3 garlic cloves, minced
3 tbsp chili powder
2 tsp ground coriander
2 tsp groun cumin
1 tsp sugar
salt to taste
1 1/4 pounds blade steaks (I use chuck roast, and usually get about a 2 to 3 pound roast.....trim off fat and cut in cubes)
1 tbsp vegetable oil
2 onions, chopped (about 2 cups)
1 (15 oz.) can tomato sauce
1/2 cup water
8 oz. Monterey Jack or mild cheddar cheese, shredded (about 2 cups)
1/3 cup chopped fresh cilantro
1/4 cup chopped canned jalepenos
12 (6 inch) corn tortillas (I use flour tortillas) (You may not need all 12)
1. Combine garlic, chili powder, coriander, cumin, sugar, and 1 tsp. salt in small bowl. Pat meat dry with paper towles and sprinkle with salt. Heat the oil in a Dutch oven over medium-high heat until shimmering. Cook the meat in batches until browned on both sides, about 6 minutes per batch. Transfer the meat to a plate. Add the onions to the drippings in the pot and cook over medium heat until golden, about 5 minutes. Stir in garlic mixture and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and juices to pot, cover, reduce heat to low, and gently simmer until the meat is tender and can be broken apart with a wooden spoon, abou 1 1/2 hours.
2. Adjust oven rack to middle position and heat oven to 350 degrees. Strain the beef mixure over a medium bowl, breaking the meat (or chopping it) into small pieces; reserve the sauce, degreasing if necessary. Transfer the meat to a bowl and mix with 1 cup of the cheese cilantro, and jalapenos. (I also add cooked Spanish or Mexican rice, but that is optional).
3. Spread 3/4 cup of the sauce on the bottom of a 13 by 9 inch baking dish. Microwave 6 tortillas on a plate on high power until soft, about 1 minute Spread 1/3 cup of the beef mixture down the center of each tortilla, roll the tortilla, and set in the baking dish, seam side down. Repeat with remaining tortillas and beef mixture. Pour the remaining sauce over the enchiladas and spread to coat evenly. Sprinkle the remaining 1 cup of cheese over the enchiladas and wrap with foil. Bake until heated through, 20 to 25 minutes. Remove the foil and continue baking until the cheese browns slightly, another 5 to 10 minutes. Serve.