Steak And Enchiladas Recipe

Marinate and season

Pat steak dry with paper towels. In a small bowl combine 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp ground cumin, 2 tbsp olive oil and 1 tbsp fresh lime juice. Rub mixture evenly over both sides of the steak. Let rest at room temperature for 20–30 minutes or refrigerate up to 2 hours (bring to room temp before cooking).

Cook steak

Heat a large skillet or cast-iron pan over high heat until very hot. Add a thin film of oil if pan is not well seasoned. Sear steak 3–5 minutes per side (depending on thickness) for medium-rare to medium, until a dark crust forms and internal temp reaches 130–140°F (54–60°C) for medium-rare to medium. For thinner cuts, 2–4 minutes per side may be enough.

Rest and slice

Transfer steak to a cutting board and tent with foil. Let rest 8–10 minutes to allow juices to redistribute. Slice thinly against the grain into strips, then chop into bite-sized pieces. Measure out 1 cup for filling; reserve remaining steak for another use or extra filling. Sprinkle chopped cilantro over sliced steak if using and set aside.

In a medium saucepan over medium heat, add 2 tbsp vegetable oil. Once hot, whisk in 2 tbsp flour and cook 1–2 minutes, whisking constantly, until the mixture is lightly golden and smells nutty (this is the roux).

Reduce heat to medium-low and whisk in 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp salt and 1/4 tsp black pepper. Cook 30 seconds to bloom the spices.

Whisk in 2 tbsp tomato paste until combined, then slowly add 2 cups beef or chicken broth, whisking constantly to avoid lumps. Bring to a simmer, reduce heat and simmer gently 8–10 minutes until slightly thickened. Taste and adjust seasoning (add a pinch more salt or a little sugar if sauce tastes too bitter). Keep warm.

In a skillet, heat 2 tbsp vegetable oil over medium heat. Add the finely chopped onion and sauté 4–5 minutes until soft and translucent.

Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to burn.

Add the thinly sliced/ chopped cooked steak (about 1 cup) to the skillet. Season with 1/2 tsp salt and 1/4 tsp black pepper. Heat through 1–2 minutes, stirring to combine with onions and garlic.

Remove from heat and stir in 1 cup shredded Monterey Jack (or preferred melting cheese) so the filling is slightly melty but not greasy. If using queso fresco, fold it in now.

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or similar.

Warm and soften tortillas

To make tortillas pliable and prevent cracking, warm them briefly. Heat a small skillet over medium-high heat and lightly fry each corn tortilla in 1 teaspoon of oil for about 10–15 seconds per side, or wrap a stack in a damp towel and microwave 30–45 seconds. Keep warm under a towel.

Fill tortillas

Drop about 2–3 tablespoons of enchilada sauce into the bottom of the baking dish and spread thinly to prevent sticking. Working with one tortilla at a time, place about 2–3 tablespoons of the steak filling down the center of the warmed tortilla, sprinkle a little extra shredded cheese (about 1 tablespoon) over the filling, then roll tightly and place seam-side down in the prepared dish. Repeat with remaining tortillas (should make about 8–10 enchiladas depending on tortilla size and filling).

Pour remaining enchilada sauce evenly over the rolled enchiladas, making sure to coat the tops and fill any gaps. Sprinkle the remaining shredded cheese evenly over the sauced enchiladas.

Bake uncovered in preheated oven 15–18 minutes, until sauce is bubbling and cheese is melted and lightly golden.

Remove from oven and let rest 5 minutes. Top with sour cream or crema (drizzled or dolloped), sliced green onions, chopped cilantro and lime wedges on the side. Serve hot.