Ingredients:
4 (about 1 1/2 pounds total) thin steaks cut from the tenderloin or short loin, or trimmed skirt steaks
About 2 tablespoons freshly squeezed lime juice
2 1/2 to 3 cups Frijoles de la Olla (beans) (click for recipe)
About 3/4 cups Roasted Pepper Rajas (click link for recipe) made whipping cream or broth
About 1 1/2 cups Chunky Guacamole (click link for recipe)
4 romaine lettuce leaves for garnish
4 radish roses or radish slices for garnish
8 corn tortillas, preferably store-bought
1/4 cup vegetable oil, plus a little more if necessary
1/2 cup (about 2 ounces) crumbled Mexican queso fresco or other fresh cheese such as feta or farmer’s cheese.
Methods:
Lay steaks in a non-corrosive dish and sprinkle both sides with the lime juice. Cover and refrigerate 1 – 4 hours.Scrape the cooked beans into one small saucepan and the tomatillo sauce into another; cover them and set aside. Scoop the rajas into a small, oven-proof dish, cover with foil and set aside.
Last Minute Preliminaries
About one hour before serving, put together the guacamole. Lay the romaine leaves on a plate and mound a portion of guacamole on each one; decorate with radish roses or slices. cover lightly with plastic wrap and refrigerate.
If the tortillas are moist, lay then in a single layer to dry until leathery. Heat the oil in a large, heavy skillet over medium-high heat. When hot enough to make the edge of a tortilla really sizzle, quick-fry the tortillas one at a time, about 3 seconds per side, to soften them. Drain well on paper towels, stack them up, wrap in foil, place in the over and turn it on to 200 degrees. Set the skillet aside to use for frying the meat.
Set out the cheese and onion. Place the rajas and 4 large heatproof dinner plates in the oven. Set the beans and the tomatillo sauce over low heat to reheat.
Frying The Meat
Dry the steaks on paper towels, then sprinkle with salt and pepper. Heat the skillet from Step 3 over medium-high heat; if there isn’t enough oil left over to lightly coat the bottom, then add a little more. When the pan is quite hot, lay in the steaks. Fry rare or medium-rare, 1 1/2 to 2 minutes per side; don’t overcook. Remove to a wire rack set over a plate and keep warm in the oven. (As the meat “rests, it will reabsorb juices that would otherwise leak when cut.)
Assemble The Dish
Lay out the plates and assemble 2 enchiladas on each one: Remove a tortilla from the foil, lay it on the side of one plate, ladle a little sauce in the center, fold in half, then ladle sauce over the top; repeat with a second tortilla, letting it overlap, the first one a little, then sprinkle them with cheese and onion. Lay a steak on each plate, top with a portion of the rajas, then slide a “romaine boat” of guacamole in beside it. Serve immediately with bowls of steaming beans set to the side of each plate.