Preparation time  : 30 mins |  Cooking time:   2h | Total duration  : 2h30 | Yield:   4 TO 6 SERVINGS

These are the best beef enchiladas I have ever tasted! Cheesy, sassy with a slight kick.

Ingredients

1 tablespoon vegetable oil

1¼ lb (566.99 grams) boneless blade steaks, defatted

3 garlic cloves, minced

3 tablespoons chilli powder

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon granulated sugar

⅓ c. (5.33 grams) chopped fresh cilantro

2 yellow onions, finely chopped

15 oz. (425.24 grams) tomato sauce

4 oz. (113.4 grams) Monterey Jack cheese, shredded, divided

½ tsp. (125ml) water

4 oz. (113.4 grams) sharp cheddar cheese, shredded, divided

¼ tsp. (39.25 grams) chopped canned pickled jalapeños

12 corn tortillas of 6 po

1 teaspoon of salt

How to Make the Best Authentic Beef Enchiladas

Step 1: Place the garlic, chili powder, cumin, cilantro, sugar and salt in a small bowl. Mix well and set aside.

Step 2: In a Dutch oven, heat the oil over medium-high heat. Meanwhile, salt the meat. Once the oil shimmers, add the meat to the pan and cook on both sides for about 6-8 minutes. On a plate, transfer the meat and set aside.

Step 3: Adjust the heat to medium and add the onions to the now empty pan. Cook the onions for about 5 minutes or until golden. Then add the garlic mixture, stir and continue to cook for another minute until aromatic. Pour the tomato sauce and water. Bring everything to a boil and return the meat to the pan with the accumulated juices. Put the lid on and set the heat to low. Let simmer for about 1 hour 30 minutes until the meat is tender.

Step 4: Prepare the oven. Preheat it to 350 degrees F.

Step 5: In a medium bowl, strain the beef mixture. In another medium bowl, transfer the meat and any other solids. Then, break the beef into small pieces. Add half of the grated cheeses, cilantro and jalapenos. Mix well until everything is combined.

Step 6: In the bottom of a 9 x 13 inch baking dish, spread 3/4 cup sauce. Following package directions, microwave tortillas. In the middle of each tortilla, spread about 1/3 cup beef mixture. Roll the tortillas tightly and place them in the baking dish, seam side down. Over the enchiladas, evenly pour the remaining sauce covering the ends. On top, sprinkle the rest of the cheese.

Step 7: Using aluminum foil, tempt the baking dish and place it in the preheated oven. Bake the enchiladas for about 25 minutes. Uncover and bake for another 5 to 10 minutes or until the cheese is lightly browned.

Step 8: Serve immediately. If you have leftovers, store them in an airtight container and store in the refrigerator for up to 3 days.

Note:

Toss everything together up to step 5 and store the filling and sauce in separate containers. Store in the refrigerator for up to 2 days. When ready to cook, assemble, cover and cook, increasing the time by 5 minutes.

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