Cookbook:Steak Enchiladas

Tender, juicy, marinated steak rolled with Monterrey Jack cheese sauce in a corn tortilla, baked and topped with more cheese sauce and green chile sauce.

Ingredients

 * 1 ea. (8–10 pounds) inside skirt steak, cut into 2 equal pieces and 1 smaller piece
 * ½ cup olive oil
 * 1 tbsp salt
 * 1 tbsp freshly ground black pepper
 * ½ tsp freshly-ground cumin
 * 4 chipotle chilis in adobo sauce
 * ¼ cup adobo sauce
 * Juice of 3 limes
 * 5 oz shredded Monterey Jack cheese
 * 4 serrano chiles, minced (you can seed it if you want)
 * ¼ cup malt vinegar
 * 24 corn tortillas
 * 3 tbsp unsalted butter
 * 3 tbsp wheat flour

Procedure

 * 1) Combine oil, lime, chipotles, adobo, salt, pepper, and cumin in a blender. Pour into a gallon size zip-top bag and add steak. Refrigerate for at least 1 hour.
 * 2) Heat a charcoal grill, but use a chimney or else you will have a solvent flavored steak. Ditch the grate and place the steak right on the coals and cook 60 seconds per side for medium rare.
 * 3) Remove and wrap tightly with aluminum foil. Keep warm.
 * 4) Meanwhile, purée the chiles with the vinegar in a blender until smooth. Pour into a large saucepan and bring to a boil over medium high heat until reduced by ⅓. Keep warm over low heat.
 * 5) Melt butter in a saucier over medium heat. Cook until bubbling ceases. Add the flour and whisk continuously until it looks like blonde library paste.
 * 6) Melt in cheese. Heat to just below a simmer then reduce heat to low and cook until slightly thickened. Set aside.
 * 7) Slice steak as thinly as possible across the grain. Place a nice handful into each tortilla and top with some cheese sauce. Roll and place seam side down on a parchment-lined sheet pan. Repeat until all tortillas have been used up. While you're at it, eat any remaining steak.
 * 8) Pour remaining cheese sauce evenly over the tortillas and bake at 375°F for 45 minutes or until browned and bubbly on top. Remove to serving platters.
 * 9) Drizzle the chile purée over each enchilada and serve warm.