortilla, making sure to cover the middle, horizontally. Fold/roll the top and bottom “flaps” to tightly enclose the beef steak filling.
5. Place the rolled enchilada, flap down, into a 9″x13″ baking dish. Repeat the steps for the remaining tortillas. Replenish the sauce in the plate if needed to ensure that each tortilla is covered in sauce prior to rolling.
8. Garnish the enchiladas with chopped scallion and cilantro and serve!