Beef Enchiladas with Tomatillo sauce
I am struggling to keep this blog together. You guys, having a blog is effortless! No just kidding, both of those sentences are a little extreme. It’s just that sometimes I hit strides and am cooking a week or two ahead of my posts. Other times like right now, I have a lot going on in my life and I am literally cooking the night before I post the recipe. Sometimes, like last night, I even have a lot going on WHILE I am cooking and when I look at the pictures the next day I think ugh… really? Who had the camera last night? People were literally in and out and in and out of my house last night during the 3 hours I was cooking this! I think I pulled it together and have a pretty decent post today. And hey, the meal was EXCELlENT, so that’s what it’s all about right?
So why enchiladas today? I haven’t had Mexican in awhile, and there is no Mexican place on the island (well one, but let’s not talk about that.) The craving kicked in extra hard when one of the foodie fighters made enchiladas for the recent pine-basil battle and it was out of control when my rival made some chile rellenos yesterday! I HAD to make Mexican! We made enchiladas once a while back, but these were mucho major.
Here is Ella modeling my garam masala shirt. Looks pretty sweet doesn’t it?
First we made the tomatillo sauce. Roast a pound of cleaned and cored tomatillos, one medium onion, and 3 seeded and halved jalapenos with some oil and salt.
Then you blend it up till it has a smooth but slightly chunky consistency. Add some cilantro and raw garlic. Mandi also added a few more things that were leftover from making guacamole.
After tasting, she decided it needed some creaminess to balance the flavors.
Meanwhile, I was building the braising liquid/sauce for the flank steak. One bag, about 8 or so New Mexico dried chiles. They are lightly simmering in half chicken stock, half water for 25 minutes. Then I dumped this, liquid and all, into the blender and blended it up. Be careful blending hot liquids!
Quickly seared off both sides of both flank steaks.
Cooked some onion and jalapeno in the pot for 10 minutes.
Add a clove or two of garlic, then one minute later, add the pepper juice. Yum. After that, I added 2 cloves that I ground up and a pinch of cinnamon. I added a tablespoon of cumin and a few shakes of cayenne. No need for chile powder, that’s what all those dried chiles are for! Stir this around and taste it. Add salt or sweet if needed, but ours was just right! This went into the oven on 325 covered. You can leave it on the stovetop on low if you want also.
Half way through its hour and a half cooking time, we added some diced potatoes.
On to the tortillas. I really think homemade tortillas are what took this meal to another level. Making corn tortillas is super easy! The directions are on the side of the bag of masa harina. We added some diced fresh corn to make them a little cooler.
Here is where the post starts falling apart. Let me take you guys to food blog school for a minute. Aim the camera focus on the action! Not on the stove in the background.
Food blog school class number 2. Use proper lighting so your masa dough dosnt look like a pet rock.
We flatten these things under a plate.
There was all sorts of stuff going on in my kitchen at this point.
The shredded meat goes back into the chile sauce with the potatoes.
I am loving this Lancashire cheese. It is my standard substitute for blanco farmer fresh type cheeses because it is what I can find on the island.
Don’t worry if they break, it will be fine.
Pour that amazing tomatillo sauce over everything.
Little bit of cheese, then broil for 5 minutes. No need for a prolonged bake. Notice what my “little bit of cheese” looks like?
Roast on 450 with salt and oil:
1 pound tomatillos
3 seeded jalapenos
1 medium onion
When you see things starting to brown, put it all in the blender. Blend so it is smooth but still has some texture. When it has cooled a bit, add a handful of cilantro and 1 clove of garlic diced. If you have stuff lying around like we did, feel free to toss in a bit of diced tomato or more jalapeno or sour cream.
2 flank steaks
8-10 dried chiles, seeds and stems removed
About 5 cups of water or chicken stock or a mix of the two
2 onions diced
5 jalapenos seeded and diced
2 cloves of garlic diced
Pinch of clove
Pinch of cinnamon
Tablespoon of cumin
Teaspoon of cayenne
2 potatoes, peeled and diced
Simmer the chiles in the water and/or stock on low for 25 minutes. Blend this liquid in the blender until smooth. Add oil to pot. Sear the flanks on both sides, remove. Add onions and jalapenos to the pot 10 minutes. Add garlic 2 minutes. Add chile juice. Add spices. Add flank. Bake on 325 covered for 45 minutes. (or simmer on low) add potatoes to pot and stir around flanks, put back in the oven for 45 more minutes. Shread beef and return to pot.