Char-Grilled Texas T-Bone With Caciotta Cheese Enchiladas
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
53
Spice
40
Sweetness
43
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Olive Oil2 tbsps
Granulated Garlic (dried)2 tbsps
Sugar1 tsp
Ground Cumin2 tbsps
Ground Black Pepper (coarsely)1 tbsp
Ground Thyme1 cup
Vegetable Oil4.5 cups
Caciotta (grated)2 cups
Chili Paste (red)1 cup
Tomato (diced)1 tbsp
Honey2 tbsps
OilDirections:
1
Prepare the enchiladas and heat the grill
2
Rub the steaks with the oil and seasonings and set aside at room temperature while grill heats
3
When the grill feels medium-hot when you hold your hand 5 inches over the fire, it is ready to use
4
Place the steaks on the grill and cook them for 5 minutes on each side for medium
5
At serving time, place the steaks on 4 plates and top each steak with 2 hot Caciotta Cheese Enchiladas
6
Serve immediatley
7
For the Reata Grill Blend: Combine all of the ingredients in a small bowl, blending well to evenly distribute the spices
8
Be sure to break up any chunks that appear
9
Store the blend in an airtight container
10
Shake or stir it again before each use
11
For the chile sauce: Place the chile paste, tomato, cumin, and honey in a blender and puree until smooth
12
Adjust seasonings with salt
13
Heat the oil in a skillet over medium-high heat
14
Pour in the puree and cook for 3 minutes, until the flavors are well combined
15
Use the sauce immediately on enchiladas, or store in a glass container in the refrigerator until ready to use
16
Keeps for a week
17
For the enchiladas: Lightly grease an 11 3/4 by 7 1/2-inch glass baking pan
18
Set aside
19
Heat the oil in a small skillet over low heat, until it's hot enough to sizzle when a tiny piece of tortillas is dropped in
20
Using tongs, dip a tortilla into the hot oil, removing it quickly and letting excess oil drip off
21
Dip tortilla into chile sauce and lay it on a flat surface
22
Sprinkle 1/2 cup of the cheese down the center of the tortilla and roll the tortilla from 1 end to the other
23
Lay the enchilada in the prepared pan with the seam down
24
Repeat the steps with each tortilla, fitting them tightly into the pan
25
Pour the remaining chile sauce over the top of the enchiladas and sprinkle them with the remaining cheese
26
Prepare these as close to serving time as possible
27
To finish the enchiladas, preheat the oven to 400 degrees and bake them for 12 minutes
28
Serve at once