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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Wali Wali
[email protected]I'm not usually a fan of enchiladas, but these were really good! The filling was flavorful and the enchilada sauce was creamy and cheesy. I will definitely be making these again.
DZ PLAYS
[email protected]These enchiladas were amazing! I especially loved the crispy tortillas and the flavorful filling.
Joseph Valentino
[email protected]The enchiladas were good, but they were a little dry. I think I would add some more liquid to the filling next time, maybe some tomato sauce or broth.
Zainab Atif
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. I would probably use a milder salsa next time.
Md Miraj
[email protected]I loved these enchiladas! They were so easy to make and they tasted amazing. I will definitely be making them again soon.
Alish Salman
[email protected]These enchiladas were delicious! The filling was flavorful and the enchilada sauce was creamy and cheesy. I will definitely be making these again.
Namutebi Fatuma
[email protected]The enchiladas were good, but I thought the filling was a little bland. I would add some more spices next time.
Mdselimhossen mdselimhossen
[email protected]These enchiladas were easy to make and they tasted great! I would definitely recommend them to anyone looking for a delicious and easy Mexican dish.
Rajitha Bandara
[email protected]I'm not a big fan of carne asada, but I really enjoyed these enchiladas. The filling was flavorful and the enchilada sauce was delicious.
squalo179nervoso
[email protected]These enchiladas were amazing! I especially loved the creamy enchilada sauce.
Mdtoru Mia
[email protected]I loved the flavor of these enchiladas, but they were a little too messy to eat. I think I would try baking them next time instead of frying them.
Asya Sherif
[email protected]These enchiladas were a breeze to make and they tasted delicious! I will definitely be making them again.
Neil Drew
[email protected]The enchiladas were good, but the filling was a little dry. I think I would add some more liquid to the filling next time, maybe some tomato sauce or broth.
Gifty Ampadu
[email protected]These carne asada enchiladas were a bit too spicy for my taste, but my husband loved them. I will definitely make them again, but I'll use a milder salsa next time.
Emilia Kitaw
[email protected]I'm not usually a fan of enchiladas, but these were amazing! The filling was so flavorful and the sauce was perfect.
bahar khan
[email protected]These enchiladas were easy to make and so delicious! I loved the combination of the carne asada and the enchilada sauce.
Shekh Juwel
[email protected]I followed the recipe exactly and the enchiladas turned out great. The only thing I would change next time is to add a little more cheese to the filling.
Victor Carvajal
[email protected]These carne asada enchiladas were a hit with my family! The filling was flavorful and juicy, and the enchilada sauce was the perfect combination of creamy and spicy. I will definitely be making these again.