Carne Asada Enchiladas Recipes

CARNE ASADA WITH DIVORCED ENCHILADAS TAMPIQUENAS

Carne Asada with Divorced Enchiladas Tampiquenas image

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

Yield 4 servings

Number Of Ingredients 7

Ingredients

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

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.

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