Photo: Zach's Alotta Southwestern Enchiladas Recipe
Quote: "Not your mother's enchilada"
This recipe was born during the always-popular Cinco de Mayo office celebration. While everyone was busy signing up for chips, dips and salsa, I wanted something different and uniquely authentic, as well as something that could serve as a meal. The result was a dish that not only was the first to go, but it served me personally as a springboard to creative cooking.
Ingredients
For the steak:
- 2 pounds tri-tip steak, cut into large chunks
- 1 cup water
- 1/4 cup anejo tequila
- 1 clove garlic, minced
- 1 serrano chile, diced
- Kosher salt and freshly ground black pepper
For the enchiladas:
- 5 (7-ounce) cans tomatillo sauce
- 1 1/2 cups tomato sauce
- 1 pound pepper Jack cheese, grated
- 3 (15 1/2-ounce) cans black beans
- 1 (7-ounce) can diced chiles
- 2 dozen flour tortillas
- Equipment: 2 (9 by 13-inch) baking pans
Directions
One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak.
Make the enchiladas:
Preheat oven to 350 degrees F.
Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese.
Heat the black beans in another saucepan.
Combine little of the sauce, a bit of the black beans, a smidgen of the cheese, small morsels of the steak, and hints of the diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in the pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles.
Cover the pans with foil and bake for 15 minutes. Serve immediately.
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By Chef #437704
Los Gatos, CA
on December 09, 2012
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These turned out great! The flavor was wonderful and it was helpful that you cooked the meat in the crockpot the night before. I don't like flour tortillas for enchiladas-they turn pasty as far as I'm concerned- so i used corn tortillas that I softened in the oven for a few minutes each before filling with the mixture. There is only 2 of us, so I made three 8X8 pans of enchiladas with 6 in each pan and froze 2 for later use. I will look for tri tip on sale to make again in future. They may even be good with other cuts of beef since you do the meat in the crock pot- most any cut will become tender! Loved it and having again tonight! Enjoy!
By whiskytango_101...
montgomery, TX
on November 25, 2011
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I made this exactly as per the recipe and I've gotta say these are the most terrible Enchiladas I've EVER tasted - I ate one and then a second - just to see if my 1st impression was correct
I then threw into the garbage the remaining 22
The worst Mexican food I've had in all my 73 years was much better than this garbage
By cgalliher87_122...
Duncannon, PA
on October 23, 2011
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Fantastic! The best batch of enchiladas I have ever made. My husband could not stopping eating it. Not that hard to make, but it tastes like you were cooking for hours.
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