Thursday, May 8, 2008

Steak Enchilada

1.5-2 lbs flatiron steak cut up
2 cans rotel plus one can water
2 TBS cumin
2 packets of Sazon Goya Coriander & Annatto seasoning
1 tomato bullion (found in Hispanic food section)
red pepper flakes (depends on how much spice you like)
cheddar cheese

Add all ingredients (except cheese) to pot and cook on low, covered, for 3 hours. Pull meat out and set aside. In processor liquefy remains in pot.. Pour in a pan and reduce by half. Roll meat in tortilla, poor reduced sauce over and sprinkle with cheese. Bake at 350 for about 20 minutes

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