Beef Enchiladas

This recipe is well worth all the work involved. It isn’t complicated and doesn’t call for strange ingredients; however, it takes time and patience. I would not call this recipe “week day approved”, however, I have provided some short cuts that might make it possible for a week night. I personally prefer this for a Saturday or Sunday when I have the time to let the meat simmer all day, allowing the house to fill with delicious smells.

Begin with patting the meat dry with some paper towels. Once the meat is fairly dry, sprinkle salt all around the outside. This will give it a great flavor when browning. Heat the oil in a medium size pot over medium high, and once warm place the meat in the pan. Make sure to brown all sides of the meat. You will know it is ready to be flipped when the meat is no longer stuck to the bottom of the pot. Once all four sides are brown, place on a plate. Add the tomato sauce and water to the pot, along with the browned meat, garlic powder, chili powder, coriander, cumin, sugar, and salt. Let the pot simmer for 1 ½ hours. The meat to break apart once cooked.

Once the meat is cooked, preheat the oven to 350 degrees. While the oven preheating, shred the meat, and mix 1 cup of cheese, the cilantro, and jalapenos into the sauce. Spread 1 cup of the sauce only on the bottom of a 9 by 13 pan. Take 6 soft tortillas and spread the beef down center of each tortilla, roll tightly and set in the dish, seam side down. Repeat with all the tortillas. The tortillas in the picture below, is a paleo version I made. Click here for the recipe.

Pour the sauce over the enchiladas and spread evenly. Sprinkle the remaining cheese over the enchiladas and cover with aluminum foil. Bake until heated through (about 20-25 min), remove the foil, and continue baking until the cheese has fully melted, if not already. Sometimes I find the cheese has already melted and is ready to go once I remove the foil. If not, it should not take more than 5 minutes to get the enchiladas fully cooked.

I promise these enchiladas are so good and tasty! I have yet to have any leftovers!

Ingredients:
2 cups of cheese
1 tsp of garlic powder
3 tbsp chili powder
2 tsp coriander
2 tsp ground cumin
1 tsp sugar and salt
1 ¼ lbs top blade steak
1 tbsp vegetable oil
1 medium onion, chopped
15 oz tomato sauce
½ cup of water
1/3 cup chopped fresh cilantro
¼ cup chopped canned pickled jalapenos
12 6 in corn tortillas – if paleo click here for cauliflower tortillas

Pat the meat dry and sprinkle with salt. Add the oil to a medium size pot over medium high, brown the meat, and remove on to a plate. Add onions to the pot for approximately 5 minutes, and then garlic for 1 minute. Add the tomato sauce and water to the pot along with the meat and other spices (garlic powder, chili powder, coriander, cumin, sugar, and salt). Allow the meat to simmer for 1 ½ hours. The beef should break apart once cooked.

 Preheat the oven to 350 degrees. Shred the meat, and mix 1 cup of cheese, cilantro, and jalapenos into the sauce.

Spread 1 cup of the sauce in the bottom of a 13 by 9 inch baking dish. Take 6 soft tortillas and spread the beef down center of each tortilla, roll tightly and set in the dish, seam side down. Repeat with all the tortillas. Pour the sauce over the enchiladas and spread evenly. Sprinkle the remaining cheese over the enchiladas and cover with aluminum foil. Bake until heated through (about 20-25 min), remove the foil, and continue baking until the cheese has fully melted, if not already.

Although it is best to roll and bake the enchiladas right before serving, the beef filing and sauce can be prepared and refrigerated for up to 2 days.