Beef Enchiladas with Cornbread Stuffing

Ingredients:

For the Filling:

  • 1.5 pounds high-quality beef tenderloin, thinly sliced

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 1 can (14 ounces) black truffle-infused beans, drained and rinsed

  • 1 cup sweet corn kernels (fresh or high-quality frozen)

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • Sea salt and freshly ground black pepper to taste

  • 1 cup aged Manchego cheese, finely shredded

  • 1/4 cup fresh chives, finely chopped

For the Cornbread Topping:

  • 1 cup high-quality cornmeal

  • 1 cup cake flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon sea salt

  • 1 cup high-quality buttermilk

  • 1/4 cup unsalted European-style butter, melted

  • 2 large eggs

For the Enchilada Sauce:

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons cake flour

  • 2 tablespoons high-quality chili powder

  • 1 teaspoon ground cumin

  • 1/2 teaspoon dried Mexican oregano

  • 1/4 teaspoon cayenne pepper

  • 2 cups rich beef or veal stock

  • 1 can (14 ounces) San Marzano crushed tomatoes

For Garnish:

  • Microgreens or edible flowers

  • Shaved black truffle (optional)

Instructions:

Prepare the Filling:

  1. In a pan over medium-high heat, quickly sear the thinly sliced beef tenderloin until just browned. Set aside.

  2. In the same pan, sauté chopped onions and garlic until softened and aromatic.

  3. Add black truffle-infused beans, sweet corn, ground cumin, smoked paprika, salt, and black pepper. Cook for an additional 5 minutes.

  4. Gently fold in the seared beef, Manchego cheese, and chopped chives. Set aside.

Prepare the Cornbread Topping:

  1. Preheat your oven to 400°F (200°C). Grease a baking dish (approximately 9x13 inches).

  2. In a bowl, whisk together cornmeal, cake flour, baking powder, and sea salt.

  3. In another bowl, whisk together buttermilk, melted butter, and eggs.

  4. Combine the wet and dry ingredients, stirring until just combined.

Make the Enchilada Sauce:

  1. In a saucepan, heat extra virgin olive oil over medium heat. Stir in flour, chili powder, ground cumin, dried oregano, and cayenne pepper. Cook for 1-2 minutes to form a roux.

  2. Gradually whisk in rich beef or veal stock and San Marzano crushed tomatoes. Bring to a simmer, stirring constantly until the sauce thickens. Adjust seasoning to taste.

Assemble and Bake:

  1. Spread a thin layer of the enchilada sauce on the bottom of the prepared baking dish.

  2. Fill each tortilla with the beef and corn mixture, roll them up, and place them seam-side down in the baking dish.

  3. Pour the remaining enchilada sauce over the rolled tortillas.

  4. Carefully spread the cornbread batter over the top of the enchiladas, ensuring an even layer.

  5. Bake in the preheated oven for 20-25 minutes or until the cornbread is golden brown and cooked through.

Serve:

  1. Remove from the oven and let it rest for a few minutes.

  2. Garnish with a sprinkle of fresh chives, microgreens, or edible flowers. Optionally, shave black truffle over the top for a luxurious touch.

  3. Serve the Beef Enchiladas with Cornbread Stuffing on individual plates for an elegant dining experience.