Washington D.C. during Mayor Marion Barry's term? Wow, okay, I'll give you that one, but I meant the highest state capital in terms of sea level.
Denver, the Mile High City (5,280 ft) , right?
Nope, it's Sante Fe, New Mexico (7,199 ft).
This recipe is one of our family favorites for the past 6 years. I first made it with an electric oven & range. My cooking has gotten infinitely better during those six years and this recipe has kept up with my improvement. As I get better, so does this dish.
I've lost the original source and haven't found it online, so I'll post it as found and then our alterations.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOTMvbgnhKaJsn-AqUmHZerxTh2_EvuvLRlpa1vl9Lj4a1eIKTaafGFiBPnAE9TluWZmmbCLMtMU8yKY92E8w0-XboIf5F6Xewy3MJ5hai4JR7QRokgdtWcFW6uv4srJw9Hl7tz4CQ6Oug/s320/DSC_0198+resized+cropped.jpg)
Sante Fe Style Beef Enchiladas
Ingredients
3 pounds boneless beef
16 ounces canned tomatoes
1 cup onion
1 teaspoon garlic
1 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
4 ounces Green chili diced
1 cup cream
12 ea corn tortilla
1 cup jack cheese
1 cup cheddar cheese
1/2 cup sour cream
1/2 cup sliced pitted black olive
1/4 cup scallions
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9WRYmI7JKZYeb_KEEhvJiHSIC4Eeq4tG6dgTDfUryZg8QASrBIzD6NqE3nnuryRF5nB7XGBLHV5jM-RAQIlh0fU_5RCJOBR2yCDevjtp42GSksglNqfBlvZLKj92Qwh3ye1twOKDhKnP3/s400/DSC_0179+resized.jpg)
Instructions
Combine beef, tomatoes, onions, garlic, salt, cumin, and coriander in a large saucepan, over a moderate flame. Heat to a boil , reduce heat, cover, and simmer for 2 hours, until tender. Remove from heat, cool.
Remove beef, separate into shreds with a fork, set aside reduce liquid to 2 cups.
Stir in chiles and pour into a 9x13x2-inch baking dish. Heat cream in a skillet, over a medium flame. Soften tortillas in heated cream, 1 at a time. Place 1/3 cup beef onto each tortilla. Rollup and place into baking dish. Top with grated cheeses, pour remaining cream over all.
Bake @ 375 degrees for 25-45 minutes. Remove from oven and allow to stand before cutting.
Garnish with sour cream, olives, and scallions.
Our changes & tips
We usually use a 1.5 lb flank steak instead of a 3 lb roast as notice.
Tonight, instead of going stove top, I cooked the meat in a dutch oven on the Big Green Egg. I put the dutch oven on the grate and pre-heated it at 300f. I added the first seven ingredients and simmered covered for just less than the 2 hours the recipe calls for.
The beef should shred easily using two forks pulling in opposite directions, just like you would "pulled pork". If you stop here, you'd have a perfect shredded beef for tacos, tostadas, quesedillas, or burritos.
We added cheese and cilantro before rolling up our enchiladas. Place the mixture at about the 1/3rd line before folding them over. If you try to center it, it will just be a big mess. Place them seam side down in the mix in the casserole dish.
If you like your enchiladas crispier, use a shallow roasting pan. If you like them soft, use a large casserole dish.
Either way, this is a flavorful and filling entree for a southwestern dinner!