Steak Enchiladas

Ingredients

• ½ cup olive oil
• 1 tbsp salt
• 1 tbsp ground black pepper
• ½ tsp cumin
• 4 chipotle chilis in adobo sauce
• ¼ cup adobo sauce
• to taste juice of 3 limes
• 5 oz monterey jack cheese
• 4 serrano chiles
• ¼ cup malt vinegar
• 24 corn tortillas
• 3 tbsp unsalted butter
• 3 tbsp wheat flour

Steps

1. Combine the oil, lime, chipotles, adobo, salt, pepper, and cumin in a blender.
2. Pour into a gallon size zip-top bag.
3. Add the steak.
4. Refrigerate for at least 1 hour.
5. Heat a charcoal grill, but use a chimney or else you will have a solvent flavored steak.
6. Ditch the grate.
7. Place the steak right on the coals.
8. Cook 60 seconds per side for medium rare.
9. Remove.
10. Wrap tightly with aluminum foil.
11. Keep warm.
12. Meanwhile, purée the chiles with the vinegar in a blender until smooth.
13. Pour into a large saucepan.
14. Bring to a boil over medium high heat until reduced by ⅓.
15. Keep warm over low heat.
16. Melt the butter in a saucier over medium heat.
17. Cook until bubbling ceases.
18. Add the flour.
19. Whisk continuously until it looks like blonde library paste.
20. Melt in the cheese.
21. Heat to just below a simmer.
22. Reduce heat to low.
23. Cook until slightly thickened.
24. Set aside.
25. Slice the steak as thinly as possible across the grain.
26. Place a nice handful into each tortilla.
27. Top with some cheese sauce.
28. Roll.
29. Place seam side down on a parchment-lined sheet pan.
30. Repeat until all tortillas have been used up.
31. While you're at it, eat any remaining steak.
32. Pour the remaining cheese sauce evenly over the tortillas.
33. Bake at 375°F for 45 minutes or until browned and bubbly on top.
34. Remove to serving platters.
35. Drizzle the chile purée over each enchilada.
36. Serve warm.