These enchiladas might not really resemble enchiladas, but they were incredibly tasty. It really all came down to the fact that the tortillas were homemade. I get lazy sometimes to make my own tortillas, even though it takes just a few minutes, and taste way better. I’m reminded with dishes like these enchiladas that a simple recipe is always so much better when you make all the components.
Enchiladas with Charred Green Onion, Jack and Goat Cheese
8 homemade tortillas (you’ll need masa harina and a tortilla press)
1 large red onion, chopped
1 yellow squash, diced
1 zucchini, diced
1 ear of corn removed from cob
1 handful green beans, chopped
¾ cup sliced grass-fed beef
Green onion, diced
Salt & pepper
Whole-milk plain yogurt, sour cream, or crème fraiche
Oven: 435. I use Bob’s Red Mill masa harina, just follow the instructions on the bag. Sauté the onion, squash, zucchini, corn and green beans on medium-high heat in olive oil. Season with salt & pepper, when some of the vegetables are slightly browned, remove them from the skillet. Next add the beef, I used a stir-fry cut, and cook until just seared on the outside. Mix the meat with the vegetables.
Cook the tortillas lightly first and then fill with the vegetable-meat mix. Spoon on big scoops of the salsa so that it coats the enchiladas and then top the salsa with sliced jack, a few dobs of goat cheese and a few slices of gruyere. Place the green onions on top and grind on a little salt & pepper
Bake in the oven for about 10-15 minutes, and then broil until the cheese is browned. Top with cilantro and yogurt.
1 heirloom tomato
1 small spicy colorful pepper
1 small onion
Several handfuls of cilantro
Salt & pepper
Roughly chop the ingredients and then pulse them together in a food processor until uniform in size. If you’re without a processor, chop all of the ingredients nicely to make pico de gallo.