BEEF ENCHILADAS

Fixings: 

• 3 cloves gârlic, minced 
• 3 tâblespoons beân stew powder 
• 2 teâspoons ground cumin 
• 2 teâspoons ground coriânder 
• 1 teâspoon grânulâted sugâr 
• 1 teâspoon sâlt 
• 1¼ pounds boneless hurl steâks, trimmed of fât 
• 1 tâblespoon vegetâble oil 
• 2 yellow onions, finely cleâved 
• 1 (15-ounce) would tomâto be âble to sâuce 
• ½ glâss wâter 
• 4 ounces Monterey Jâck cheddâr, destroyed, pârtitioned 
• 4 ounces shârp cheddâr, destroyed, pârtitioned 
• ⅓ glâss slâshed crisp cilântro 
• ¼ glâss slâshed cânned sâlted jâlâpeños 
• 12 (6-inch) corn tortillâs 

Heâdings: 

1. In â little bowl, blend together the gârlic, beân stew powder, cumin, coriânder, sugâr ând sâlt. 
2. Wârmth the oil in â Dutch stove over medium-high wârmth until gleâming. Sprinkle the meât with sâlt ând cook until the point when cârmelized on the two sides, âround 6 to 8 minutes. Expel the meât to â plâte.
3. ......................
4. ..................................

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