Enchiladas Suizas de Bistec

Enchiladas Suizas de Bistec ingredients

• 2 cups Cooked steak (e.g., leftover arrachera, sirloin, or thinly sliced grilled steak), shredded
• 1/4 cup White onion, finely diced
• to taste Salt
• to taste Black pepper
• 1.5 lbs Tomatillos, husked and rinsed
• 2-3 Serrano or jalapeño chiles (adjust to taste)
• 1/2 White onion, quartered
• 2 Garlic cloves
• 1/2 cup Fresh cilantro
• 1/2 cup Chicken broth
• 1/2 cup Heavy cream or Mexican crema
• to taste Salt
• 1 tbsp Vegetable oil
• 12 Corn tortillas
• 1/2 cup Vegetable oil for frying tortillas
• 2 cups Oaxaca or Monterey Jack cheese, shredded
• 1/4 cup Mexican crema or sour cream
• 1 tbsp Fresh cilantro, chopped
• 1/4 cup Red onion, thinly sliced

How to make Enchiladas Suizas de Bistec

1. Prepare the Steak Filling: In a medium bowl, combine 2 cups shredded or diced cooked steak with 1/4 cup finely diced white onion. Season with salt and black pepper to taste. Mix well and set aside.
2. Roast Tomatillos and Chiles: Preheat oven to 400°F (200°C). Place 1.5 lbs tomatillos, 2-3 serrano or jalapeño chiles, 1/2 quartered white onion, and 2 garlic cloves on a baking sheet. Roast for 15-20 minutes, or until softened and lightly charred.
3. Blend the Sauce Base: Transfer the roasted vegetables to a blender. Add 1/2 cup fresh cilantro and 1/2 cup chicken broth. Blend until very smooth. Season with salt to taste.
4. Simmer the Sauce: Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Pour the blended tomatillo mixture into the saucepan and bring to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
5. Finish the Cream Sauce: Reduce heat to low. Stir in 1/2 cup heavy cream or Mexican crema until fully incorporated and heated through. Do not boil after adding cream. Taste and adjust seasoning as needed. Keep the sauce warm.
6. Prepare Tortillas: Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Quickly fry each of the 12 corn tortillas for 10-15 seconds per side, just until softened and pliable, not crispy. This prevents them from tearing when rolled. Drain on paper towels.
7. Preheat Oven and Assemble Enchiladas: Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Dip each softened tortilla into the warm tomatillo cream sauce, ensuring both sides are coated.
8. Fill and Roll Enchiladas: Lay a sauce-coated tortilla flat. Place about 2-3 tablespoons of the steak filling down the center, then sprinkle with a little shredded Oaxaca or Monterey Jack cheese. Roll up the tortilla tightly and place seam-side down in the prepared baking dish.
9. Layer and Bake: Continue filling and rolling all 12 tortillas, arranging them snugly in the baking dish. Pour any remaining tomatillo cream sauce evenly over the enchiladas. Sprinkle the remaining 2 cups shredded cheese over the top.
10. Bake until Golden and Bubbly: Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let the enchiladas rest for 5 minutes before serving.
11. Garnish and Serve: Serve the Enchiladas Suizas de Bistec hot, drizzled with 1/4 cup Mexican crema or sour cream, sprinkled with 1 tbsp fresh chopped cilantro, and garnished with 1/4 cup thinly sliced red onion for a touch of freshness and color.

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