Recipes / Category: Entrées

Shredded Steak Enchiladas

  • 3 pounds Organic New York Strip Steak
  • ¼ cup water
  • 1 ½ cups beef broth
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 large onion, chopped
  • 1 can of chopped green chile peppers, 4 ounces
  • 2 chipotle peppers in adobo sauce, minced
  • 1 jalapeno, minced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Adobo Seasoning
  • 2 cups sour cream
  • 3 cups shredded Monterey Jack cheese, divided
  • 20 corn tortillas
How To
  1. Generously salt and pepper the steak on all sides.
  2. In a large saucepan over medium-high heat, add the steak to sear on all sides.
  3. Remove the steak, place on a plate, and set aside.
  4. Add onion, and jalapeno pepper and cook for 5 minutes, stirring occasionally.
  5. Add garlic, and cook for 1 minute, stirring constantly.
  6. Add flour, green chili, Chili powder, adobo seasoning, and chipotle, and cook for 2 minutes stirring constantly.
  7. Add broth, vinegar, stir thoroughly, add steak, cover, and bring to a boil.
  8. Once boiling, reduce heat to low, and simmer for 2 hours or until beef falls apart. Remove from heat, shred the beef and leave it in the saucepan with all the juices and cool to room temperature.
  9. Preheat oven to 375°F.
  10. Spread 4 tablespoons of sour cream down the center of each tortilla.
  11. Top with a generous amount of the steak mixture, and roll up and place seam side down in baking dish.
  12. Repeat for each tortilla, until you are out of filling.
  13. Top with Enchilada Sauce, then sprinkle with Monterey Jack cheese.
  14. Place in the middle of the oven, and bake oven for 30 minutes or until cheese is melted and bubbling.