Spicy steak and Monterey Jack enchiladas with corn salsa

Dive into the zesty world of Spicy Steak and Monterey Jack Enchiladas with a delightful twist of Corn Salsa. This recipe is a perfect blend of juicy steak, creamy Monterey Jack cheese, and a tangy, fresh corn salsa, offering a burst of flavors that bring the essence of Mexican cuisine right to your dinner table.

Spicy Steak and Monterey Jack Enchiladas with Corn Salsa Cultural or Historical Context: Enchiladas are a staple in Mexican cuisine, known for their versatility and rich, flavorful sauces. This recipe combines traditional elements with a unique twist, introducing a corn salsa that adds freshness and a slight crunch, creating a perfect balance of flavors.

Ingredients List:

• 500g porterhouse steak (sirloin steak)
• ½ tablespoon vegetable oil
• 1 ½ teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon cumin
• ½ teaspoon cayenne (or chili powder)
• ½ teaspoon ground black pepper
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 400g tin black beans (14oz)
• 1 ½ cups enchilada sauce (375g / 13.2oz)
• 2 cups cheddar cheese, grated
• 8 flour tortillas (8 inch)
• Jalapeno, coriander (cilantro), and lime wedges for serving
• For the corn salsa: corn kernels, cotija cheese, jalapeno peppers, chili powder, fresh cilantro, lime, salt​​​​​​.

Preparation Instructions:

1. Preheat your oven and prepare the steak with a seasoning mix of paprika, salt, cumin, cayenne, and black pepper.
2. Sear the steak in a hot pan, aiming for a rare to medium rare doneness, then let it rest before slicing.
3. Sauté onions and garlic, then mix in black beans and a portion of enchilada sauce.
4. Combine the steak slices with the onion and bean mixture.
5. Assemble the enchiladas with tortillas, the steak mixture, and cheese, roll them up, and place them in a baking dish.
6. Top with the remaining enchilada sauce and cheese, and bake until the cheese is bubbly and golden.
7. For the corn salsa: Mix corn kernels, cotija cheese, diced jalapeno, chili powder, chopped cilantro, lime juice, and salt in a bowl and set aside for topping.

Storage and Reheating:

• Store the enchiladas in the fridge, covered, for up to 3 days. Reheat in the microwave or oven until hot through. For the corn salsa, it's best enjoyed fresh, but it can be refrigerated in a sealed container for up to 2 days.

Nutritional Information: While specific nutritional information varies, this dish provides a good balance of protein from the steak, fiber from the beans, and a variety of vitamins and minerals from the fresh salsa ingredients.

Frequently Asked Questions:

• Can I use leftover steak for this recipe? Yes, thinly slice it to ensure it's tender after baking.
• Can I freeze enchiladas? Yes, assemble the enchiladas, freeze, and add sauce and cheese before baking. Thaw overnight before baking for best results.

Enjoy these Spicy Steak and Monterey Jack Enchiladas with a side of homemade Corn Salsa for a delightful meal that promises to be a crowd-pleaser at any gathering or a cozy family dinner.

Original recipe inspiration from The Cozy Apron, Sugar Salt Magic, and Three Olives Branch​​​​​​.