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.
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
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.