Beef Enchiladas

Beef Enchiladas

Mexican food is one of my favorite types of food to eat when I’m going out to eat. Italian usually pales in comparison to what I was used to eating at my grandma’s table growing up, sushi and Chinese are typically reserved for takeout, and one can only eat so many sandwiches. I’ve found that it’s very hard to go wrong when going out for Mexican. The meal typically starts off with a big basket of chips and either salsa, queso or guacamole (or all three!), and it only goes up from there. I like to try different dishes and don’t have one go-to choice when getting Mexican, but one that I don’t order nearly enough is enchiladas. I found myself craving them recently, and was in dire need of an awesome, authentic-tasting recipe to make at home. Mission accomplished!

Ingredients

  • 3 cloves garlic, minced
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1¼ pounds boneless chuck steaks, trimmed of fat
  • 1 tablespoon vegetable oil
  • 2 yellow onions, finely chopped
  • 1 (15-ounce) can tomato sauce
  • ½ cup water
  • 4 ounces Monterey Jack cheese, shredded, divided
  • 4 ounces sharp cheddar cheese, shredded, divided
  • ⅓ cup chopped fresh cilantro
  • ¼ cup chopped canned pickled jalapeños
  • 12 (6-inch) corn tortillas
Read the whole recipe on Brown Eyed Baker