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Green Chile Verde Steak Enchiladas
Green Chile Verde Steak Enchiladas
Rated 3.3 stars by 3 users
Category
Dinner
Servings
6
Prep Time
60 minutes
Cook Time
180 minutes
Homemade enchiladas, the Pit Boss way! These Steak Enchiladas Verde start with tender and flavorful marinated flank steak, cooked to perfection on the Pit Boss Platinum Series KC Combo griddle side then sliced thinly. The steak is then rolled up in traditional corn tortillas with heaps of cheese and a homemade Chile Verde sauce from tomatillos and poblano pepper smoked right on the grill. Serve with a side of fresh guacamole and salsa for the full flavor experience.
Ingredients
1/8 tsp Cayenne Pepper
1/2 tsp Coriander
Green Chile Enchilada Sauce
1 Lime, Juiced
1 Tbsp Olive Oil
1 Tbsp Red Wine Vinegar
2 lb Steak, Flank
1/2 cup Cilantro, Fresh
1 Tsp Cumin
-
1 Tsp Pit Boss All Purpose GSP Rub
Guacamole
1 cup Monterey Jack Cheese, Shredded
1 cup Queso Fresco, crumbled
Salsa
Sour Cream
12 Tortilla, Corn
-
Pit Boss Competition Blend Hardwood Pellets
Aluminum Foil
Blender
Metal baking sheet
Metal Sheet Tray
Mixing Bowl
Plastic Wrap
Whisk
If you don’t have flank steak available, you can also use a skirt steak.
Wood Pellet Recommendation
Special Tools
Bigger. Hotter. Heavier. Tip
Directions
Note: If you don’t wish to make the sauce yourself, you can substitute with green enchilada sauce available at most grocers.
2 lbs. Tomatillos, about 12
1 tbsp Olive Oil
1 Poblano Pepper
⅓ cup Red Onion, chopped
1 Lime, juiced
1 tbsp Red Wine Vinegar
½ cup Cilantro, chopped
1 tsp Cumin
1 tsp All purpose GSP Rub
Fire up your Platinum Series KC Combo Grill and set to Smoke mode.
Remove outer casing from tomatillos, then place on a foil-lined sheet tray with poblano pepper. Drizzle with olive oil, and season with salt and pepper. Transfer to grill, cover, and increase the temperature to 250° F. Smoke for 1 ½ to 2 hours, remove from smoker, then set aside to cool for 10 minutes.
In a blender, combine smoked tomatillos, smoked poblano pepper (stem removed), red onion, lime juice, vinegar, cilantro, cumin, GSP Rub. Blend until smooth. Set aside.
Directions
Preheat griddle to medium-low flame. Place steak on the griddle and sear 5 to 7 minutes per side, to desired doneness. Remove steak from griddle and rest for 10 minutes.
Thinly slice steak, place in a bowl, and add ½ cup of enchilada sauce.
In a separate bowl combine the queso fresco, Monterey jack, and chopped cilantro. Set aside.
To assemble enchiladas, place 1 cup of smoked sauce in the bottom of a 9 x 13 metal pan. Lay tortillas out, spread a tablespoon of sauce on each tortilla, then divide steak among them. Sprinkle with half of cheese mixture, then roll up each tortilla and place in prepared pan. Pour remaining sauce over enchiladas, then sprinkle with remaining of cheese.
Transfer enchiladas to grill shelf and cook for 25 minutes, then transfer to grill grate and cook an additional 5 minutes, or until sauce is bubbling along the outside and cheese has melted. Serve hot with guacamole, salsa, and sour cream.