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Tender, juicy, marinated steak rolled with Monterrey Jack cheese sauce in a corn tortilla, baked and topped with more cheese sauce and green chile sauce.
- 1 8-10 pound inside skirt steak, cut into 2 equal pieces and 1 smaller piece
- 1/2 cup olive oil
- 1 tbsp salt
- 1 tbsp freshly ground black pepper
- 1/2 tsp freshly ground cumin
- 4 chipotle chilis in adobo sauce
- 1/4 cup adobo sauce
- Juice of 3 limes
- 5 ounces shredded Monterrey Jack cheese
- 4 serrano chiles, minced (you can seed it if you want)
- 1/4 cup malt vinegar
- 24 corn tortillas
- 3 tbsp unsalted butter
- 3 tbsp wheat flour
- Combine oil, lime, chipotles, adobo, salt, pepper, and cumin in your friendly blender. Pour into a gallon size zip-top bag and add steak. Refrigerate for at least 1 hour.
- Heat a charcoal grill, but use a chimney or else you will have a solvent flavored steak. Ditch the grate and place the steak right on the coals and cook 60 seconds per side for medium rare.
- Remove and wrap tightly with aluminum foil. Keep warm.
- Meanwhile, purée the chiles with the vinegar in a blender until smooth. Pour into a large saucepan and bring to a boil over medium high heat until reduced by 1/3. Keep warm over low heat.
- Melt butter in a saucier over medium heat. Cook until bubbling ceases. Add the flour and whisk continuously until it looks like blonde library paste.
- Melt in cheese. Heat to just below a simmer then reduce heat to low and cook until slightly thickened. Set aside.
- Slice steak as thinly as possible across the grain. Place a nice handful into each tortilla and top with some cheese sauce. Roll and place seam side down on a parchment-lined sheet pan. Repeat until all tortillas have been used up. While you're at it, eat any remaining steak.
- Pour remaining cheese sauce evenly over the tortillas and bake at 375° 45 minutes or until browned and bubbly on top. Remove to serving platters.
- Drizzle chile purée over each enchilada and serve warm.