Traditional recipes require simmering steak for hours. Bad convenience versions opt to use hamburger and canned sauce. We stick with the steak but use a few shortcuts to cut the cooking time.
Why This Recipe Works
Traditional beef enchiladas recipes require simmering steak for hours. Unappealing convenience recipes call for hamburger and canned sauce. Sticking to the steak and using a few shortcuts gave us a Beef Enchiladas recipe that cut the cooking time considerably. Instead of using ground chiles and tomatoes, we use store-bought chili powder and canned tomatoes, along with onions, garlic, and spices to make a quick sauce with authentic flavor. Inexpensive blade steaks lent our recipe the soft chew and beefy flavor we were after. Cutting the steaks into small pieces kept our cooking time at just an hour and a half. Authentic beef enchiladas recipes fry the corn tortillas and then dip them in sauce to soften and season them. Instead, we softened the tortillas in the microwave, assembled the enchiladas, topped them with sauce and cheese, and baked them until heated through.
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