I have been craving Mexican Food. That can be not such a good thing when you live in Southern California and there is an amazing Mexican Food restaurant on every single corner. I mean we are only 40 miles from the border, so the food here is almost as authentic as it gets. The problem is I really prefer to not eat out. I prefer to make everything from scratch so that I know what is going into my body at all times. That is especially important with Taylor. Celiac disease can show no mercy sometimes. So tonight I made a Mexican Food Feast. First on the list was Shredded Beef Enchiladas for all my meat lovers. Here is the process:
2 pounds Tri-Tip or other Steak Cut
In small bowl, combine the cumin, chili powder, salt, black pepper, paprika . Sprinkle the spice mixture over the Steak so that it is evenly coated.
Add 1 TB Canola oil the tomatoes, peppers, onions and garlic to a large skillet and stir to combine. Heat skillet to medium high. Cook stirring constantly for 3 minutes. Pour veggies into large baking dish.
In the same skillet you used to cook veggies, put back on stove and turn to high. Add 1 TB Canola oil. Put the beef into the skillet and brown on both sides. Reserve the pan Juices.
Add cheese and stir in till melted. Pour over shredded beef and keep warm until ready to use.
One tortilla at a time add meat mixture. Fold over ends, then roll up. Place into a 13x9 baking dish.
then bake at 350 degrees for 30 minutes.
Sprinkle generously with chopped cilantro. Drizzle red sauce over the top and sprinkle with more grated cheddar.