Recipe by invictus
This requires some planning ahead since the meat needs to marinate overnight which is NOT included in prep time.
Top Review by Daisy D Petals
So, so good! I added 1/3 cup of chipotle flavor Tabasco to the tomato/tomatillo sauce mixture because we love chipotle and it was a great addition. To save a step I also mixed the diced chilies in with the black beans. The shredded beef was excellent and a snap to make. Mine cooked for 14 hours on low. Thanks for a fantastic recipe. I'll definitely make this again.
For the steak
- 2 lbs tri-tip steak, cut into large chunks
- 1 cup water
- 1⁄4 cup anejo tequila
- 1 garlic clove, minced
- 1 serrano chili, diced
- kosher salt & freshly ground black pepper
For the enchiladas
- 5 (7 ounce) cans green tomatillo sauce
- 1 1⁄2 cups tomato sauce
- 1 lb monterey jack pepper cheese, grated
- 3 (15 1/2 ounce) cans black beans
- 1 (7 ounce) candiced chilies
- 2 dozen flour tortillas
Directions See How It's Made
- One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak.
- Make the enchiladas:.
- Preheat oven to 350 degrees F.
- Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese.
- Heat the black beans in another saucepan.
- Combine little of the sauce, a bit of the black beans, a smidgen of the cheese, small morsels of the steak, and hints of the diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in the pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles.
- Cover the pans with foil and bake for 15 minutes. Serve immediately.