16 Mexican Steak Enchiladas Recipe Experience Flavor Like Never Before!
Published on: Mar 23, 2024
Mexican cuisine is known for its bold and flavorful dishes, and one of the most beloved and versatile ingredients in this cuisine is steak. While there are many delicious ways to prepare steak, one dish that stands out is the Mexican steak enchiladas. This dish is a perfect combination of tender and juicy steak, soft tortillas, and a rich and spicy sauce. In this article, we will share a professional and well-organized recipe for Mexican steak enchiladas that will have your taste buds dancing with delight.
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Ingredients for Mexican Steak Enchiladas
For the steak:
1 lb of flank steak, thinly sliced
1 tsp of cumin
1 tsp of chili powder
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of salt
1 tsp of black pepper
2 tbsp of vegetable oil
For the enchilada sauce:
2 tbsp of vegetable oil
1 onion, diced
2 cloves of garlic, minced
1 tbsp of tomato paste
1 can of diced tomatoes
1 cup of chicken or beef broth
1 tsp of cumin
1 tsp of chili powder
1 tsp of oregano
Salt and pepper to taste
For assembly:
8-10 corn or flour tortillas
1 cup of shredded cheese (Mexican blend or cheddar)
Cilantro, chopped for garnish
Green onions, chopped for garnish
Instructions
1. Prepare the steak
In a bowl, mix the cumin, chili powder, garlic powder, onion powder, salt, and pepper. Rub the seasoning mixture on both sides of the steak. Heat the vegetable oil in a skillet over medium-high heat. Once the oil is hot, add the steak and cook for 3-4 minutes on each side, or until it reaches your desired level of doneness. Remove the steak from the skillet and let it rest for 5 minutes before slicing it into thin strips.
2. Make the enchilada sauce
In the same skillet used to cook the steak, heat the remaining vegetable oil over medium heat. Add the diced onions and cook until they become translucent. Add the minced garlic and cook for an additional minute. Stir in the tomato paste and cook for 1-2 minutes. Pour in the diced tomatoes and chicken or beef broth, and add the cumin, chili powder, oregano, salt, and pepper. Let the mixture simmer for 10-15 minutes, stirring occasionally, until it thickens.
3. Assemble the enchiladas
Preheat your oven to 375°F (190°C). Spread a thin layer of the enchilada sauce on the bottom of a 9x13 inch baking dish. Take a tortilla and spoon a small amount of the sauce onto it. Add some slices of the cooked steak and a sprinkle of shredded cheese. Roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas and filling. Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining shredded cheese.
4. Bake and serve
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Let the enchiladas cool for a few minutes before serving. Garnish with chopped cilantro and green onions, if desired.
These Mexican steak enchiladas are the perfect combination of tender and juicy steak, spicy and flavorful sauce, and gooey melted cheese. They are sure to become a favorite in your household and will impress any guests you serve them to. Enjoy!
