Mexican Love Steak
OOOOOOweeeeee! What a discovery!
Mess Factor Of: 6
You might be cleaning for a day or two, though. Worth it!
- Ingredients:
Marinade
1 Tbs Garlic Powder
1 Tbs Cumin
1/2 cup fruit juice (citrus)
1 tsp hot sauce
1 tsp Worcestershire sauce
Enchiladas
1/2 lb beef (cheaper the better)
2/3 cup onion (diced)
2/3 cup cilantro (diced)
1/2 lb Swiss cheese (Jalsberg)
3/4 cup shredded Italian blend cheese
9 flour tortillas
3 Tbs sour cream
Mole Sauce
3 tsp mole sauce (condensed)heaping
1 cup beef broth
1 Tbs sugar
- Cooking Instructions: Mix the marinade ingredients in a large bowl. Dice the beef and add it to the marinade. Let it sit in the refrigerator for an hour.
If you are one of those over-achievers and have already diced up the onion and cilantro and have cut the cheese into strips, go play a computer game for about 45 minutes. If not, use this time wisely. Cut up the onions, cilantro, and the swiss cheese. Cut the swiss cheese into strips (about 1/8” x 1/4” x 2”) (don’t measure this! Just cut the damn cheese into strips.) Drain the diced meat and cook it in a frying pan until it is thoroughly cooked. Small chunks of meat cook faster so use lower heat and stir it frequently to avoid burning or overcooking.
While the meat is cooking, heat the broth and add the mole concentrate. Once the mole is starting thin out from its concentrated form add the sugar. Keep stiring this one! Let this simmer until you have the desired consistancy. I like it to be about the consistancy of wood glue.
OK—Let’s make some delicious enchiladas!
In a any size mixing bowl combine the onions, cilantro, strips O’Swiss and cooked beef. Mix it up! Have fun while mixing. Try to whistle the Mexican National Anthem (If you don’t know it just make it up!)
STIR THE MOLE!
Now add the mixture into a flour tortilla. Repeat until all the mix is gone. You will notice that there is an option here to make this in a boat. Yes, we ran out of tortillas and so we simply piled the mixture into a boat instead. I actually like this alternative better than the enchiladas, but I give you your choice.
STIR THE MOLE!
Roll up the enchiladas and place on an oven safe plate. Two or three enchiladas per plate is good. Cover the enchiladas with the mole sauce and add a gob of shredded cheese. Place the plates in a pre heated oven for 15 minutes or until they are heated through and that gob of cheese on top has become a glorious melted puddle across the top. Serve it up with some sour cream, guacamole, and your favorite Mexican beverage.
Bon Appetit!
This entry was posted on Wednesday, July 29th, 2009 at 1:16 am and is filed under Beef, Home Life. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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