Quote: “Not your mother’s enchilada” This recipe was born during the always-popular Cinco de Mayo office celebration. While everyone was busy signing up for chips, dips and salsa, I wanted something different and uniquely authentic, as well as something that could serve as a meal. The result was a dish that not only was the first to go, but it served me personally as a springboard to creative cooking.
| Level: | Intermediate |
| Yield: | 8 to 10 large servings |
Ingredients
- 2 pounds tri-tip steak, cut into large chunks
- 1 cup water
- 1/4 cup anejo tequila
- 1 clove garlic, minced
- 1 serrano chile, diced
- Kosher salt and freshly ground black pepper
- 5 (7-ounce) cans tomatillo sauce
- 1 1/2 cups tomato sauce
- 1 pound pepper Jack cheese, grated
- 3 (15 1/2-ounce) cans black beans
- 1 (7-ounce) can diced chiles
- 2 dozen flour tortillas
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 863 |
| Total Fat | 33 g |
| Saturated Fat | 14 g |
| Carbohydrates | 91 g |
| Dietary Fiber | 15 g |
| Sugar | 10 g |
| Protein | 49 g |
| Cholesterol | 102 mg |
| Sodium | 1551 mg |
Reviews
I would never use flour tortillas for this. New Mexican cooks at Sandia Base Army Hospital prepared Beef Enchiladas almost exactly the same way every week while I was Chief, FS, but always used corn tortillas. Mas Mejor!
These turned out great! The flavor was wonderful and it was helpful that you cooked the meat in the crockpot the night before. I don’t like flour tortillas for enchiladas-they turn pasty as far as I’m concerned- so i used corn tortillas that I softened in the oven for a few minutes each before filling with the mixture. There is only 2 of us, so I made three 8X8 pans of enchiladas with 6 in each pan and froze 2 for later use. I will look for tri tip on sale to make again in future. They may even be good with other cuts of beef since you do the meat in the crock pot- most any cut will become tender! Loved it and having again tonight! Enjoy!
I made this exactly as per the recipe and I’ve gotta say these are the most terrible Enchiladas I’ve EVER tasted – I ate one and then a second – just to see if my 1st impression was correct
I then threw into the garbage the remaining 22
The worst Mexican food I’ve had in all my 73 years was much better than this garbage
Fantastic! The best batch of enchiladas I have ever made. My husband could not stopping eating it. Not that hard to make, but it tastes like you were cooking for hours.
I made this last week and it was out of this world. I am not sure who Zach is but wish he would add more recipes. So much better that enchiladas at your local mexican restaurant (at least here in the south).
I made these for the first time to try something different and I have been absolutely hooked on them. My wife LOVES them, and we love taking them to work the next day for lunch. I have my own personal touches that I use such as Cabo Wabo Tequila and Montreal Steak seasoning for the tri-tip. I love waking up in the morning to the smells from the slow cooker!
This was relatively easy to prepare. It is delicious and filling. I followed the recipe to a T and it was very much enjoyed and will become a “go to” meal around here! My son was eating the leftovers for breakfast this morning!
All you would have to do if you do not have a slow cooker is just cover the meat with water and maybe add an extra garlic to this meat recipe, and a little more seasonings. Well, cook it on top of the stove. Put a lid on it, bring it to a boil, and then simmer, for a couple of hours or until it is very, tender. As you would do a pot roast. Happy Cooking!!!!! Linda.
Made this for a group of friends some time ago and it was a big big hit. I pretty much made it according to the recipe and it is darn near perfection. I have never made a dish that got so many compliments.
I have made this for several different work occasions and everyone has always loved it. Sometimes I pre-wrap everything before I go to work and then put it in a crock pot to keep it warm if a stove is not available. It isn’t quite as good, but it is still the best thing on the table by far. I LOVE these.