1 Medium Onion
2 Jalapeno Peppers
1 Clove Garlic
2lbs. Boneless Short Ribs (other cuts of steak would work as well)
6oz Lime Juice
1/4 Cup Rice Wine Vinegar
1 Cup Water
1/3 Cup Flour
1/2 tsp Cumin
1 tsp Chili Powder
1 Packet Beef Boullion
1 Salt to taste
6 Medium Flour Tortillas
10 oz Shredded Monterey Jack Cheese
1/4 cup vegetable oil
Sour Cream (optional)

Cut the steak into bite sized pieces, trim away any excess fat.

Mince garlic and put aside.

Finely dice the onion and peppers(remove the seeds) Put the oil in a large saucepan and heat for several minutes. Add onion and peppers, saute’ for 5 minutes then add the garlic and continue to saute for 3 more minutes.

Add beef, lime juice, rice wine vinegar and water to the pan.

Next add flour, cumin, chili powder, beef boullion and salt. Allow mixture to cook for 20 minutes, stirring occasionally.

Once mixture is ready, spoon into tortillas and roll like an enchilada. Top with shredded cheese and microwave for a minute or so to melt the cheese, top with sour cream and enjoy!

Recipe courtesy of Food Follies.