Estimated Nutrition (whole recipe, rough)
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Seed | not in our table | 0 |
| Malt | not in our table | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ea . (8–10 pounds ) inside skirt steak , cut into 2 equal pieces and 1 smaller piece
- ½ cup olive oil
- 1 tbsp salt
- 1 tbsp freshly ground black pepper
- ½ tsp freshly-ground cumin
- 4 chipotle chilis in adobo sauce
- ¼ cup adobo sauce
- Juice of 3 limes
- 5 oz shredded Monterey Jack cheese
- 4 serrano chiles , minced (you can seed it if you want)
- ¼ cup malt vinegar
- 24 corn tortillas
- 3 tbsp unsalted butter
- 3 tbsp wheat flour
Directions
Combine oil, lime, chipotles, adobo, salt, pepper, and cumin in a blender . Pour into a gallon size zip-top bag and add steak. Refrigerate for at least 1 hour.
Heat a charcoal grill , but use a chimney or else you will have a solvent flavored steak. Ditch the grate and place the steak right on the coals and cook 60 seconds per side for medium rare.
Remove and wrap tightly with aluminum foil . Keep warm.
Meanwhile, purée the chiles with the vinegar in a blender until smooth. Pour into a large saucepan and bring to a boil over medium high heat until reduced by ⅓. Keep warm over low heat.
Melt butter in a saucier over medium heat. Cook until bubbling ceases. Add the flour and whisk continuously until it looks like blonde library paste.
Melt in cheese. Heat to just below a simmer then reduce heat to low and cook until slightly thickened. Set aside.
Slice steak as thinly as possible across the grain. Place a nice handful into each tortilla and top with some cheese sauce. Roll and place seam side down on a parchment -lined sheet pan . Repeat until all tortillas have been used up. While you're at it, eat any remaining steak.
Pour remaining cheese sauce evenly over the tortillas and bake at 375°F for 45 minutes or until browned and bubbly on top. Remove to serving platters.
Drizzle the chile purée over each enchilada and serve warm.