I think I have shared this story with you before, however, this recipe begs for it to be repeated. So, if you have heard it before please let the new folks read it for the first time. Dateline: 1998 Cindy (my wife) and I moved to Las Vegas, NV for a job, we didn’t have very much money, but we had this new channel on our television called the Food TV Network.
Emeril would Bam! our television and teach recipes and flavor combinations, and we would try them. This is one of those recipes that we tried, worked on, improved and made it our own.
This recipe is flavorful, and it mimics a favorite Mexican establishment we loved to go to in Las Vegas, called Macayo’s Mexican Kitchen.
- 2 1/2 pounds flank steak (cooked)
- vegetable oil
- 1/2 cup cilantro (chopped)
- 1/2 cup onion (finely chopped)
- 16 corn tortillas
- 1/2 cup oil (for frying tortillas)
- 1 cup pepper jack cheese (shredded + 1 cup)
- 1 cup cheddar cheese (shredded)
- Salt and Black Pepper
- Cilantro Cream Sauce
- Preheat your oven to 350 degrees F.
- Cut your cooked flank steak in to a fine dice. Saute the chopped flank steak in a tablespoon of oil for 1 to 2 minutes, or until heated through. Add the cilantro, onion and cook for 5 minutes. Remove from heat.
- In a separate mixing bowl combine the 1 cup pepper jack cheese and the 1 cup of cheddar cheese and mix well. Add the cheese to the steak mixture. Stir well, reserve and cover.
- In another sauté pan, heat oil over medium heat. Fry your tortillas one at a time, just until soft. This should take about 10 seconds. Pat the tortillas dry on paper towels. Portion out your beef mixture evenly among the 16 tortillas and roll up. Place the enchiladas on a baking sheet or in a rectangular casserole dish.
- Cover enchiladas with cilantro cream sauce and top with the remaining cheese. Bake for about 10 minutes, or until he cheese is melted and the sauce is bubbling.
- 4 Bunches cilantro
- 1 jalapeño (roasted and deseeded)
- 1 cup heavy cream
- 1 tablespoon cumin
- Salt and Pepper
- Blanch the cilantro in boiling water for about 30 seconds.
- Place cilantro in a blender with the jalapeño and three or four tablespoons water from the blanching liquid, and puree.
- In a sauce pan, reduce your heavy cream by half. Stir in the cilantro-jalepeno puree and the cumin. Adjust the seasoning with salt and pepper.