Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 5 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
-- Red Sauce --
- 2 ounces Pablano Peppers dried, or fresh (about 3-4 peppers)
- 1 ounce Jalapeno peppers dried, or fresh (about 6 peppers)
- 1 large Onion diced
- 8 ounces Tomato sauce
- 1 tablespoon Salt I prefer sea salt
- 1 tablespoon Mexican oregano other oreganos can be used but changes the flavor some
- 6 cups Water
- 1 tablespoon Corn starch
- 10 tablespoons Cold Water
- 1/3 cup Fresh cilantro washed and cleaned
- 2 cloves Garlic I usually use 3
-- Filling --
- 2 pounds Chuck steak or tri tip cubed into 1/2 in. pieces.
- 1 tablespoon Salt
- 1 teaspoon Fresh cracked pepper
- 1 teaspoon Garlic powder 1 generous teaspoon garlic powder
- 1 small Onion diced
- 1 1/2 teaspoons Onion powder
- 1/2 teaspoon Mexican oregano
- 1/8 teaspoon Ground cumin I usually put a little extra
- 3 tablespoons Olive oil
- 1 package Corn tortillas I prefer the yellow corn
-- Toppings --
- 1 package Monterey jack mexican cheese blend
Preparation
Making the Red Sauce.
1) First prepare the peppers by removing the stems and cutting into small pieces, remove the seeds as per your personal tastes for heat. Heat these for about 30-40 seconds.
2) Combine the garlic cloves, onion, cilantro, mexican oregano, salt, and warmed peppers together in a food processor. Blend for about 2 minutes until it is a paste with the consistency of marinara sauce.
3) Fill a pot with the 6 cups of water. Add the tomato sauce, and the blended spice mixture to the water and bring to a boil.
4) Reduce heat and simmer for 1 1/2 hours.
5) Removed from heat and strain through a wire strainer into a bowl. Rinse out the pot and put the sauce back in the pot and return to heat low heat.
6) Mix the 10 tbsp. cold water with the 1 tbsp corn startch.
7) Pour the corn startch mixture into the sauce and stir over low heat till thickened.
Making the Filling
1) While the sauce is cooking for its 1 1/2 hours. Place the cubed meat and onion into a large freezer bag.
2) I like to grind all my spices together. Combine the salt, pepper, ground cumin, onion powder, mexican oregano, and garlic powder together into stone spice grinder and grind into a fine powder.
3) Add the 3 tbsp of olive oil to the cubed meat and onions in the freeze bag and then pour in your ground spices.
4) Seal the bag and kneed the meat thourghly to distribute the flavors of the spices and let sit for about 30 minutes.
5) Over high heat throughly cook the meat and onion mixture. I like to cook it till the meat starts getting a little crispy.
6) Removed from heat and place filling inside the corn tortillas. Roll and arrange in a cassorole pan. Set aside till the sauce is done.
Combining.
1) Once the sauce is ready pour over your encilades in the cassorole pan, making sure to cover them all.
2) Place in 375 degree oven for about 15 - 20 minutes.
3) Remove from oven and place Monterey Jack cheese blend on top of the cooking enchilades and return to oven for another 10 - 15 minutes or so or until cheese is melted and has a slightly crispy appearance.
4) Remove from oven and serve. Garnish with a side of guacamole, shredded lettuce, pico de gallo and a dollop of sour cream.
