This delicious recipe is courtesy of Roberto Santibanez's cookbook, "Rosa's New Mexican Table."
- 3 tablespoons light olive oil
- 1 1/2 pounds beef tenderloin tips, cut into 1/4-by-1/4-inch strips
- 1 large white onion (about 10 ounces), cut into 1/2-inch pieces
- 2 cloves garlic, chopped
- 3/4 cup slivered almonds
- 3/4 cup chopped fresh cilantro, plus more for topping
- 1/2 cup raisins, plus more for topping (optional)
- 2 tablespoons juice from Rosa's Pickled Jalapenos or store-bought pickled jalapenos
- 1 teaspoon dried oregano, crumbled
- Coarse salt and freshly black ground pepper
- Ranchera Sauce
- 12 (6-inch) corn tortillas
- 3 to 4 tablespoons vegetable oil
- 2 cups very thinly sliced red cabbage
- 6 Rosa's Pickled Jalapenos
Heat olive oil in a large skillet over medium-high heat until it just starts to smoke. Immediately, but carefully, add beef, onion, and garlic into the pan. Cook, stirring, until onion is translucent and beef is cooked through, about 8 minutes. Add almonds, cilantro, raisins, jalapeno juice, and oregano. Season with salt and pepper. Stir in 1/2 cup ranchera sauce and bring to a boil. Remove from heat. Filling can be made up to 2 hours in advance. Let cool, cover, and refrigerate.
In a medium skillet, heat vegetable oil over medium-high heat. Place a tortilla in the skillet and cook, turning once, about 15 seconds per side. Transfer to a paper towel-lined plate. Repeat process with remaining tortillas.
Place 1 tortilla in the center of each of six warmed plates. Top each with an even layer of beef filling, and then with a second tortilla. Spoon about 3/4 cup of ranchera sauce over each enchilada and let it run onto the plate. Scatter cabbage over the top, and place a pickled jalapeno on the cabbage; sprinkle with cilantro and raisins, if using. Serve immediately.