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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak. | 2. Make the enchiladas: | 3. Preheat oven to 350 degrees F. | 4. Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese. | 5. Heat the black beans in another saucepan. | 6. Combine little of the sauce, a bit of the black beans, a smidgen of the cheese, small morsels of the steak, and hints of the diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in the pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles. | 7. Cover the pans with foil and bake for 15 minutes. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tri tip steak	2	lbs	cut	806.9352	0.0	179.5204	4.5333
water	1	cup		0.0	0.0	0.0	0.0
anejo tequila	1/4	cup		806.9352	0.0	179.5204	4.5333
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
serrano chili	1		diced	806.9352	0.0	179.5204	4.5333
kosher salt black pepper			ground	806.9352	0.0	179.5204	4.5333
green tomatillo sauce	5	cans		806.9352	0.0	179.5204	4.5333
tomato sauce	1 1/2	1/2		-	-	-	-
monterey jack pepper cheese	1		grated	806.9352	0.0	179.5204	4.5333
black bean	3	cans		2975.4423	544.1307	188.4738	12.3904
chilies	1	can	diced	97.1514	24.0	0.0	0.0
flour tortilla	2			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.