Prep 30 mins
Cook 15 mins
This requires some planning ahead since the meat needs to marinate overnight which is NOT included in prep time.
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
- 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.
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.
These are clearly not MY mother's enchiladas, as she is not a big fan of Mexican food; however, my children may not be able to call them by this name, since I will make them again. I liked the tender, shredded beef instead of hamburger and the tanginess of the sauce. I made a bit more than half the recipe and it made a very full 9x13 pan of enchiladas. Served it with Creamy Rice Casserole. Thanks for sharing!
This is a fabulous dish. I made as directed except used a chuck roast. The next day my DH is still raving about the sauce. Thanks, Heidi in Seattle! Made for Newest Zaar Tag.