6 Oz Grilled Ribeye Steak And Blue Corn Enchiladas Recipe

Marinate ribeyes

Pat steaks dry. In a bowl combine 3 tbs olive oil, 2 tsp minced garlic, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin and 1 tbsp lime juice. Rub marinade over both sides of the 6 oz ribeye steaks and let rest 20–30 minutes at room temperature (or refrigerate up to 2 hours).

Grill the steaks

Preheat grill or grill pan to medium-high (about 425°F / 220°C). Brush grates with oil. Grill steaks 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C) or longer to desired doneness. Remove from grill and tent loosely with foil; rest 5–7 minutes before slicing thinly against the grain into strips for filling/enchilada topping.

Prepare sauce while steaks rest. Heat 1 tbs vegetable oil in a medium skillet over medium heat. Add 1/2 cup finely chopped onion and sauté 3–4 minutes until translucent. Add 1 tsp minced garlic and sauté 30 seconds until fragrant.

Pour in 2 cups New Mexico chile sauce (red or green) and 1 cup chicken stock. Stir to combine and bring to a gentle simmer. Season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer uncovered 6–8 minutes to meld flavors and slightly reduce. Keep warm on low.

In a separate skillet heat 1 tbs olive oil over medium heat. Add 1/2 cup diced yellow onion and cook 3 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds.

Add 2 cups diced zucchini, 3/4 cup corn kernels and 1/2 cup diced poblano. Sauté 4–6 minutes until zucchini is tender-crisp and corn is warmed. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and set aside. The calabacitas will be used to fill the tortillas along with some sliced steak and cheese.

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with 1 tsp butter or oil.

Warm tortillas briefly to make them pliable: heat a small skillet over medium, brush each side lightly with a few drops of cooking oil and warm 10–15 seconds per side, or wrap in a damp towel and microwave 30 seconds. Keep tortillas covered so they remain pliable.

Assemble enchiladas: spoon about 2–3 tablespoons of calabacitas into each warmed blue corn tortilla, add 2–3 thin slices of the rested grilled ribeye (about 1–1.5 oz worth) and sprinkle about 2 tablespoons shredded mozzarella. Roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas (should make 8 enchiladas).

Pour the warm New Mexico chile sauce evenly over the enchiladas, using about 1.5 to 2 cups of sauce to coat. Sprinkle remaining mozzarella (reserve a few tablespoons for garnish) over the top.

Bake in preheated oven 12–15 minutes until cheese is melted and sauce is bubbling. If desired, broil 1–2 minutes to lightly brown the cheese—watch closely to avoid burning.

Remove enchiladas from oven and let rest 2 minutes. Spoon additional sliced grilled ribeye over the enchiladas (reserve a small amount of meat to place on top or serve on the side).

Top with dollops of guacamole and sour cream, sprinkle chopped cilantro and optional pickled onions. Serve with lime wedges on the side so diners can squeeze fresh lime over steak and enchiladas.

Serve hot. Leftovers: store sauce and enchiladas separately in airtight containers in the refrigerator up to 3 days.