He plays many many roles here at the ranch...ranch manager, horse trainer, teacher, counselor, spiritual mentor, daddy, and husband. He LOVES what he gets to be a part of here and it is because of him that we are on this great adventure. I always describe him as a good man and it doesn't hurt that he looks so dang good in his black cowboy hat. He loves and serves his Lord with all his heart and he does not shy away from anything. He's a protector by nature and everything seems ok if he's around. I love you, Tony and you will always be my best friend. Thank you for doing this life with me.
Tony loves to cook. He cooks for us regularly and he loves to cook for our staff and our guests. One of the dishes, he's best known for are his stacked enchiladas. So, I thought all of you might enjoy this recipe. Tony would eat mexican food everyday if he was given the option, so I think this recipe best represents my "mexican cowboy". You also need to know that Tony is not exactly a vegetarian. He cooks animals, he kills animals, and he believes in eating animals. So, this recipe he has actually made with chicken, cow, and deer. They all tasted unbelievable!!!! Straight from Tony's mouth..."it tastes better if it had parents."
Tony's Stacked Enchiladas
4-5 large garlic cloves, crushed
1 cup freshly squeezed lime juice
2 tsp salt
1 tbsp chili powder
1/2 tsp red pepper flakes
1/2 cup balsamic or
2 tbsp dark soy sauce
1/4 cup fresh cilantro, chopped roughly
1 tsp dry mustard
1 tbsp cumin
2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
Salt and pepper
Corn (preferably mix of blue and white) tortillas or a package of largepre-cooked tostadas
6 cups chili verde (good recipes online or buy at the store)
3 yellow bell peppers
2 red bell peppers
2 green bell peppers
Mix of white and yellow cheeses of choice
Mix garlic, lime juice, salt, chili powder, red pepper flakes, vinegar, soy sauce, cilantro, dry mustard, and cumin as your marinade and place meat in an air tight container or bag then refrigerate for at least 12 hours
Finally, here is simplest part, the enchiladas:
Preheat oven to 350
Drain the marinade from the beef. Season liberally with salt and. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches. Slice bell peppers and remove seeds and stem. Place peppers in a lightly oiled skillet and cook to light brown.
If you are using tortillas, use a skillet (preferably cast iron) and put 1 tsp of oil and heat. Fry tortillas until they become lightly crispy.
Thinly slice the steak against the grain on a diagonal.
Assembly: stack tortillas with beef and peppers up to three stacks on an oven safe platter; cover in chili verde and cheese then place in oven until sauce bubbles and cheese begins to brown.
Serve with rice, beans, or any sides that you like.