Red Meat Chili Enchiladas

Name: Red Meat Chili Enchiladas
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 12
Cuisine: Mexican
Ingredients: 227 grams ancho chiles; 946 milliliters chicken stock; 227 grams gaujillo chiles; 118 milliliters chopped cilantro leaves; 1 Tbsp coriander seeds; 12 6-inchs (6-inch) corn tortillas; 237 milliliters crumbled Cotija cheese; 1 Tbsp cumin seeds; 907 grams flank steak; 8 cloves garlic, peeled; 283 grams Jack cheese, shredded; 237 milliliters Mexican crema; 1 Tbsp mustard seeds; 59 milliliters extra-virgin olive oil; 4 Roma tomatoes, quartered; 8 tomatillos, peeled and washed; 118 milliliters vegetable oil; 473 milliliters hot water, to soak chiles; 237 milliliters finely chopped white onion; 3 white onions, quartered

You can never have too many Mexican recipes, so give Red Meat Chili Enchiladas a try. This recipe serves 12. One serving contains 570 calories, 32g of protein, and 34g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. It is perfect for The Super Bowl. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes. Head to the store and pick up onion, water, mexican crema, and a few other things to make it today. It is a good option if you're following a gluten free diet.

Instructions

Watch how to make this recipe.

In a small skillet heat the oil over moderate heat until hot, but not smoking. Using tongs, dip the corn tortillas, 1 at a time, into the oil for 5 seconds to soften.

Ingredients you will need

Corn Tortilla

Dip

Cooking Oil

Equipment you will use

Frying Pan

Tongs

Remove the tortillas from the oil, letting the excess oil drip off.

Ingredients you will need

Tortilla

Cooking Oil

Put them on a paper-towel lined sheet tray to absorb the oil as they cool. Once they are cool enough to handle, take 1 tortilla at a time and build the enchiladas.

Ingredients you will need

Tortilla

Cooking Oil

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Put a mound of the shredded meat (about 1/4 cup), a tablespoon of Jack cheese, a tablespoon of onions, and a pinch of chopped cilantro on each tortilla and roll up to enclose.

Ingredients you will need

Monterey Jack Cheese

Cilantro

Tortilla

Onion

Meat

Roll

In a shallow 3-quart baking dish, coat the bottom with 1 cup of the chili sauce. Arrange the tortillas, seam side down, in a single layer in the dish.

Ingredients you will need

Chili Sauce

Tortilla

Equipment you will use

Baking Pan

Pour the remaining cup of sauce over the enchiladas and cover them with the remaining Jack cheese.

Ingredients you will need

Monterey Jack Cheese

Sauce

Bake the enchiladas until the cheese is melted and bubbly, about 15 to 20 minutes.

Ingredients you will need

Cheese

Equipment you will use

Oven

Sprinkle the enchiladas with the remaining cilantro and serve with the Mexican crema and Cotija cheese.

Ingredients you will need

Cotija Cheese

Mexican Crema

Cilantro

On a sheet tray or baking pan, arrange the onion, tomatillos, tomatoes and garlic and drizzle with olive oil.

Ingredients you will need

Tomatillos

Olive Oil

Tomato

Garlic

Onion

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Baking Pan

Place under a broiler and char the vegetables, about 5 to 7 minutes. Keep an eye on them; you want them charred but not burned.

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Vegetable

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Broiler

In a dry heavy bottomed skillet dry toast the chiles until soft and fragrant.

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Chili Pepper

Toast

Equipment you will use

Frying Pan

Remove the chiles from the pan, discard the stem and seeds and plunge them into a bowl of hot water to soften.

Ingredients you will need

Chili Pepper

Seeds

Water

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Bowl

Frying Pan

Add the soaked chiles, roasted vegetables and the chicken stock to a blender. Blend the mixture until very smooth. If the mixture is too thick you can always thin it with a little of the chili soaking water. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Chicken Stock

Vegetable

Chili Pepper

Water

Equipment you will use

Blender

In the same skillet you toasted the chiles, toast the spices until fragrant, 2 to 3 minutes, and then grind them in a spice grinder.

Ingredients you will need

Chili Pepper

Spices

Toast

Equipment you will use

Frying Pan

In a bowl, mix the ground spices with the 1/4 cup extra-virgin olive oil to form a paste. Rub this paste all over the flank steak and allow it to marinate for 30 minutes. After 30 minutes, season the steak with salt and pepper, to taste.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Flank Steak

Spices

Steak

Dry Seasoning Rub

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Bowl

Preheat the oven to 350 degrees F.

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Oven

Preheat a grill or a grill pan on medium-high. Grill the flank steak, for 3 minutes on each side, to char the steak.

Ingredients you will need

Flank Steak

Steak

Equipment you will use

Grill Pan

Grill

Put the steak in a roasting pan, pour the chili sauce over the steak, and cover the pan with foil.

Ingredients you will need

Chili Sauce

Steak

Equipment you will use

Roasting Pan

Aluminum Foil

Put the pan in the oven and roast for 1 hour.

Equipment you will use

Oven

Frying Pan

Remove the steak from the pan, shred the meat and reserve the sauce.

Ingredients you will need

Sauce

Steak

Meat

Equipment you will use

Frying Pan

Equipment

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Cava Mestres Reserva Brut 1312. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 19 dollars per bottle.

Cava Mestres Reserva Brut 1312

Pale Straw yellow in color with visible green highlights and fine, elegant bubbles. A clear reflection of the vintage: delicate finesse with intense aromas of white fruit, flowers and fresh cut herbs. On the palate it is fresh, revealing a great balance of sweetness and acidity. Pleasant and easy to drink.