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
Charring green tomatoes and jalapeños over direct heat creates the smoky foundation of a proper salsa verde, yet many cooks rush this phase and end up with hard spots and bitter skins. Blistering the vegetables requires medium-high heat and frequent rotation every ten minutes until the skins char completely and the flesh yields to gentle pressure. Peeling charred jalapeños under a small stream of running water removes burnt flecks efficiently while preserving the volatile oils that provide the pepper's distinct heat. Blending the softened produce with fresh garlic, oregano, and concentrated broth yields a smooth sauce that coats the palate rather than pooling into a watery layer at the bottom of the baking dish.
Softening corn tortillas in warm oil before assembly prevents them from tearing along the edges when rolled. Submerging each tortilla in oil heated on low for less than sixty seconds alters the starch structure just enough to make the flatbread pliable. Pulling the tortilla straight from the oil bath through the blended salsa coats both sides evenly without making the dough soggy. Working quickly ensures the tortilla retains enough structural integrity to hold the meat filling without splitting open during the final bake.
Overloading the tortillas guarantees structural failure during rolling and baking. Portioning the meat evenly requires keeping the filling amounts modest so the edges of the tortilla overlap cleanly on the bottom of the dish. Pouring the remaining salsa and cheese over the arranged rolls protects the exposed tortilla tips from drying out in the dry oven heat. Baking at 350 degrees Fahrenheit for ten minutes melts the cheese fully while keeping the interior meat juicy.
Visual cues dictate doneness in baked enchiladas since internal probes cannot measure a rolled assembly accurately. Watch the edges of the top cheese layer for bubbling and a light golden brown color that signals the sauce underneath has heated through entirely. Pull the dish from the oven immediately once the cheese reaches this stage to prevent the meat inside from tightening further.
