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Lazy Layered Steak Enchilada

12 Jan 2015
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Who says Lazy is not Okay? Wait 'til you taste this Laziness... You'll see, you'll see!

Summary

Yield
or 3 Servings
Prep time
1 hour, 30 minutes
Cooking time
Total time
1 hour, 30 minutes

Description

Lazy… because our corn tortilla is too lazy to curl with the fillings, we decided to lay each flat instead;

Lazy… because the lovely wagyu meat that melted like butter we had should be cooked quickly,

And lazy, because even if this was cooked the “lazy” way, the taste remains scrumptious.

… now come and get lazy with us!

Note: This is originally my husband’s creative recipe. I am just his sous chef. Sous chef? Hey, I dreamt of this!

Ingredients

3 1⁄2 oz
chipotle sauce
1⁄2 lb
wagyu steak (marbled)
2 c
cooked pinto beans, drained
1⁄2 c
white onion, diced
1 T
garlic, chopped
   
Mexican seasoning, to taste
10 oz
green enchilada sauce (or more)
1 c
cheddar cheese (grated or thinly sliced)
6  
pieces medium corn tortilla, thawed if frozen
2 T
cooking oil
   
Garnishing (optional): diced red onion, diced red tomatoes, black olives and fresh cilantro leaves

Instructions

Slice wagyu thinly at about ¼” in thickness, and by about 2 inches length; 1” width.

Pour chipotle sauce into a container, and add in the meat.  Let marinade for at least 25 minutes at room temperature, or 2 hours refrigerated.
 
This is the kind we are using.  If you prefer to make your own, much better!

Meanwhile, preheat overn at 180decree C (using gas-oven), and cook the beans.  Heat 1T cooking oil in a wok or heavy skillet over medium heat.  When oil is hot but not smoking, add in garlic and sauté until lightly browned, then add in garlic.  Sauté until translucent.  Mix in beans. Mash lightly with large fork. Let cook until just hot.  Season with Mexican seasoning to taste.  Set aside.
 
Spread 1T remaining oil in the bottom of a small baking dish, then pour in ¼ c enchilada sauce and spread evenly.
 
Pour the rest of green enchilada sauce in a separate dish.  This could be your regular dinner dish. 
 
Pick a corn tortilla and dunk this to enchilada sauce, making sure both sides are covered with it.  Place the sauced corn tortilla in the prepared baking dish.  Add one more to cover the whole bottom. Yes, this recipe is using a small rectangular baking dish that has about 6” in width and 11” length.
 
Spread on top of this layer half of the prepared pinto beans, then equally spread half of the meat.  Brush with green enchilada sauce. 
 
Repeat the layer beginning with corn tortilla, and after the meat is spread on top, cover with sauced tortilla.  If there is remaining enchilada sauce, spread evenly on top of the corn tortilla.  Layer the top with cheese and garnishing.  How much to garnish depends on you.  In this recipe, you may garnish with 1T diced red onion; 1T diced red tomatoes; 6 black olives, thinly sliced; and a sprinkle of about 6 cilantro leaves, torn. 
 
Bake until cheese is melted, which is up to 30-45 minutes.
 
Remove from heat.  Cool down a bit, then serve.  Promise, nobody will notice our laziness!

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