This recipe was in an old Chile Pepper Magazine featuring recipes by Texas Chef Grady Spears. You can really chow down on this one. Make those steaks big for Cowboys and not so big for Cowgirls.
Serves: 4
Prep.Time: 45 minutes
Heat Scale: Medium
10 dried Ancho Chiles
2 dried Cayenne Chiles, more or less to taste
Boiling Water
1 cup Chicken Stock
1 cup White Wine
1 tablespoon minced Onions
1 tablespoon minced Garlic
1 tablespoon Brown Sugar
1 tablespoon ground Cumin
1 tablespoon dried Oregano (preferably Mexican)
1/4 cup Honey
8 Corn Tortillas
8 ounces shredded Monterey Jack Cheese
4 16-ounce T-Bone Steaks
1/2 cup Olive Oil
1/4 cup Worcestershire sauce
Salt and pepper to taste
PREPARE SAUCE (can be done the day before): Place chiles in a large bowl; cover with boiling water and let stand 30 minutes. Drain, reserving soaking water; remove stems and seeds and place chiles in blender or food processor with reserved water. Puree until chiles are broken down. Meanwhile, saute onion and garlic; stir in remaining sauce ingredients. Cook and stir until vegetables are tender; add to chile mixture. Deglaze pan with stock and wine; add to chile mixture and puree until smooth. Season to taste. Yields 1 quart. (Can be covered and chilled overnight; just reheat before using.)
PREPARE ENCHILADAS: Preheat oven to 500 degrees; grease baking sheet. Heat oil in small skillet until hot but not smoking. Bathe tortillas in hot oil 2-3 seconds; remove. Place 1 ounce cheese in center of tortilla; roll tightly. Place stuffed tortillas on prepared pan; cover each tortilla with about 2 ounces of enchilada sauce. Bake 5 minutes.
PREPARE T-BONES: Marinate steaks in a glass baking dish in a mixture of oil and Worcestershire sauce while grill heats. Season with salt and pepper to taste; grill or broil to desired doneness.
To serve, place grilled T-Bone on warm platter; place two enchiladas beside steak; spoon sauce over all. Serve with Mexican rice and refried beans.

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