Hi Trish! Blade steaks are cut from the chuck, and …

Comment on Easy Enchiladas Rojas by Malcolm.

Hi Trish! Blade steaks are cut from the chuck, and they’ll run you about five bucks a pound. They’re beautifully marbled but as I said, you’ve gotta take out the gristly middle, which is easy, because it’s clearly visible. Let me know what you think!

Malcolm Also Commented

Easy Enchiladas Rojas
Hi Jessica! If you don’t have access to dried chiles, you can omit them and bump up the amount of dried chile powder to three tablespoons. Just be sure to toast it for a few seconds with your garlic and onion, to let the spice open up. As for the oven? You’re on your own, there. 🙂

Easy Enchiladas Rojas
I think these could almost qualify as entomatadas, considering the amount of tomato sauce used. Either way, they are divine.

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That’s dumb.

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Welcome to our world, Courtney. Send me your mailing address at malcolm@fromaway.com, and I’ll make sure you get that tortilla press for Mother’s Day. Thanks for reading, and for trying our stuff!

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.