Steak Enchiladas
I am not the best speller so bear with me. My boyfriend and I tried this out the other day; it was so good.
I am not the best speller so bear with me. My boyfriend and I tried this out the other day; it was so good.
- Carbohydrate 263.747325 g
- Cholesterol 0 mg
- Fat 16.57345 g
- Fiber 37.7127511167526 g
- Protein 33.748775 g
- Saturated Fat 2.644845 g
- Serving Size 1 1 Serving (647g)
- Sodium 261.905 mg
- Sugar 226.034573883247 g
- Trans Fat 1.694215 g
- Calories 1285 calories
Step-by-step
- Grill the green tomatos and jalapenos on the stove move them around every 10 mins till soften
- once done peal of the skin of the jalapenos
- put in blender with the smallest amount of water
- Add garcli clove,oragano,salt black pepper , cut a peice of onion like half of a half chicken broth ( i recommend u use the one that come compressed in a little squre u can find at any mexican store ,walmart, garden fresh , ect ) blend it so its not chunky
- cook your taco meat and and seasoning if u want
- On another pan pour oil and have the heat on low and put tortillas in it
- Flip them , keep them in for about a min or less let them slightly cook so u can be able to fold them
- pour salsa in a bowl
- Dip tortillas in bowl and take out quickly
- put them in a oven safty bowl
- put in taco meat in each tortilla and chesse ( how ever much u dessrier) and roll them up
- Pour the rest of the salsa on top and as much chesse u want
When operating on a strict stovetop and oven equipment setup, managing moisture content becomes the primary engineering challenge for rolled dishes. Fresh green tomatoes, botanically tomatillos, contain high water volumes that must be driven off through dry heat charring to prevent a watery sauce. Charring the skins over an open flame collapses the internal pectin cells and caramelizes natural sugars, generating a savory depth that raw canned alternatives cannot replicate. Turning the tomatillos and jalapeños every ten minutes ensures even heat transfer without scorching the delicate outer flesh. Once charred, peeling the blackened jalapeno skins removes bitter compounds while retaining the capsaicin oils responsible for the heat profile.
Passing the softened aromatics through a high-speed blender liquefies the fibrous plant matter completely, establishing a smooth emulsion when combined with chicken bouillon and dried oregano. Meanwhile, flash-frying corn tortillas in oil for under a minute coats the starch molecules in a lipid barrier. This crucial step gelatinizes the surface starches just enough to make the flatbread pliable, stopping the liquid salsa from dissolving the masa during assembly. Without this brief oil bath, untreated corn tortillas crack along the fold lines under pressure from the filling.
Swapping fresh tomatillos for canned green varieties alters the acidity and moisture levels significantly, requiring a reduction in added water during blending. Baking the assembled rolls at 350 degrees Fahrenheit for ten minutes melts the dairy proteins without drying out the interior steak taco meat.
