Beef Enchiladas

Beef Enchiladas

3 clovesgarlic(minced)
3 tablespoonschili powder
2 teaspoonsground cumin
2 teaspoonsground coriander
1 teaspoongranulated sugar
1 teaspoonsalt
1 ¼ poundsboneless chuck steaks(trimmed of fat)
1 tablespoonvegetable oil
2 yellow onions(finely chopped)

  • In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt.
  • Heat the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the meat with salt and cook until browned on both sides, about 6 to 8 minutes. Remove the meat to a plate.
  • Reduce the heat to medium, add the onions to the pot and cook until golden brown, about 5 minutes. Stir in the garlic mixture and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot, cover, reduce the heat to low, and simmer until the meat is tender and can be broken apart easily, about 1½ hours.

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