Runner’s Fuel Station

Travelers Rest Farmers Market inspired
Beef Enchiladas with Ranchero Sauce

by Chef Vince
originally published in Pace Running Magazine Summer 2015

FM flag and logo with enchilada

I hope everyone is having a fantastic summer, After spending some time at The Travelers Rest Farmers Market, my wonderful friends at Pace and I decided to put together a recipe sourcing all the great local folks from the market.

I was in Santa Fe New Mexico last month and picked up on some unique regional flavors. Now seems like the perfect time to combine some Southwest and South Carolina flavors for the summer season!

1:  Beef Enchiladas

Quick Ranchero Sauce:
1 quart marinara  (from Naked Pasta)
2 serrano chiles, deseeded and chopped
2 large garlic cloves
1/4 cup vegetable oil
1 small white diced onion  (from Beechwood Farms)
Salt
1 tsp. sugar
1 cinnamon stick

Method:
Place marinara, chiles, and garlic in blender. Blend until smooth. Add oil to sauce pan on medium heat, add onions, and stir until translucent. Add tomato puree, sugar and cinnamon stick, salt to taste.

2: The Filling:

1 1/2 lbs. beef tenderloin (from Greenbrier farms)
3 tbsp. extra virgin olive oil (from Oreno Hellenic Ladi)
1 large white onion diced (from Greenbrier farms)
2 garlic cloves chopped
3/4 cup chopped cilantro (from Harp & Shamrock Croft)
1/2 cup raisins
2 tbsp. jalapeño juice
1 tsp. dried oregano
Salt and Pepper
Corn tortillas

Method:
Cut beef 1/4 inch strips. Heat oil in a large skillet (I like to use a dutch oven pan) over medium heat; just as it is about to smoke, carefully add meat, onion and garlic. Stir continuously until onion is wilted, about 6-8 mins. Add cilantro, raisins, jalapeño juice, oregano, salt and pepper to taste, stir in 1/2 cup of the Ranchero sauce, bring to boil.

3: The Build:

Preheat oven to 350 degrees.

Heat tortillas in a saute pan, until just a little brown. Then place on sheet pan, scoop about 1/2 cup of filling on tortilla then place another tortilla on top and cover with 3/4 cup of Ranchero sauce. Place in oven for 10-12 minutes, add chiles on top if desired. Garnish with freshly sliced jalapeños, diced tomatos (from Hurricane Creek Farms) and cilantro (from Redd Tree Produce and Herbs).

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Chef Vince is the owner of Bieneteuolo LLC. He has worked as Event Chef for ESPN NYC and numerous steak houses and fourstar restaurants in New York City, Miami, and the Caribbean. He prepares inhome dinners and caters in the Greenville area. He enjoys running, mountain biking, and hockey.

Purchase the issue in which this article was published (Summer 2015) from the Back Issues section of our website, or Subscribe to Pace Running Magazine and receive future issues.

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