Item Added to Cart
Medium
25 Minutes
30 Minutes
N/A
8 Enchiladas
1 Enchilada
N/A
Medium
25 Minutes
30 Minutes
N/A
8 Enchiladas
1 Enchilada
N/A
Recipe Box
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Ingredients
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3 pounds Organic New York Strip Steak
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¼ cup water
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1 ½ cups beef broth
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3 tablespoons red wine vinegar
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2 tablespoons chili powder
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1 tablespoon ground cumin
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1 can of chopped green chile peppers, 4 ounces
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2 chipotle peppers in adobo sauce, minced
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1 jalapeno, minced
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2 tablespoons all-purpose flour
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1 tablespoon Adobo Seasoning
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2 cups sour cream
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3 cups shredded Monterey Jack cheese, divided
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20 corn tortillas
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1 large onion, chopped
How To
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Generously salt and pepper the steak on all sides.
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In a large saucepan over medium-high heat, add the steak to sear on all sides.
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Remove the steak, place on a plate, and set aside.
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Add onion, and jalapeño pepper and cook for 5 minutes, stirring occasionally.
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Add garlic, and cook for 1 minute, stirring constantly.
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Add flour, green chili, Chili powder, adobo seasoning, and chipotle, and cook for 2 minutes stirring constantly.
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Add broth, vinegar, stir thoroughly, add steak, cover, and bring to a boil.
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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.
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Preheat oven to 375°F.
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Spread 4 tablespoons of sour cream down the center of each tortilla.
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Top with a generous amount of the steak mixture, and roll up and place seam side down in baking dish.
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Repeat for each tortilla, until you are out of filling.
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Top with Enchilada Sauce, then sprinkle with Monterey Jack cheese.
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Place in the middle of the oven, and bake oven for 30 minutes or until cheese is melted and bubbling.
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