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.
Wonderfully cheesy, saucy, and mildly spicy beef enchiladas.servings
4 to 6 servings
prep time : 30 min
cook time : 2 hr
total time : 2 hr 30 min
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)
- 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
INSTRUCTIONS
Get the full Instructions @www.browneyedbaker.com
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