Hanger Steak Enchiladas

Hanger Steak Enchiladas

Hanger Steak Enchiladas

1 3/4 pound hanger steak
1 tbsp. taco seasoning
olive oil
1cup water or beef broth
3-4 onions - thinly sliced
2 roasted red peppers - cut into thin strips
1 1/2 cups corn - fresh or frozen
10-12 corn tortillas
1 jar enchilada sauce (2-3 cups)
2-3 cups shredded jack cheese
9 x 12 baking dish

cilantro - chopped
sour cream
scallions - chopped

Season hanger steak with salt, pepper and taco seasoning generously. Leave at room temperature for 30 minutes. Prepare onions. In dutch oven over medium high heat add olive oil and sear hangar steaks well on each side. Add 1 cup water or broth, cover turn heat down and simmer, turning occasionally. You may need to add more water. This will take 1 1/2 - 2 hours. Let cool and shred.

In a skillet over medium heat add olive oil and caramelize onions until golden about 15-20 minutes, set aside.

In medium skillet lightly warm tortillas on each side with a little oil or put on a sheet pan in oven at 350 for 5 minutes until warm and pliable.

Begin making enchiladas. Pour 1/3 cup enchilada sauce into baking dish, cover each tortilla with sauce and put a few tablespoons of meat, corn, peppers and cheese in tortilla and roll. Continue filling tortillas.

Pour remaining sauce over the rolled enchiladas and finish with 1 cup of cheese. Bake in 400 degree oven for 25-30 minutes until cheese is melted and sauce is bubbling.

Garnish with chopped cilantro, scallions with a dollop of sour cream. Serves 4-6.

Serve with:
Kunde Reserve Century Vines Zinfandel