BEEF ENCHILADAS
Monday, February 11, 2019
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Wonderfully cheesy, saucy, and mildly spicy beef enchiladas.
INGREDIENTS:
- 3clovesgarlic(minced)
- 3tablespoonschili powder
- 2teaspoonsground cumin
- 2teaspoonsground coriander
- 1teaspoongranulated sugar
- 1teaspoonsalt
- 1¼poundsboneless chuck steaks(trimmed of fat)
- 1tablespoonvegetable oil
- 2yellow onions(finely chopped)
- 15ouncecan tomato sauce
- ½cupwater
- 4ouncesMonterey Jack cheese(shredded, divided)
- 4ouncessharp cheddar cheese(shredded, divided)
- ⅓cupchopped fresh cilantro
- ¼cupchopped canned pickled jalapeños
- 126-inch corn tortillas
DIRECTIONS:
- In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt.
- Heat the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the meat with salt and cook until browned on both sides, about 6 to 8 minutes. Remove the meat to a plate.
Full Reading: https://www.browneyedbaker.com/beef-enchiladas-recipe/
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