cut center strip of grissle out of each steak

pat each steak with paper towels then sprinkle with salt

heat oil over medium high heat in large pot until shimmering, cook steak until browned on both sides, about 6 minutes

remove meat from pot and add onions

reduce heat to medium and cook until golden, about 5 minutes

while onions are cooking, combine garlic, chili powder, coriander, cumin, sugar and one teaspoon salt in small food processor and pulse until finely chopped and mixed well

add garlic mixture to onions and cook about 1 minute

add tomato sauce and water and bring to boil

reduce heat, return meat and any drippings back to pot, cover and simmer about 1 1/2 hours

if using ground beef, follow the same procedure, but only simmer for 15 minutes. Ground beef will absorb liquid so increase water to 1 3/4 cups.

preheat oven to 350 and make sure rack is in the middle position

strain sauce mixture over medium bowl to extract as much sauce from the meat as possible

use forks to completely shred beef, then mix in 1 cup cheese and cilantro

spread enough sauce to cover the bottom of a 13 x 9 inch baking dish

heat tortillas in microwave for 1 minute

spread 1/3 cup beef mixture in center of each tortilla and roll tightly

repeat process until all the filling has been used

pour remaining sauce over enchiladas

sprinkle remaining cheese over top, then cover with foil and bake for 20 minutes, remove foil and continue cooking for 5 to 10 minutes or until cheese browns