August 28, 2010

Southwestern Enchiladas

Prep: 10 mins. - Cook: 12 hours + 30 mins. - Servings: 18-24



2 lbs. tri-tip steak, cut into chunks
1 C.water
1/4 C. tequila
1 clove garlic, minced
1 Serrano Chile, diced
Salt and Pepper to taste
5 (7oz) cans. tomatillo sauce
1-1/2 C. tomato sauce
1 lb. shredded pepper jack cheese
3 (15oz) cans. black beans, rinsed and drained
1 (7oz) can. diced chilies, drained
24 (10-inch) flour tortillas


   Combine steak chunks, water, tequila, minced garlic and diced Serrano Chile in slow cooker. Season with salt and pepper to taste and mix well. Cover and cook on low setting for 12 hours, or until steak is very tender. Remove steak from slow cooker and shred into pieces.

   Preheat oven to 350 F. In a medium saucepan over medium heat, combine tomatillo sauce and tomato sauce, stirring constantly, until heated throughout. Add 1/4 cup of shredded pepper jack cheese. In a separate saucepan over medium heat, cook drained black beans until heated throughout.

   Fill each tortilla with some of the sauce mixture, black beans, shredded steak. Add a few diced Chiles to each and roll to enclose ingredients. Arrange enchiladas in two 9 x 13" baking dishes.
   Sprinkle any remaining cheese and diced Chiles over enchiladas and pour any remaining sauce over enchiladas. Cover pans with aluminum foil and bake in oven for 15 minutes.
Serve immediately.

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