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Enchiladas

Carol of Phoenix, Arizona is looking for some authenticity in her enchiladas and is needing some assistance...



Recipe


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 FIXED RECIPE

 

  • 24 Ounces Spanish Tomato Sauce
  • 8 Ounces Spanish Salsa
  • 1/2 Cup Jalapenos Sliced
  • 32 Ounces Tomatillo Salsa 
  • 2 16 Ounce Lean Pieces of Meat 
  • 1 TBS Olive Oil
  • 1 C Yellow Onions
  • 3 TBS Garlic
  • 1 Serrano Pepper 
  • S & P To Taste 
  • 16 OZ Black Beans 
  • Rind of 1 Lime
  • 2 TBS Cilantro 
  • 1/3 Cup Tequila 
  • 8.5 Ounces Dirty Rice (Uncle Bens) 
  • 8 Inch Flour Tortillas 
  • Cheddar Cheese To Taste
  • Scallions To Taste

Procedure: In a sauce pot add together first three ingredients and let simmer.  Cut steak into thin slices and saute with olive oil.  In another saute pan cook onions, garlic, and serrano pepper.  Once cooked, add into steak and use the same pan to heat up black beans.  Add in lime and cilantro to cooked meat and onion mixture.  Cook rice accordingly.  Once everything is cooked, roll rice, beans, and meat into flour tortillas.  In a baking dish lay sauce on the bottom and place rolled tortillas into baking dish and add sauce on top.  Add shredded cheddar and green onions to taste on top and bake on 350 degrees for 20-25 minutes.  Enjoy!

 

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