Step 1

In a small prep bowl combine the garlic, chili powder, cumin, coriander, paprika, sugar and salt. Rub over the steaks or ribs.

Step 2

In a large skillet or Dutch oven set over medium-high heat, add the oil. When the oil is hot and shimmers add the meat and cook until browned on both sides, about 5-8 minutes. Transfer the meat to a plate, set aside.

Step 3

Reduce the heat to medium, add the onions and cook until brown, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat/juices to the pot, cover, reduce the heat to low. Simmer for 1½-2 hours or until the meat is tender and falls apart.

Step 4

Preheat oven to 375 degrees. Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and break the beef into small pieces. Mix together with half of the shredded cheeses, the cilantro and the chopped jalapeños.

Step 5

Spread 3/4 c. of the sauce in the bottom of a 9x13-inch baking dish. Warm the tortillas in the microwave according to package directions to soften them and make them more pliable.

Step 6

Spread about ⅓ cup of the beef mixture down the center of each tortilla, roll up tightly, and place in the baking dish seam-side down. Pour the remaining sauce over the enchiladas so they are completely covered in sauce.

Step 7

Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with lightly greased foil (I spray the underside with PAM) and bake for 20 minutes.

Step 8

Remove the foil and continue to bake until the cheese begins to brown, about 10 minutes. Remove from the oven and allow to rest for 10 minutes before serving. Garnish with chopped cilantro and a dollop of sour cream.