Bustamante Backbone Enchiladas

Ingredients

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 12 corn tortillas 12 corn tortillas
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 jalapeno peppers, seeded and finely chopped 2 jalapeno peppers, seeded and finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (100g) shredded cheese (such as Cheddar or Monterey Jack) 1 cup (100g) shredded cheese (such as Cheddar or Monterey Jack)
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 8g)
• Carbohydrates: 25g (Sugar: 4g)
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat some oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
3. 3.
   Add the beef slices to the skillet and cook until browned on all sides. Season with salt, pepper, cumin, chili powder, paprika, and dried oregano.
4. 4.
   Stir in the diced tomatoes, jalapeno peppers, beef broth, and tomato sauce. Simmer for 15-20 minutes until the flavors meld together.
5. 5.
   Warm the corn tortillas in a dry skillet or microwave until pliable.
6. 6.
   Spoon a generous amount of the beef mixture onto each tortilla and roll it up tightly. Place the enchiladas seam-side down in a baking dish.
7. 7.
   Pour any remaining beef mixture over the enchiladas and sprinkle the shredded cheese on top.
8. 8.
   Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
9. 9.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Beef — For the best results, choose a tender cut of beef such as sirloin or ribeye and slice it thinly against the grain to ensure tenderness.
• Corn tortillas — To prevent them from cracking, warm the tortillas before rolling by heating them in a dry skillet or wrapping them in a damp towel and microwaving for a few seconds.
• Jalapeno peppers — Adjust the amount of jalapenos according to your desired level of spiciness. Remove the seeds for a milder flavor.
• Shredded cheese — Use your favorite melting cheese, such as Cheddar or Monterey Jack, for a gooey and flavorful topping.
• Fresh cilantro — Add a sprinkle of fresh cilantro on top of the enchiladas before serving to enhance the flavors.

Tips & Tricks

• To save time, you can prepare the beef filling in advance and assemble the enchiladas just before baking.
• If you prefer a milder flavor, you can substitute the jalapeno peppers with bell peppers.
• For a smoky twist, add a teaspoon of chipotle powder to the beef mixture.
• Serve the enchiladas with a dollop of sour cream or guacamole for added creaminess.
• Leftover enchiladas can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Serve the Bustamante Backbone Enchiladas hot, straight from the oven. Garnish with fresh cilantro and accompany with a side of Mexican rice and refried beans for a complete and satisfying meal.

Presentation advice

Arrange the enchiladas on a platter, ensuring they are neatly rolled and topped with melted cheese. Drizzle some extra tomato sauce over the enchiladas for an appetizing presentation. Sprinkle fresh cilantro on top for a pop of color.