It’s RAINING! With thunder, lightning and soaking rain. It’s been so long, I’ve forgotten what it was like. With temperatures in the 70’s yesterday and today, there’s a Winter Weather Advisory that includes a Tornado Watch. In January.
A tentative trip is being planned to Texas, Weather Permitting. With a work conference on the calendar, we thought it might be a good time to take the RS2ndH, and combine business with pleasure. Of course, that was early in the month when all was quiet, and weather had not yet arrived. With spring happening in January though, I’m not so sure. Always mindful of the weather, we’re much closer to it when traveling in our Airstream. When the wind blows, it’s raining, snowing or all three, I’m always looking for the nearest storm shelter. Even though there’s freedom in traveling with your own little home, it can also be nerve rattling at times. Whether this is one of those times, remains to be seen! I’ll sleep on it, with dreams of Migas, Puffy Tacos, and Tex-Mex, swimming around my head. Until that time, I may have to make my own. This recipe for enchiladas is one of the best I’ve ever tasted. I completely understand why it was a $10,000 winner, and highly recommend it.
3 lbs. boneless beef chuck-eye roast, trimmed and cut into 1-1/2 inch cubes
Salt and pepper
2 T. vegetable or light olive oil
2 onions, minced
3 T. chili powder
2 t. ground cumin
2 t. ground coriander
1/4 t. cayenne pepper
4 garlic cloves, minced
2 (15-ounce) cans tomato sauce
1/4 cup red wine
2 cups shredded cheddar cheese
12 (6-inch) corn tortillas
Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 1 T. oil in a large Dutch oven over medium-high heat until just smoking. Cook half the beef, turning occasionally, until well browned all over; about 8 minutes. Transfer to large bowl. Repeat with remaining oil and beef.
Pour off all but 1 T. fat from the pot. Add onions and 1/2 t. salt, and cook over medium heat until softened; about 8 minutes. Stir in chili powder, cumin, coriander, cayenne, and 1/4 t. pepper; cook until spices darken, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce, wine and bring to a boil.
Add browned beef, along with any accumulated juices, to the pot. Transfer pot to oven and cook, covered, until meat is fork-tender; 2 to 2-1/2 hours. Transfer beef to large bowl. Strain sauce through fine-mesh strainer, discarding solids, and set aside. (There should be about 2 cups sauce.)
Increase oven temperature to 375 degrees. Spread 3/4 cup sauce over the bottom of a 9×13 inch baking dish; set aside. When beef is cool enough to handle, shred into bite-sized pieces. Add 1 cup cheese and additional 1/4 cup sauce; toss to combine.
Spray or brush tortillas on both sides with cooking spray or oil, and arrange on rimmed baking sheet. Bake until they are warm and pliable, about 1 minute. Arrange warm tortillas on work surface. Place 1/3 cup beef mixture in center of each tortilla. Roll tightly and arrange, seam-side down, in prepared baking dish.
Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Cover with foil and bake until cheese is melted and enchiladas are heated through, 20 to 25 minutes. Serve.