Sauce
Olive oil
3 cloves minced garlic
1/4 cup minced onion ( I used sweet onions)
Saute til onion starts to turn translucent
Add
1/2 tsp dried oregano
2-1/2 tsp chili powder (if you can get smoked perfect)
1/2 tsp dried basil
1/8 tsp ground pepper (I just crank on my pepper grinder til I get bored)
1/8 tsp salt (or just grab a pinch from your salt pig. If you don't have one, you should.)
1/2 tsp ground cumin
Stir to mix saute just a bit.
Add
1/4 cup salsa (I had Resers Restaurant Style in the fridge, medium hot)
2 cups or so of tomato sauce
Water to the consistency that you want it although I skipped the water this time because it was fine.
Steak
Rub two steaks with southwest seasoning (I make my own but you could use any store bought) and grill over low heat, about ten minutes per side, turning frequently, until completely cooked. Cut into small pieces
Onion
Chop one sweet yellow onion and saute over low heat in a mix of butter and oil until translucent.
Assembly
Put about 1/4 of the sauce in the bottom of a 9 x 13 baking dish. In each tortilla shell wrap some crumbled Queso Fresco cheese, some steak, and some onion. Line the baking dish with wrapped tortillas. Pour the rest of the sauce over top the tortillas and cover with grated Monterey Jack cheese.
Bake for 25 minutes at 375 degrees F and serve with sour cream.
Super easy and incredibly good.
