Recipes Ingredients Meat & Poultry Beef Recipes Beef Enchiladas 4.0 (2) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 27, 2011 Print Share Share Tweet Pin Email Servings: 6 This delicious recipe is courtesy of Roberto Santibanez's cookbook, "Rosa's New Mexican Table." Ingredients 3 tablespoons light olive oil 1 ½ pounds beef tenderloin tips, cut into ¼-by-¼-inch strips 1 large white onion (about 10 ounces), cut into ½-inch pieces 2 cloves garlic, chopped ¾ cup slivered almonds ¾ cup chopped fresh cilantro, plus more for topping ½ 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 Directions 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. Print