Beef Enchiladas
Ingredients
- 3 tablespoons light olive oil
- 1 1/2 pounds beef tenderloin tips, cut into 1/4-by-1/4-inch strips
- 1 large white onion (about 10 ounces), cut into 1/2-inch pieces
- 2 cloves garlic, chopped
- 3/4 cup slivered almonds
- 3/4 cup chopped fresh cilantro, plus more for topping
- 1/2 cup raisins, plus more for topping (optional)
- 2 tablespoons juice from Rosa's Pickled Jalapenos or store-bought pickled jalapenos
- 1 teaspoon dried oregano, crumbled
- Coarse salt and freshly black ground pepper
- Ranchera Sauce
- 12 (6-inch) corn tortillas
- 3 to 4 tablespoons vegetable oil
- 2 cups very thinly sliced red cabbage
- 6 Rosa's Pickled Jalapenos
Organization Tags
Tags easily organize your Recipe Library
Comments