I treated my best friend to his birthday dinner at a Restaurant called Truck. Here, I fell in love with enchiladas. So I decided to try making them at home. Thanks to, thenovicechefblog.com, I was able to find some really good recipes and formulate my enchilada strategy.
Adobo Sauce: 1 bag of dried red chili peppers (could not find ancho chillis or guajillo chillis), lots of garlic cloves, cumin, marjoram/oregano, white pepper, salt, white vinegar, chicken stock, tomato paste.
Shredded Flank Steak: Simmer flank steak in beef broth and bay leaf for 45 minutes, after its done, shred it apart with a fork, in a separate bowl, make a marinade with some leftover broth, garlic, lime juice, salt, and pepper. After 30 minutes, remove shredded beef from marinade, and saute in a hot pan with canola oil until it starts to caramelize on the bottom.
Tofu: Lightly coat cubes with canola oil, bake until crispy, mix with honey and adobo sauce.
Pico de gallo: Blend roma tomato, jalepeno, white onion, cubanelle pepper, cilantro, salt, pepper, lime juice, garlic.
Layer flour and corn tortillas, with mild cheddar cheese, adobo sauce, pico de gallo, and meat/tofu . Heat in oven for everything to melt together.
The Looseleaf Cookbook 