WITH RED SAUCE
Serves: 4
Prep.Time: 45 minutes
Heat Scale: Medium
FOR RED SAUCE:
10 dried Ancho Chiles
2 dried Cayenne Chiles, more or less to taste
Boiling Water
1 cup Chicken Stock
1 cup White Wine
1 tablespoon minced Onions
1 tablespoon minced Garlic
1 tablespoon Brown Sugar
1 tablespoon ground Cumin
1 tablespoon dried Oregano (preferably Mexican)
1/4 cup Honey
FOR ENCHILADAS:
8 Corn Tortillas
8 ounces shredded Monterey Jack Cheese
FOR T-BONES:
4 16-ounce T-Bone Steaks
1/2 cup Olive Oil
1/4 cup Worcestershire sauce
Salt and pepper to taste
PREPARE SAUCE (can be done the day before): Place chiles in a large bowl; cover with boiling water and let stand 30 minutes. Drain, reserving soaking water; remove stems and seeds and place chiles in blender or food processor with reserved water. Puree until chiles are broken down. Meanwhile, saute onion and garlic; stir in remaining sauce ingredients. Cook and stir until vegetables are tender; add to chile mixture. Deglaze pan with stock and wine; add to chile mixture and puree until smooth. Season to taste. Yields 1 quart. (Can be covered and chilled overnight; just reheat before using.)
PREPARE ENCHILADAS: Preheat oven to 500 degrees; grease baking sheet. Heat oil in small skillet until hot but not smoking. Bathe tortillas in hot oil 2-3 seconds; remove. Place 1 ounce cheese in center of tortilla; roll tightly. Place stuffed tortillas on prepared pan; cover each tortilla with about 2 ounces of enchilada sauce. Bake 5 minutes.
PREPARE T-BONES: Marinate steaks in a glass baking dish in a mixture of oil and Worcestershire sauce while grill heats. Season with salt and pepper to taste; grill or broil to desired doneness.
To serve, place grilled T-Bone on warm platter; place two enchiladas beside steak; spoon sauce over all. Serve with Mexican rice and refried beans.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved