• 1T    Cumin
• 1T    Chili Powder
• 1T    Garlic
• 1T    Coriander (Fresh ground if available)
• 1T    Paprika
• 1T    Black Pepper
• 1T    Kosher salt
• 1/2t  Chili de Arbol
• 1/2t  Chili Flake

 

Directions:

1. Combine all dried ingredients in a shaker or bowl.
2. Pat meat dry and add rub. Allow to rest for at least 30 min. (I used 1lb of Tri-tip.)
3. Grill over high heat until internal temp reaches 130 for medium rare. (Cook to higher temp if you prefer more done.)

Cilantro Lime Crema

• 1C          Sour Cream
• 1T          Mayo
• 1 1/2      Lime (juiced)
• 1.5oz     Cilantro
• Kosher salt (1 pinch)

Directions:

1. Combine all ingredients in blender and blend. Or using a stick blender combine ingredients and grind until smooth
2. Pour from blender/container into a squeeze bottle or serving dish and refrigerate.

• 12oz    Salsa (I used a local one but anything like Pace or that style will work.)
• 24oz    Water
• 12oz    Tomato Sauce
• 1T        Cumin
• 1T        Chili Powder
• 1/2t      Kosher Salt
• 1/2t      Black Pepper
• 4T        Butter
• 4T        Flour

 

Directions:

1. Combine salsa, water, tomato sauce, cumin, chili powder, salt, and pepper in a medium sauce pan with cover.  Bring to a boil while covered, whisk to combine.  Boil for minimum of 10 min.
2. While sauce is boiling make roux by melting the butter in a sauté pan over medium-high heat ,then add an even amount of flour.   Cook until roux starts to darken slightly and all the flour is combined. Set aside.
3. After sauce has boiled for 10 min start to gradually add roux to boiling sauce and constantly whisk.  Continue to thicken until it coats back of spoon. (You probably won’t need all of the roux.)

Overall Directions

• Corn tortillas
• Shredded Cheese (cheddar jack)
• 2 fresh jalapenos (sliced)
• Grilled steak (above)
• Cilantro Lime Crema (above)
• Enchilada sauce(above)

Directions:

1. Make sauce and crema.  Grill steak and allow to rest.
2. Slice steak to smaller bite sized pieces for filling.  Turn oven to 375.
3. Warm tortillas and fill each one with your desired filling. Place on an over safe plate or baking dish.
4. Top rolled enchiladas with sauce making sure to cover the entire tortilla.
5. Add cheese to enchiladas and bake for 20 min or until cheese is melted.
6. Remove enchiladas from oven and top with crema and  fresh jalapenos.

This was just one example of ways to use the sauce and crema. Other good uses are beef burritos with leftover taco meat, fajita burritos, or enchiladas and burritos with other fillings. It’s a great way to use up leftovers.