This is not a 'tried and true' recipe, but it is one I'd love to make so I'm saving it here. Beloved Husband would have problems with the peppers and onions, so I would have to make when we have the right company, and fix his steak without the trimmings. The recipe's results are similar to one of my favorite restraunt lunches, though, and well worth the effort -- if you like steak in the Tampico style. Tradition has it that this style was created in Tampico, Tamaulipas, Mexico, with a blend of citrus, onion and peppers.
Ingredients (for four)
4 steaks (use your favorite, from flank to ribeye can be found in recipes)
1/4 cup lime juice (some recipes call for lemon or orange)
Salt to taste
2 or 3 large poblano peppers (variations call for ancho, serrano)
2 teaspoons vegetable oil
1 large onion, sliced, not chopped
Oil to cover bottom of a pan
4 tortillas (corn or flour, your choice)
1 cup shredded cheese (sharp cheddar, Jack, Mexican - your favorite)
Several slices of cheese (sharp cheddar, Jack, Mexican - your favorite)
1 recipe of Poblano mole -- see note below!
And -- I would substitute a carton of Philly Santa Fe Blend Cooking Creme instead of creating a mole. But, that's because 1) I enjoy saving time over getting a sauce just right and 2) I tasted that Cooking Creme and like its flavors. If neither one of those reasons are appealing, feel free to look up a poblano mole recipe and use instead.
Place the steaks in a non-reactive container and marinate with the lime juice, adding salt to your taste. We use very little salt here, so I just sprinkle a bit of sea salt in. Most recipes I've seen either don't have a marinate time or say about 30 minutes. I prefer a bit longer to allow tenderizing as well as full flavor infusion.
Roast the peppers. Preheat oven to 375f. Line a baking sheet with aluminum foil, brush peppers with vegetable oil and place them on the sheet -- not touching each other. Place in the oven. Every twenty minutes or so, turn the peppers, rotating evenly. The skins should blister and turn brown. Remove from the oven to set aside to cook for about a half hour, then split to remove the skin and seeds. This is slippery and messy, but don't worry -- it's worth it to get the long slices for the flavor. Set them aside. At this point, they could be used in any recipe, so pepper roasting should be remembered.
While roasting those peppers, caramalize the onion. A Texas 1015 is ideal, or sweet Vidalia. All onions have sugars which caramilize, but these are sweeter. Use a thick bottomed pan, coated with oil or a combination of oil and butter. Heat until the oil shimmers, then add the onion slices, stirring to coat with the oil. Spread slices evenly and let cook over medium heat -- do not let them dry out, add a little water. They need to brown, but not burn. Stir often! My daughter covers them, some people don't. Either way, they need to be scraped every few minutes as they brown. After about 45 minutes, they should be done and set aside.
After this hour in the kitchen, we're ready to grill and assemble. Of course, this can be done ahead of time, too.
Grill the steaks on one side. Remove from the grill. Placing grilled side up, put slices of roasted peppers and caramalized onion on the top of the steak and return to grill the other side.
If you have a helper grilling, great -- you can then assemble the enchiladas. Heat the tortillas, spread with a bit of the onion, shredded cheese and a spoonful of the Philly Cooking Creme, roll. Place in a baking dish and put in the oven for a few moments to melt.
When steaks are done, place some cheese slices over the peppers and onions, place on baking sheet and put in the oven for a few moments to melt the cheese.
Heat the remaining Philly Cooking Creme, adding milk to make a smooth sauce. Maybe heat some refried beans as a side dish, too.
Plate the steaks with one enchilada, cover with sauce, add some refried beans. Serve with salad, maybe some salsa and/or guacamole and think south of the border.