RCI-BV.003.0026.001
Steak Enchiladas
Tender, juicy, marinated steak rolled with Monterrey Jack cheese sauce in a corn tortilla, baked and
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- -10 pound inside skirt steak1 8 unitcut into 2 equal pieces and 1 smaller piece
- olive oil1/2 cup
- salt1 tbsp
- freshly ground black pepper1 tbsp
- freshly ground cumin1/2 tsp
- chipotle chilis in adobo sauce4 unit
- adobo sauce1/4 cup
- Juice of 3 limes1 unit
- shredded Monterrey Jack cheese5 ounces
- serrano chiles4 unitminced (you can seed it if you want)
- malt vinegar1/4 cup
- corn tortillas24 unit
- unsalted butter3 tbsp
- wheat flour3 tbsp
Method
1
Combine oil, lime, chipotles, adobo, salt, pepper, and cumin in your friendly blender. Pour into a gallon size zip-top bag and add steak. Refrigerate for at least 1 hour.
2
Heat a charcoal grill, but use a chimney or else you will have a solvent flavored steak. Ditch the grate and place the steak right on the coals and cook 60 seconds per side for medium rare.
3
Remove and wrap tightly with aluminum foil. Keep warm.
4
Meanwhile, purée the chiles with the vinegar in a blender until smooth. Pour into a large saucepan and bring to a boil over medium high heat until reduced by 1/3. Keep warm over low heat.
5
Melt butter in a saucier over medium heat. Cook until bubbling ceases. Add the flour and whisk continuously until it looks like blonde library paste.
6
Melt in cheese. Heat to just below a simmer then reduce heat to low and cook until slightly thickened. Set aside.
7
Slice steak as thinly as possible across the grain. Place a nice handful into each tortilla and top with some cheese sauce. Roll and place seam side down on a parchment-lined sheet pan. Repeat until all tortillas have been used up. While you're at it, eat any remaining steak.
8
Pour remaining cheese sauce evenly over the tortillas and bake at 375° 45 minutes or until browned and bubbly on top. Remove to serving platters.
9
Drizzle chile purée over each enchilada and serve warm.