Poblano Cream Sauce Enchiladas

 

Ingredients
Steak Marinade
1-2 pound flank steak
3 T lime juice
2 T honey
1 T brown sugar
2 tsp chili powder
1 tsp cumin
1-2 tsp kosher salt, to season meat
Enchiladas
2 packages corn tortillas
1-2 pound cooked flank steak, cubed
2 poblano peppers, charred/stemmed/seeded/diced
2 roman tomatoes, seeded and diced
1/2 white onion, diced
1/4 cup queso fresco
Poblano Cream Sauce
2 poblano peppers, charred/stemmed/seeded
1 handful cilantro
80z mexican crema……or……sour cream if you can’t find crema
1/2 cup whipping cream
1 tsp kosher salt
1/2 cup queso fresco, diced

Steak Marinade
1. In a small mixing bowl combine lime juice, honey, brown sugar, chili powder, and cumin; mix thoroughly

2. Lay your meat out onto a dish and start scoring one sides of the steak in a diamond pattern by making shallow diagonal cuts; make sure you don’t cut all the way through the meat

 

3. Marinade the flank steak in the marinade mixture for 1-2 hours before grilling
4. After the meat has marinaded for the allotted time, salt the meat on both sides
5. Here is the best part of the entire meal…..ask you husband to heat up the grill for you.  Tanner and I cook together all the time, allowing us to spend extra time together after a long day of work.  Tanner will heat up the grill and then grill the thin steak for about 1-2 minutes on each side
6. After you have grilled your steak pull it off the heat and let sit for 10 minutes, allowing all the juices to redistribute throughout the meat.  If you don’t let it sit then you will have all your flavor on your cutting board vs in your meat.  SO LET YOUR MEAT REST!!!!!
7. Now that it has rested for 10 minutes it is time to cut your meat.  Again get your hubby/boyfriend/friends involved.  Start by cutting against the grain into strips and then dice the strips.

 

8. Place the meat into a large mixing bowl because this will be your filler for your enchiladas

Enchiladas
1. Start with charring your poblano peppers because this is the longest step in making the enchilada filler
2. To char your poblanos fire up your gas stove top and place the pepper on the open flame.  Continue to rotated them until all sides are charred.

3. If you don’t have a gas stove top you can turn your oven on broil and chart them that way too.  Make sure you keep a close eye on your peppers so they don’t burn
4. Once charred place them into a metal bowl and cover with plastic wrap; this allows the skin to sweat off making it easy to peal off in about 10 minutes

5. While your pepper are sweating it out, dice up your tomatoes, queso fresco and onions; add them to your chopped steak
6. By now it is time to remove the plastic wrap from your sweating peppers and peal all the char off your peppers to your best ability.  If you leave some char it won’t kill you, it is just flavor

7. Remove the stem and seeds of the peppers and dice.  Add to the meat mixture for the enchiladas

8. Now it is time to start building your enchiladas
9. Spray two 8×8 pans with pam, allowing your enchiladas not to stick when cooking
pre heat your oven to 350 degrees F
10. Place a cast iron pan over medium heat.  You will be placing your corn tortillas on the cast iron pan for a minute each side so they become pliable when rolling up your enchiladas

11. When you are rolling up your enchilada, heat another shell it will save you time
12. Fill each tortillas with 1 T of the meat mixture, roll up and place seam side down in your baking dish
13. I placed about one pkg (10 shells) in one 8×8 pan

14. Place in your oven and cook for 20 min at 350 degrees F

Poblano Cream Sauce
1. Again you will char two more poblano peppers; follow instructions from under the enchilada portion of this recipe
2. Once you have completed your charring process with your poblanos add them to a blender with your cilantro, mexican crema, whipping cream, and kosher salt
3. Once all the ingredients are blended transfer the sauce to a saucepan.  Cook the mixture on medium heat for about 8-10 minutes
4. During that 8-10 minutes whisk in queso fresco, allowing it to melt into the sauce
5. Remove your now cooked enchiladas from the oven and pour 3/4 of your cream sauce over the top

6. Plate the enchiladas up, top with the remaining sauce you didn’t pour over the pan of enchiladas if you desire more sauce.  I also like to add a little more queso fresco and chopped cilantro over the top of my enchiladas as well
7. Enjoy!!!