Mexican night!

This is the third time I've made this recipe of beef enchiladas and every single time I've made with Mexican rice. Both are delicious and make a great Mexican night meal. Sometimes I also make guacamole, but that is a lot of leftovers for just me and Doug. I have to make this fairly frequently otherwise Doug starts dropping not so subtle hints that I should hop to it! They make awesome leftovers and since it is one of our favorites, they always get eaten. Since this is a multi step recipe, I'll break it down step by step.

Enchiladas:

1.25 lbs blade steak
- Cut gristle out of the middle. If you're wondering what the heck I'm talking about, it is actually pretty easy. Look:


The gristle is the thick white strip down the center. Just cut it out. In a large dutch oven or pot with a tight fitting lid, heat 1 tablespoon vegetable oil over medium heat. Salt and pepper the beef (after you've cut out gristle), then brown around 6 minutes per side. Transfer meat to plate and set aside.

In the same pot (don't clean, you can just continue with meat juice still in there), add 2 chopped medium white onions and cook until translucent, around 5 minutes.

Add the following spices (which I usually have premixed ahead of time in a bowl):

3 crushed garlic cloves
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon sugar

Once the spices have been added to the pot, cook for around a minute. Add one 15 oz can of tomato sauce (NOT marinara - just plain tomato sauce, you can find in grocery store next to diced tomato/other canned tomato products) and 1/2 cup water. Bring to a boil, return meat and whatever juices accumulated on the plate. Reduce heat to low and cover. Let simmer for an hour and a half ish.

*This is when I make the rice, recipe for rice below*

Once beef is done simmering it will be easy to shred with a fork. Once all the beef is shredded, strain over bowl to separate beef from the sauce. Add the dry (ish) beef to a bowl and mix with:

1 cup shredded cheese - I usually use a shredded mexican blend from Sargento
1/4 cup diced pickled jalapenos - If you don't want your enchiladas spicy - remove some seeds from the jalapenos. The ribs and seeds is what makes it spicy. Also - wear gloves when chopping jalapenos.
1/3 of a cup chopped cilantro

Roll cheesy beef mixture in 12 6 inch corn tortillas. Smear portion of the sauce over the bottom of baking pan, line up rolled tortillas, spread remainder of sauce over top, and cover with cheese.

Bake at 350 for 20-25 minutes with aluminum foil over top, then remove foil and bake for an additional 10-15 minutes, or until cheese is nicely browned. This is a time consuming recipe - sometimes I'll make the beef mixture, then roll and bake right before serving. The finished product:



Now, time for rice! Again, I make the rice while the beef is simmering.

Ingredients:

Ingredients

2	ripe tomatoes (about 12 ounces), cored and quartered
1	medium onion , preferably white, peeled, trimmed of root end,and quartered
3	medium jalapeño chiles
2	cups long grain white rice
1/3	cup canola oil
4	cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
2	cups low-sodium chicken broth (or vegetable broth)
1	tablespoon tomato paste
1 1/2	teaspoons table salt
1/2	cup minced fresh cilantro leaves
1	lime , cut into wedges for serving

1. Process tomatoes and onion in food processor until smooth and thoroughly pureed. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups). Mince jalapenos (see note from above regarding the seeds) and set aside.
   

2. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water.
   

3. Heat oil in heavy-bottomed ovensafe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and 1/3 seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
   
   

4. Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve, passing lime wedges separately.

Here is the rice, right out of the oven:


Delicious!