Cheese & Beef Enchiladas

About this recipe:

Savor the bold flavors of these Beef & Cheese Red Chile Enchiladas, featuring the creamy richness of Juanita’s Queso Blanco Oaxaca. This dish combines tender beef, spicy chiles, and cheesy goodness, making it a perfect meal for any occasion.

Ingredients:

• 1 (15 oz.) can Juanita’s Queso Blanco Oaxaca Cheese Sauce
• 1 clove garlic
• 1/4 white onion
• 2 guajillo chiles
• 200 grams (7 oz.) beef tenderloin or skirt steak
• 2.2 oz. of tequila or beer
• 1 teaspoon garlic salt
• 2 tomatoes
• 2 serrano peppers
• 1 tablespoon chicken bouillon or salt
• 1 cup of water
• 5 corn tortillas
• Oil for frying the tortillas
• 1 cup sour cream
• 1/2 red onion, sliced
• 1 cup crumbled queso fresco
• 1/2 cup chopped cilantro
• Salt and pepper to taste

Step by step:

1. Cut the garlic and onion into large pieces. Peel the stems from the guajillo chiles and add all three ingredients into a pot with water. Bring to a boil or until the chiles are soft.
2. Chop the meat, add the tequila (or beer), salt, pepper, and garlic salt, and let marinate for 10 minutes. Reserve.
3. Cut the tomatoes and serrano chiles into large pieces and place them into the blender. Add in a tablespoon of chicken bouillon or salt, the hydrated guajillos and large pieces of onion. Add in some water and blend well. 
4. In a pot with a little oil, pour the blended mixture and let it boil.
5. Add half a can of Juanita’s Queso Blanco Oaxaca and beat with a balloon whisk until the cheese is perfectly incorporated into the boiling sauce.
6. Put a little oil in a frying pan to heat. Quick pass the tortilla in the hot oil to soften and heat (do not fry) and place them on absorbent paper. Reserve.
7. In the pan where the tortillas were bathed in oil, pour in the diced meat and stir until the meat is cooked. Reserve.
8. On a plate, fold a tortilla so it is open-faced and add the fried meat to it. Cover meat with Juanita’s Queso Blanco Oaxaca and fold the tortilla. Repeat this process until you get the desired number of enchiladas.
9. Pour the sauce over the filled and folded tortillas until they are well covered.
10. Sprinkle with chopped cilantro or fried cilantro leaves, add some slices of red onion, a little sour cream, and grated cheese.