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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Ingredients:
1 tablespoon vegetable oil |
1 medium onion, chopped |
1 poblano peppers, seeded & diced or 1 jalapeno pepper, seeded and diced |
3 garlic cloves, minced |
2 cups canned tomatoes, chopped |
1 pinch sugar |
1 dash salt, to taste |
1 dash fresh ground black pepper, to taste |
1 tablespoon vegetable oil |
1 lb skirt steak, cut into small strips |
1 medium onion, chopped |
3 garlic cloves, minced |
1 large idaho potato, peeled and chopped |
2 cups canned tomatoes, chopped |
1 teaspoon dried oregano |
1 teaspoon ground cumin |
1/2 cup raisins, preferably golden |
8 green olives, chopped |
12 small corn tortillas |
1/3 cup romano cheese, grated |
Directions:
1. For the sauce: In a saucepan, heat the oil over medium heat. Add the onion, pepper and garlic and cook for 5 minutes, stirring occasionally.
2. Add the tomatoes, sugar, salt and pepper and simmer for 10 minutes.
3. Puree the sauce in a blender or food processor.
4. For the enchiladas: In a large skillet, heat the oil over high heat. Season the steak with salt and pepper and brown it in the hot pan. Transfer the steak to a plate and set aside.
5. Using the same skillet, reduce the heat to medium and add the onion and garlic. Cook for 2 minutes.
6. Add the potato, tomato, oregano, cumin, salt and pepper and cook for 10 minutes. Add the steak, raisins and olives and stir to combine.
7. Preheat the oven to 350ºF.
8. Fill the corn tortillas with the steak mixture and arrange them in a single layer in a large baking dish. Cover the enchiladas with the sauce and sprinkle with cheese.
9. Cover the baking dish with foil and bake for 20 to 25 minutes.
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