Enchiladas de Suadero en Salsa Verde

Ingredients

• Sour cream (1 cup)
• Queso fresco (1 cup, crumbled)
• Salt (to taste)
• Pepper (to taste)
• Vegetable oil (2 tablespoons)
• Chicken broth (1 cup)
• Cilantro (1/2 cup, chopped)
• Garlic (2 cloves, minced)
• Onion (1 medium, chopped)
• Serrano peppers (2, chopped (adjust for heat preference))
• Tomatillos (6, husked and chopped)
• Corn tortillas (12)
• Suadero beef (1 lb, cooked and shredded)

Instructions

1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the suadero beef and cook until browned on all sides. Remove from the skillet and set aside.
3. In the same skillet, add the chopped onion and garlic. Cook until the onion is translucent, about 4-5 minutes.
4. Add the tomatillos and serrano peppers to the skillet. Cook until the tomatillos are soft, around 6-7 minutes.
5. Transfer the cooked onion, garlic, tomatillos, and serrano peppers to a blender. Add the chopped cilantro and blend until smooth. This is your salsa verde.
6. Return the blended salsa verde to the skillet, then add the chicken broth. Season with salt and pepper to taste.
7. Simmer the salsa verde for 10 minutes to allow the flavors to meld together.
8. Dip each corn tortilla in the salsa verde to soften, about 10 seconds per side.
9. Fill each tortilla with a portion of the cooked suadero beef and roll it up tightly.
10. Place the rolled enchiladas in a baking dish and pour the remaining salsa verde over the top.
11. Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until the enchiladas are heated through.
12. Serve the enchiladas topped with crumbled queso fresco and a dollop of sour cream.