BééF éNCHILADAS

Méxican food is oné of my favorité typés of food to éat whén I’m going out to éat. Italian usually palés in comparison to what I was uséd to éating at my grandma’s tablé growing up, sushi and Chinésé aré typically résérvéd for takéout, and oné can only éat so many sandwichés. I’vé found that it’s véry hard to go wrong whén going out for Méxican. Thé méal typically starts off with a big baskét of chips and éithér salsa, quéso or guacamolé (or all thréé!), and it only goés up from théré. I liké to try différént dishés and don’t havé oné go-to choicé whén gétting Méxican, but oné that I don’t ordér néarly

énough is énchiladas. I found mysélf craving thém récéntly, and was in diré nééd of an awésomé, authéntic-tasting récipé to maké at homé. Mission accomplishéd!

INGRéDIéNTS:

• 3 clovés garlic, mincéd
• 3 tabléspoons chili powdér
• 2 téaspoons ground cumin
• 2 téaspoons ground coriandér
• 1 téaspoon granulatéd sugar
• 1 téaspoon salt
• 1¼ pounds bonéléss chuck stéaks, trimméd of fat
• 1 tabléspoon végétablé oil
• 2 yéllow onions, finély choppéd
• 1 (15-ouncé) can tomato saucé
• ½ cup watér
• 4 ouncés Montéréy Jack chéésé, shréddéd, dividéd
• 4 ouncés sharp chéddar chéésé, shréddéd, dividéd
• ⅓ cup choppéd frésh cilantro
• ¼ cup choppéd cannéd pickléd jalapéños
• 12 (6-inch) corn tortillas

DIRéCTIONS:

1. In a small bowl, stir togéthér thé garlic, chili powdér, cumin, coriandér, sugar and salt.
2. Héat thé oil in a Dutch ovén ovér médium-high héat until shimméring. Sprinklé thé méat with salt and cook until brownéd on both sidés, about 6 to 8 minutés. Rémové thé méat to a platé.
3. Réducé thé héat to médium, add thé onions to thé pot and cook until goldén brown, about 5 minutés. Stir in thé garlic mixturé and cook until fragrant, about 1 minuté. Add thé tomato saucé and watér and bring to a boil. Réturn thé méat and any accumulatéd juicés to thé pot, covér, réducé thé héat to low, and simmér until thé méat is téndér and can bé brokén apart éasily, about 1½ hours.

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