Best 3 Carne Asada Enchiladas Recipes
**Carne asada enchiladas** are a delicious and easy-to-make Mexican dish that is perfect for any occasion. With their tender, flavorful beef filling rolled inside corn tortillas and smothered in a rich and tangy sauce, these enchiladas are sure to be a hit with the whole family.
**In this article, we'll share two mouthwatering carne asada enchilada recipes with different variations**. The first recipe features a classic red enchilada sauce made from scratch, while the second recipe uses a creamy and flavorful green enchilada sauce. Both recipes are fully customizable, allowing you to adjust the level of spiciness and add your favorite toppings. Whether you prefer the traditional red sauce or the creamy green sauce, these carne asada enchiladas are sure to satisfy your cravings for authentic Mexican cuisine.
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
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
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
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.
ENCHILADAS CON CARNE
There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you're fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)
Provided by Sam Sifton
Categories casseroles, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
- Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
- Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
- Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
- When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
- Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
- Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
Nutrition Facts : @context http, Calories 756, UnsaturatedFat 31 grams, Carbohydrate 41 grams, Fat 50 grams, Fiber 6 grams, Protein 38 grams, SaturatedFat 16 grams, Sodium 851 milligrams, Sugar 5 grams, TransFat 1 gram
Tips:
- To make the carne asada, you can use flank steak, skirt steak, or hanger steak. Flank steak is a leaner cut of meat, while skirt steak and hanger steak are more flavorful.
- When marinating the carne asada, be sure to use a flavorful marinade. A good marinade will include acidic ingredients like lime juice or vinegar, as well as herbs and spices.
- Cook the carne asada over high heat to get a nice char on the outside. If you are using a grill, cook the carne asada over direct heat. If you are using a stovetop, heat a large skillet over high heat and cook the carne asada in batches.
- Once the carne asada is cooked, let it rest for a few minutes before slicing it. This will help the juices redistribute throughout the meat.
- To assemble the enchiladas, use corn tortillas. Corn tortillas are more pliable than flour tortillas and are less likely to break when you are rolling them up.
- Be sure to fill the enchiladas with plenty of carne asada, cheese, and your favorite toppings.
- Bake the enchiladas in a preheated oven until they are bubbly and the cheese is melted.
Conclusion:
Carne asada enchiladas are a delicious and easy-to-make Mexican dish. They are perfect for a weeknight meal or a special occasion. With a few simple ingredients, you can create a flavorful and satisfying meal that your family and friends will love.
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