Carne Asada Enchiladas Recipes

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CARNE ASADA WITH DIVORCED ENCHILADAS TAMPIQUENAS

Add a traditional twist to your carne asada with this easy-to-make divorced enchiladas "a la tampiquena" using HERDEZ® Salsa Verde and HERDEZ® Salsa Casera. A dash of spiciness to celebrate the flavors of summer!

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 7



Carne Asada with Divorced Enchiladas Tampiquenas image

Steps:

  • In 12-inch skillet over low heat, place 4 tablespoons oil to cover bottom evenly. Dip tortillas in oil a few seconds per side until pliable. Drain excess oil and place pliable tortilla on sheet pan. Working one at a time, place 2 ounces queso fresco in center of tortilla. Roll tortilla and place into one small skillet, making 4 enchiladas total. Repeat process making 4 more enchiladas in a second pan. Meantime, season steak with salt and pepper and cook to desired degree of doneness. Pour HERDEZ® Salsa Verde over tops of one pan of enchiladas and sprinkle with cheese. In other skillet pour HERDEZ® Salsa Casera over tops of enchiladas and sprinkle with cheese. Cover and cook over medium heat for 3-5 minutes. Transfer to plate and serve steak between one HERDEZ® Salsa Verde Enchilada and one HERDEZ® Salsa Casera Enchilada.

4 tablespoons Canola Oil
8 ounces HERDEZ® Salsa Verde
8 ounces HERDEZ® Salsa Casera, Medium
1 (16-ounce) package of queso fresco, crumbled
8 corn tortillas
12 ounces skirt steak
Salt and pepper, to taste

CARNE ASADA ENCHILADAS

This recipe takes time but is pretty easy to put together and serve. A dish full of flavor, color, and texture and as close to Mexican as I know how to get. I served this family-style, letting everyone choose their own toppings of Greek yogurt, chipotle sauce, and guacamole. Refried beans and a fresh-from-the-garden tossed salad makes this one delicious and complete meal.

Provided by Joey Joan

Categories     World Cuisine Recipes     Latin American     Mexican

Time 7h33m

Yield 8

Number Of Ingredients 21



Carne Asada Enchiladas image

Steps:

  • Season chuck steaks on both sides with chili powder, onion powder, cumin, garlic powder, salt, and black pepper.
  • Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chuck steaks in the hot oil in batches until browned, about 5 minutes per side. Transfer to a slow cooker.
  • Heat remaining 1 1/2 teaspoon vegetable oil in the same skillet. Add 2 green onions and garlic; cook and stir until browned but not burnt, 3 to 4 minutes. Remove from heat; chop garlic coarsely and return to the skillet.
  • Whisk tequila, lime juice, lemon juice, orange juice, and ginger together in a bowl. Mash in kiwi using a fork. Stir in green onion-garlic mixture and chipotle sauce. Pour over chuck steaks in the slow cooker.
  • Cook on Low until steaks are fork-tender, 6 to 8 hours.
  • Transfer chuck steaks to a cutting board; shred with 2 forks. Mix in 2 raw green onions.
  • Pour cooking liquid from the slow cooker into the skillet. Simmer over medium heat until reduced and thickened into a sauce, about 10 minutes. Stir in shredded steak; simmer until most of the sauce is absorbed, about 5 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with 1/4 of the pasilla chile sauce.
  • Spoon shredded steak mixture into tortillas. Wrap up and place seam-side down, close together, in the baking dish. Pour remaining pasilla chile sauce over tortillas. Sprinkle mozzarella cheese and chives on top.
  • Bake in the preheated oven until cheese is melted and bubbly, 20 to 30 minutes.

Nutrition Facts : Calories 514.5 calories, Carbohydrate 30.9 g, Cholesterol 78.7 mg, Fat 26.9 g, Fiber 1.9 g, Protein 28.8 g, SaturatedFat 10.7 g, Sodium 631.5 mg, Sugar 3.5 g

2 pounds beef chuck steaks
chili powder
¼ teaspoon onion powder
¼ teaspoon ground cumin
¼ teaspoon garlic powder
salt to taste
¼ teaspoon ground black pepper
2 ½ tablespoons vegetable oil, divided
4 green onions, chopped, divided
4 cloves garlic, peeled
½ cup tequila
¼ cup lime juice
¼ cup lemon juice
¼ cup orange juice
1 tablespoon grated fresh ginger
1 kiwi, peeled
3 tablespoons chipotle cooking sauce (such as Herdez®)
6 (8 inch) flour tortillas
1 (12 ounce) bottle pasilla chile cooking sauce (such as Herdez®)
1 (12 ounce) package shredded mozzarella cheese
2 tablespoons chopped fresh chives

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