Nutritional Info

Nutrition Facts

Serving Size 1 (173g)

Calories 341
Calories from Fat 192 (56%)
Amount Per Serving %DIV
Total Fat 21.3g 33%
Saturated Fat 6.6g 33%
Monounsaturated Fat 12.6g
Polyunsaturated Fat 2.1g
Trans Fat 0.0g
Cholesterol 49.9mg 17%
Sodium 300.8mg 13%
Potassium 476.2mg 10%
Total Carbohydrate 12.8g 4%
Dietary Fiber 3g 12%
Sugars 2g
Protein 21.9g 44%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
 
Recipe Description
Here is a top notch enchilada recipe that uses tendloin for a tender and tasty treat.
Prep time
15 min
Cook time
1 hr
Ready In
1 hr 15 min

Ingredients

Serves Tool

Serves To:USMetric
2   large baking potatoes
5   ancho chiles stemmed and seeded
3   guajillo chiles stemmed and seeded
1   red onion thinly sliced
1 Tablespoon(T)  fresh lemon juice
1/2 Cup(c)  roasted garlic puree
1 Tablespoon(T)  achiote paste
1/2 Cup(c)  plut 2t olive oil
1 Pound(lb)  beef tenderloin cut into bite-sized chunks
1   freshly ground pepper
2 Cup(c)  chopped spinach
8   corn tortillas
1 Cup(c)  crumbled feta cheese
1/2 Cup(c)  chopped fresh cilantro

Preparation

BAKE THE POTATOES in a 350-degree oven for 50 minuutes.

Meanwhile, soak the chiles in hot water for 30 minutes.

Marinate half of the onion with the lemon juice and salt.

Drain the chiles, reserving the water, and transfer them to a blender. Add the garlic puree, achiote paste, and 1 cup of the chile water. Blend until smooth.

Transfer to a shallow bowl and season to taste with salt. Set aside.

In a medium skillet, heat the 2 tablespoons oil over high heat. Add the beef and the unmarinated onion and cook, stirring, for 2 minutes, or until the beef is seared. Add the spinach and cook and stir for 1 minute, or until wilted.

Remove from the heat.

When the potatoes are cool enough to handle, peel and mash them lightly. Add the beef mixture to the potatoes along with salt and pepper to taste. Mix well.

Place the same skillet over a medium heat and add the 1/2 cup oil. Once hot, dip each tortilla into it for 2 seconds, then into the chile mixture until well coated, and finally back into the oil. Cook each for 10 to 20 seconds, or until the tortilla is soft, and drain on paper towels.

Divide the beef mixture among the tortillas, roll them up, and place them seam-side down in a greased baking dish. Top them with the chile sauce.

Place in the oven for 7 minutes, or until bubbling hot.

Remove from the oven, transfer to plates, and garnish with the onion, feta, and cilantro.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.