Steak Enchiladas
Tender, juicy, marinated steak rolled with Monterrey Jack cheese sauce in a corn tortilla, baked and topped with more cheese sauce and green chile sauce.
1 ea. (8–10 pounds) inside skirt steak, cut into 2 equal pieces and 1 smaller piece
½ cup olive oil
1 tbsp salt
1 tbsp freshly ground black pepper
½ tsp freshly-ground cumin
4 chipotle chilis in adobo sauce
¼ cup adobo sauce
Juice of 3 limes
5 oz shredded Monterey Jack cheese
4 serrano chiles, minced (you can seed it if you want)
¼ cup malt vinegar
24 corn tortillas
3 tbsp unsalted butter
3 tbsp wheat flour
Combine oil, lime, chipotles, adobo, salt, pepper, and cumin in a blender. Pour into a gallon size zip-top bag and add steak. Refrigerate for at least 1 hour.
1 hour
Heat a charcoal grill, but use a chimney or else you will have a solvent flavored steak. Ditch the grate and place the steak right on the coals and cook 60 seconds per side for medium rare.
60 seconds
Remove and wrap tightly with aluminum foil. Keep warm.
Meanwhile, purée the chiles with the vinegar in a blender until smooth. Pour into a large saucepan and bring to a boil over medium high heat until reduced by ⅓. Keep warm over low heat.
Melt butter in a saucier over medium heat. Cook until bubbling ceases. Add the flour and whisk continuously until it looks like blonde library paste.
Melt in cheese. Heat to just below a simmer then reduce heat to low and cook until slightly thickened. Set aside.
Slice steak as thinly as possible across the grain. Place a nice handful into each tortilla and top with some cheese sauce. Roll and place seam side down on a parchment-lined sheet pan. Repeat until all tortillas have been used up. While you're at it, eat any remaining steak.
Pour remaining cheese sauce evenly over the tortillas and bake at 375°F for 45 minutes or until browned and bubbly on top. Remove to serving platters.
45 minutes
Drizzle the chile purée over each enchilada and serve warm.