Source of Recipe
Paul Barajas, Paulinos Mexican Restaurant,
List of Ingredients
4 (8-oz.) rib eye steak or bigger if you like
1 pound Chorizo Mexican sausage
3 jalapeno peppers
1 garlic clove
1/4 of a medium-sized onion
Salt to taste
corn tortillas (number depends on the number of people being served)
32 oz. can refried beans
Queso Fresco (Mexican farmer's cheese for garnish
Season your steak with salt and pepper. Chargrill it or cook in a pan
with a little vegetable oil.
While steak is cooking, place a little Chorizo Mexican Sausage in a pan
to cook, but do not overcook it.
To make the green salsa that is an ingredient in the tortillas, boil
tomatillos and jalapeno peppers in just enough water to cover them.
Place the tomatillos and peppers into a blender with the garlic, onion
and a little salt and grind it to a medium point.
At this point, the steak should be cooked just right.
Place a little oil in a pan, and once it is hot enough, deep-fry corn
tortillas just for three seconds. Take tortillas and place them on a
plate. Cover each with the green salsa. Place Chihuahua cheese inside
and roll tortillas into a taquito style.
Using the same pan you used for the tortillas, drain oil out and leave
just enough oil in to heat tortillas enough to melt the cheese inside.
On a large plate, place steak and the refried beans at the side. Place
the Chorizo sausage on top of the refried beans. Top enchiladas with
light sour cream and fine chopped onion and a sprinkle of fine chopped
cilantro for decoration.
Add shredded lettuce, tomato and cheese to make a complete meal. Serves
Don't deep-fry the corn tortillas too long. And make sure that you leave
just enough oil to heat the tortillas just enough to melt the cheese