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1
In a small skillet heat the oil over moderate heat until hot, but not smoking.
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2
Using tongs, dip the corn tortillas, 1 at a time, into the oil for 5 seconds to soften.
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3
Remove the tortillas from the oil, letting the excess oil drip off.
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4
Put them on a paper-towel lined sheet tray to absorb the oil as they cool.
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5
Once they are cool enough to handle, take 1 tortilla at a time and build the enchiladas.
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6
Preheat the oven to 350 degrees F.
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7
Put a mound of the shredded meat (about 1/4 cup), a tablespoon of Jack cheese, a tablespoon of onions, and a pinch of chopped cilantro on each tortilla and roll up to enclose.
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8
In a shallow 3-quart baking dish, coat the bottom with 1 cup of the chili sauce.
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9
Arrange the tortillas, seam side down, in a single layer in the dish.
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10
Pour the remaining cup of sauce over the enchiladas and cover them with the remaining Jack cheese.
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11
Bake the enchiladas until the cheese is melted and bubbly, about 15 to 20 minutes.
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12
Sprinkle the enchiladas with the remaining cilantro and serve with the Mexican crema and Cotija cheese.
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13
On a sheet tray or baking pan, arrange the onion, tomatillos, tomatoes and garlic and drizzle with olive oil.
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14
Place under a broiler and char the vegetables, about 5 to 7 minutes.
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15
Keep an eye on them; you want them charred but not burned.
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16
In a dry heavy bottomed skillet dry toast the chiles until soft and fragrant.
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17
Remove the chiles from the pan, discard the stem and seeds and plunge them into a bowl of hot water to soften.
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18
Add the soaked chiles, roasted vegetables and the chicken stock to a blender.
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19
Blend the mixture until very smooth.
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20
If the mixture is too thick you can always thin it with a little of the chili soaking water.
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21
Season with salt and pepper, to taste.
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22
In the same skillet you toasted the chiles, toast the spices until fragrant, 2 to 3 minutes, and then grind them in a spice grinder.
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23
In a bowl, mix the ground spices with the 1/4 cup extra-virgin olive oil to form a paste.
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24
Rub this paste all over the flank steak and allow it to marinate for 30 minutes.
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25
After 30 minutes, season the steak with salt and pepper, to taste.
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26
Preheat the oven to 350 degrees F.
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27
Preheat a grill or a grill pan on medium-high.
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28
Grill the flank steak, for 3 minutes on each side, to char the steak.
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29
Put the steak in a roasting pan, pour the chili sauce over the steak, and cover the pan with foil.
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30
Put the pan in the oven and roast for 1 hour.
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31
Remove the steak from the pan, shred the meat and reserve the sauce.
