Instructions

1. 1
   Combine oil, lime, chipotles, adobo, salt, pepper, and cumin in a blender. Pour into a gallon size zip-top bag and add steak. Refrigerate for at least 1 hour.
2. 2
   Heat a charcoal grill, but use a chimney or else you will have a solvent flavored steak. Ditch the grate and place the steak right on the coals and cook 60 seconds per side for medium rare.
3. 3
   Remove and wrap tightly with aluminum foil. Keep warm.
4. 4
   Meanwhile, purée the chiles with the vinegar in a blender until smooth. Pour into a large saucepan and bring to a boil over medium high heat until reduced by ⅓. Keep warm over low heat.
5. 5
   Melt butter in a saucier over medium heat. Cook until bubbling ceases. Add the flour and whisk continuously until it looks like blonde library paste.
6. 6
   Melt in cheese. Heat to just below a simmer then reduce heat to low and cook until slightly thickened. Set aside.
7. 7
   Slice steak as thinly as possible across the grain. Place a nice handful into each tortilla and top with some cheese sauce. Roll and place seam side down on a parchment-lined sheet pan. Repeat until all tortillas have been used up. While you're at it, eat any remaining steak.
8. 8
   Pour remaining cheese sauce evenly over the tortillas and bake at 375°F for 45 minutes or until browned and bubbly on top. Remove to serving platters.
9. 9
   Drizzle the chile purée over each enchilada and serve warm.