Steak Enchiladas

Steak enchilada ingredients:

• 3/4 pound flank steak
• salt
• black pepper
• 1/2 teaspoon powdered cumin
• Olive oil
• 12 corn tortillas (I used Mission brand super soft)
• 3 cups Mexican 3-cheese blend (cheddar, jack, mozzarella), divided
• 1 cup organic corn
• Use 1/2 cup of very coarsely chopped fresh coriander leaves, divided and used.
• 1/2 cup crumbled cotija cheese
• 1 tablespoon pepitas (pumpkin seeds), for garnish (optional)
  

Ingredients for chipotle enchilada sauce:

• Olive oil
• 1 onion (chopped)
• 2 cloves of garlic squeezed in a garlic press
• 3 heaped tablespoons tomato paste
• 3 cans (14.5 oz) organic, flame-grilled tomatoes with diced green chile
• 1-2 whole chipotle peppers (depending on your spiciness preference)
• 1 tablespoon adobo sauce (chipotle sauce)
• 1 tablespoon brown sugar
• 1 1/2 teaspoons salt (or to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon powdered cumin
• 1/4 teaspoon smoked paprika powder
• 1/4 cup fresh coriander leaves
  

Steak Enchiladas

Preparation:

First, gather all the ingredients for the steak enchiladas and prepare them according to the ingredients list above and have them ready to use.
Place the steak in a medium bowl and add a few pinches of salt and pepper, some ground cumin, and a little olive oil. Rub the steak with the spices and let it marinate for at least 20 minutes while you prepare the enchilada sauce.
Gather all the ingredients for the Chipotle Enchilada Sauce and prepare them according to the ingredient list above and have them ready to use.
To make the sauce, heat a nonstick saucepan over medium heat and add 2 tablespoons of oil. When the heat goes through, add the chopped onions and fry for about 2-3 minutes. Next, add the garlic and when it becomes fragrant, add the tomato paste, mix and cook for about 1 minute.
Stir in canned flame-roasted tomatoes (including juice), chipotle peppers, and adobo sauce.
Add the brown sugar along with the rest of the ingredients, including the coriander, and mix well. Adjust the heat to medium or medium high and simmer the sauce, uncovered, for 15 minutes.
Using a hand blender (or even a regular blender if you don’t have a hand blender), puree the sauce until smooth and smooth, checking to see if additional salt or pepper is needed. Keep the sauce warm.
To grill the steak, heat a large nonstick grill pan or skillet over medium heat. Once hot, pour in a little oil, add the steak and sear the first side for about 4 minutes. Flip the steak and sear the other side for an additional 3 to 4 minutes. Remove from the pan and let rest for 10-15 minutes (steak will be medium-rare). Preheat oven to 350° and prepare a large baking dish (approximately 9 x 13 inches).
Slice the steak along the grain, cut into bite-sized pieces and set aside.
Pour about 1 cup of warm enchilada sauce into the bottom of the baking dish and spread it evenly. Next, pour about 1 1/2 cups of the warm sauce into a shallow bowl. This is used to brush the tortillas before filling.
Divide 1 1/2 cups of the three-cheese mixture and reserve it for the melty topping. Use the remaining 1 1/2 cups for the filling.
Just before assembling the enchiladas, soften the corn tortillas to make them pliable. Wrap 6 tortillas in warm, damp paper towels and microwave for 45 seconds (fill and steam the remaining tortillas).
To assemble, remove the microwaved tortillas from the pile (leaving the rest alone) and dip them into the warm sauce in a shallow dish, moistening both sides. Next, place the tortillas on a plate or cutting board and sprinkle with a heaping tablespoon of cheese, a little steak, then a little corn, and finally a pinch of coriander leaves (careful!). Enchiladas can be overstuffed. Otherwise, it will be difficult to roll and it will be too large.
Gently fold the tortillas, then slowly and carefully roll them closed and place them, seam side down, in the sauce in the baking dish. Repeat this process until all enchiladas are done, placing them in a single layer in the baking dish.
Pour as much enchilada sauce as you like over each finished enchilada (you may end up with a little more sauce) and top with the remaining 1 1/2 cups of cheese that you set aside. Bake steak enchiladas for about 20 minutes or until cheese is melted and enchiladas are hot and tender.
Finally, once it comes out of the oven, sprinkle the crumbled cotija cheese and the remaining chopped coriander leaves on top and garnish with a few pumpkin seeds if desired. Serve with rice and beans, if desired.