INGREDIENTS
1/2 lb
Flank steak
2
Chipotle peppers, whole
3/4 cup
Coriander, fresh leaves
1 cup
Corn, organic
2 cloves
Garlic
1
Onion
3 14.5 ounce cans
Tomatoes with green chiles, organic fire-roasted & diced
3
heaping tbsp Tomato paste
1
heaping tbsp Adobo sauce
1
Black pepper
1/4 tsp
Black pepper
1 tbsp
Brown sugar
1/4 tsp
Paprika, smoked
1
Salt
1 1/2 tsp
Salt
2
Olive oil
3/4 tsp
Cumin, ground
1 tbsp
Pepitas
12
Corn tortillas
3 cups
3-cheese blend
1/2 cup
Cotija cheese
1
Chipotle enchilada sauce, Smoky