Tri tip bison or buffalo meat simmered with onion and garlic all day until it fell apart in tender, juicy shreds of tasty meat! The whole roast is enough for several meals for us. Part of it was used in the enchiladas.
After the meat was finished cooking, it was set aside to rest (aka chemical reaction) and the sauce was made. Then green chiles, cilantro, and some salsa were added to the shredded buffalo.
The salsa, sometimes called pico de gallo when it is chunky, had green peppers, jalepeno peppers, tomatoes, green onions, garlic, cilantro, and salt and pepper. It is fresh which is exactly what helps makes the enchiladas!
The sauce starts with 2 Tablespoons of butter, 1 Tablespoon of flour sizzling on medium heat in a cast iron pan. Add to it medium green enchilada sauce by Frontera. This one has tomatillos, garlic, and other tasty spices! After that, add about three cups from the tri tip broth that has been simmering all day. Now it is time to put this all together: Put sauce in the bottom of the baking pan, dip each corn tortilla that has already been heated in medium hot oil, into the sauce and fill with shredded beef mixture and cheese. Continue until all of the tortillas are filled and tucked seem side down in the pan. Now cover all of the enchiladas with sauce and more cheese and salsa!
Bake for 25-30 minutes or until the cheese is bubbling on top in an oven set at 350 degrees. You can add olives or other peppers if you want more or different flavors.
Top with more fresh cilantro and serve with fresh fruit or rice or beans or anything you like!
~ Mmmm, don't forget fresh avocado and sour cream on the side!