Beef Enchiladas

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
579
FAT
115%
CHOL
48%
SOD
6%

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Ingredients for 6 servings

3 tablespoons light olive oil

1 1/2 pounds beef tenderloin tips, cut into 1/4-by-1/4-inch strips

1 large white onion (about 10 ounces), cut into 1/2-inch pieces

2 cloves garlic, chopped

3/4 cup slivered almonds

3/4 cup chopped fresh cilantro, plus more for topping

1/2 cup raisins, plus more for topping (optional)

2 tablespoons juice from Rosa's Pickled Jalapenos or store-bought pickled jalapenos

1 teaspoon dried oregano, crumbled

Coarse salt and freshly black ground pepper

Ranchera Sauce

12 (6-inch) corn tortillas

3 to 4 tablespoons vegetable oil

2 cups very thinly sliced red cabbage

6 Rosa's Pickled Jalapenos

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