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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 10 |
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All of the components of a steak enchilada in a savory broth. You can control the heat in the recipe depending on the type of Rotel tomatoes you use, the type of taco seasoning you add & the Enchilada sauce that you settle on. It can be as mild or as spicy as you like. Ingredients:
3 -8 ounces sirloin steaks |
1 onion, chopped |
4 celery ribs, chopped |
3 garlic cloves, minced |
2 (15 ounce) cans rotel tomatoes & chilies, with lime |
1 (4 ounce) can diced green chilies |
1 (15 ounce) can black beans, rinsed & drained |
1 (15 ounce) can pinto beans, rinsed & drained |
1 1/2 cups frozen corn |
1 (15 ounce) can enchilada sauce |
1 (1 1/4 ounce) package taco seasoning |
48 ounces beef broth |
1/3 cup heavy cream |
2 tablespoons cilantro, chopped |
salt & pepper |
Directions:
1. Combine all of the ingredients together ( except steaks, cream & cilantro) in a crock pot.
2. Nestle the whole steaks in the mixture.
3. Cook on low for 6-7 hours.
4. Remove steaks from the crock pot and shred with 2 forks. Return to the crock pot and cook an additional hour.
5. Turn the heat of and add the cream & cilantro. Stir to combine.
6. Garnish with crumbled cojita cheese, cilantro, tortilla strips, sour cream & avacado slices.
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