Steak Ranchero Beef Enchiladas
- For the sauce
- 2 pounds Roma tomatoes
- 2 chiles serrano stems removed
- 3 cloves garlic skins on
- 2 chile ancho peppers stems and seeds removed
- 3 cups chicken broth
- 1 pinch cinnamon
- Salt and pepper to taste
- 1 tablespoon cornstarch
- 1/4 cup water
- For Steak Ranchero
- 1-1 1/3 pounds sirloin tip steak chopped small
- 2-3 tablespoons grapeseed oil or olive oil
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3/4 teaspoon granulated garlic
- 1/2 cup onion diced
- 2 cloves garlic minced
- 1 poblano or green bell pepper diced
- 1-2 serrano peppers minced
- 4 Roma tomatoes diced
- 1-2 tablespoons Maggi sauce or Worcestershire sauce
- 1/2 teaspoon Mexican oregano crushed
- 1/2 teaspoon cumin
- You Will Also Need
- Oil for brushing tortillas
- 8-10 corn tortillas
- 1/2 cup cotija cheese crumbled or grated fine
- pickled red onions
- cilantro finely chopped
- pickled jalapeños
Steak ranchero beef enchiladas! That's a mouthful! A mouthful of delicious steak ranchero piled in between two corn tortillas and swimming in a zesty enchilada sauce. What's not to love? For today's version of steak ranchero, I chopped it extra small so it's just right for filling enchiladas or tacos. This was how I grew up enjoying enchiladas: served individually onto your plate and lightly garnished. I will admit, I do love enchiladas with extra melted cheese on top too! Stacked steak ranchero beef enchiladas is an easier way when serving a small family. Find the recipe for pickled red onions right here on Hispanic Kitchen.
For The Sauce
- Heat a large skillet or griddle pan to medium heat. Add the tomatoes, serranos (or jalapeños) and garlic. This dry roasting method takes 20-25 minutes. Turn as needed and remove the garlic after 15 minutes.
- While the tomatoes roast, add the 2 chile anchos to a sauce pan. Cover with 1 cup of chicken broth and bring to a boil. Reduce to a simmer and cook for 10 minutes.
- When ready, add tomatoes, serranos, garlic (skins removed), ancho pepper (with cooking broth), remaining broth, salt, pepper and cinnamon to the blender. Blend on high until very smooth. Strain through a wire strainer into a bowl and set aside.
- Preheat 2 tablespoons of oil in a saucepan at medium heat for a few minutes. Add the strained sauce. When it comes to a boil, reduce to a simmer and continue cooking for 10 minutes. Whisk in the cornstarch slurry and reduce heat. Cook for another 5 minutes. Taste for salt. Cover and remove from heat. Warm back up when ready to serve.
For Steak Ranchero
- Preheat 2-3 tablespoons of oil to medium heat for 3-4 minutes. Season the beef, to taste, with salt, pepper and garlic powder. When oil is hot, add the beef and brown on all sides until it just begins to caramelize in spots.
- Add the onions, garlic, poblano and serrano. Sautée for 5 minutes. Add ¾ of the diced tomatoes and stir well to combine. Add the remaining tomato to the blender with the Maggi (or Worcestershire) sauce, oregano and cumin. Add a splash of water and blend on high until smooth. Pour into skillet with beef. Taste for salt and pepper and continue cooking at a steady simmer for 15-20 minutes or until it reduces and thickens.
- Preheat a large skillet or griddle pan to medium heat for a few minutes. Brush corn tortillas with oil on both sides and stack onto a plate. When surface is hot, cook the tortillas for 1-2 minutes per side or until they just start to firm up a little. Place back onto plate and cover with foil paper.
- Place one tortilla onto plate. Add a little sauce, a generous portion of steak ranchero and then another tortilla on top. Ladle warm enchilada sauce all over the top so it runs over and onto the plate. Garnish with cotija cheese (to taste), pickled red onions, cilantro and pickled jalapeño.
If you would like a thicker enchilada sauce without having to add cornstarch or flour, you could add a few more chile ancho peppers when preparing the sauce. It will yield a darker sauce with more pepper flavor!