Recipe Name Beef Enchiladas Submitted by venupatri Recipe Description m Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 1 1/4 ounce top sirloin 1/2 teaspoon salt 1 tablespoon Oil, vegetable, sunflower, linoleic (less than 60%) 1 cup, chopped Onion, chopped 3 cloves garlic minced 1 teaspoon Spices, ground cumin 1 teaspoon sugar 2 teaspoon chili powder 1 teaspoon cilantro, fresh, chopped 1 teaspoon Spices, coriander ground 1 can (16 fl oz) tomatoes canned, diced 1/2 cup cilantro, fresh, chopped 2 pepper jalapeno pepper 1 cup, crumbled mexican cheese 8 tortillas (approx 7-8 tortilla, corn 2 medium whole (2-3/5\" dia) Tomatoes (diced) 1 cup, cubes avocado 2 cup, shredded or chopped Lettuce, iceberg Steps Sequence Step 1 Remove fat from 1.2 lb flat iron steaks. Dry with a paper towel. Sprinkle ½ tsp salt. Heat 1 tbsp vegetable oil n a pan and sear both sides of the beef till brown (3 min). Take them out. Add 1 cup of chopped onion and fry for 4 minutes. Add 3 cloves of minced garlic, 1 tsp cumin powder, 1 tsp sugar, 2 tsp chili powder, 2 tsp ground coriander and cook for 1 minute. Add 1 15 oz can of tomato sauce and ½ cup water. Mix. Add the fried meat along with meat juices. Cover and let it gently cook for about an hour and half. Put a trainer on a big bowl so the sauce drains into the bowl. Remove the meat into a mixing bow. Add ½ cup cilantro and 2 jalapenos chopped and 1 cup of shredded cheese. Mix. Micowave 8 tortillas, microwave for ½ minute, and roll in some steak. Place them on a bed of sauce in a baking bowl. Seal with aluminum foil and bake for 30 min in an oven set to 350 deg F. Remove from oven and serve with avocado slices, sliced tomatoes, Mexican rice and a bed of lettuce.