EotL Recipes

Windy's Badass Beef Enchiladas

contributed by Saffron

The Recipe

  • 8-12 oz minute steaks (thinly sliced steaks)
  • 1 small yellow onion
  • 1 can Rosarita whole roasted chilis (8oz or more)
  • 1 clove garlic or 1/8 tsp garlic powder
  • Black pepper
  • Corn tortillas
  • 1 16 oz can enchilada sauce
  • 1 diced tomato
  • 1 cup shredded jack cheese
  • cooking oil or butter if you want to be bad.

This is optional if you want to make your own sauce instead of using canned sauce:

  • 15 small, dried red chilies, i like the smokey smelling kind.
  • 1 large or two medium onions
  • 5 cloves of garlic
  • 3 cups of water
  • 1 can of tomato sauce or 4 fresh tomatos (for pokey) peeled seeded and diced.
  • 3 tbs butter or oil

For the sauce:
Sauté the onions and garlic on medium low heat. Add the water and tomato and bring it to a boil. Crumble in the chilis. Simmer on medium low heat until it becomes thick. This takes time. Add salt to taste. Puree in a blender until smooth.

For the enchiladas:

Preheat your oven to 350 F.

Slice the beef in thin long strips.

Cut the onion in half and slice thin. Heat just enough butter or oil on medium heat to cover the bottom of a fry pan and saute the onions. While they are cooking, open the can of chilis, drain them and slice them long and thin. Throw them in with the onions along with the garlic. Make sure the onions don't burn.

Toss the beef in with the chilis and onions and stir frequently until the meat is cooked to medium. Shake as much black pepper in as you would like along with a dash of salt. Take the pan off of the stove.

Get a square baking pan. Butter or oil the side of the pan well.

Roll the beef mixture in corn tortillas. Use enough beef so there will be plenty in each enchilada but not so much that the roll won't stay rolled easily.

Place them in the pan as they are rolled. Fill the pan until the beef is gone.

Sprinkle the diced tomatoes on top of the enchiladas. Pour the enchilada sauce over them evenly and generously (you may not need all of it). Sprinkle the cheese evenly over the top, avoiding the sides of the baking pan.

Cover with foil and bake for 15 minutes. Remove the foil and bake another ten minutes.

Serve with sour cream and salad if you desire.

You can use chicken, cheese (not sautéed, duh) or tofu for a substitution to beef if desired.

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