Enchiladas Santa Maria
June 10, 2009
These south western style enchiladas are a spin off from my chicken enchiladas. We were in the mood for enchiladas, but not chicken, so I decided to slow roast (2 hours) a tri-tip that was marinated in a rub of spices. My tri-tip, that was already marinated came from my local butcher that uses Pappy’s seasoning’s. They call it the Santa Maria tri-tip, so that’s where the south western style was born. My chicken enchiladas are sauceless, these are not. I used a Las Palmas brand (all natural) red enchilada sauce, and I have to say these enchiladas were delicious!! They were rich in taste, but defenitely not high in fat. I served them with black beans, and rice. Very good !! Please enjoy!
Interested in different types of enchiladas, click here.
1 1/4 lb. tri-tip- 2 tbsp. olive oil
- 1 onion, cut in half and sliced thin
- 1 tbsp. fresh oregano
- 1 tsp. cumin
- 1-4 oz. can diced green chiles
- ½ cup reduced sodium beef broth
- 1 tsp. corn starch
- 1 tomato, chopped
- 2 cups shredded cheddar and jack cheese
- 8 small corn tortillas
- 1-10 oz. can Las Palmas enchilada sauce
- 2 choppped green onions
- 2 tbsp. chopped fresh cilantro
Rub your tri-tip all over with the Pappy’s seasoning rub. Cover and marinate atleast 2 hours, or overnite (for best results). Preheat your oven to 300 degree’s. Place tri-tip in a large casserole dish, coat with a little olive oil and cover with foil. Bake for 2 hours. Remove tri-tip and cool. When tri-tip is cooled, chop into small pieces. Set aside. Reserve casserole dish for your enchiladas.
If your tortillas are not soft, dampen with water, wrap in foil, and warm in over on low until hot.
Heat oil in a large pan over medium heat, add onion, cumin, and oregano. Cook until onion is soft and kind of carmelized. Mix cornstarch with broth and add to onion mixture with chiles. Bring to a boil, stirring often
, reduce heat and simmer until thickened, about 5 minutes. Add chopped tri-tip and tomato, remove from heat and stir in 1 cup cheese. Spread enough enchilada sauce to lighlty coat casserole dish. Spoon enough mixture into each tortilla so you can wrap tortilla thoroughly and place seam side down in your casserole dish. Pour remaining enchilada sauce to cover enchiladas, and cover with remaining cheese. Bake covered in your 425 degree oven until heated through, about 20 minutes. Sprinkle with cilantro and green onions, and serve immediately.
Serves: 4
Total time: 60 minutes
Related posts:
- Chicken, Green-Chile and Cheese Enchiladas
- Beef and Spinach Casserole
- Joy’s Eggplant with Pasta and Marinara Sauce
June 11th, 2009 at 12:53 am
I LOVE IT! Loo Loo, you’re awesome!