Carne Asada With Divorced Enchiladas Tampiquenas Recipes

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CARNE ASADA ENCHILADAS



Carne Asada Enchiladas image

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

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

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 OAXACA CHEESE



Carne Asada with Oaxaca Cheese image

Impress your guests with this luxurious yet simple-to-make filet mignon recipe topped with authentic ingredients: Oaxaca Cheese, HERDEZ Guacamole Salsa and HERDEZ Salsa Verde - the perfect marinade!

Provided by Food Network

Yield 4 servings

Number Of Ingredients 7

4 (4-6 ounces each) filet mignon
2 slices Oaxaca cheese
Sea salt
Black pepper
Grape seed oil
8 ounces HERDEZ® Salsa Verde
8 ounces HERDEZ® Guacamole Salsa

Steps:

  • Preheat grill.
  • Lightly coat filets with grape seed oil and season with salt and pepper on each side.
  • Grill steaks about 8 minutes per side (5 minutes per side for rare), basting with HERDEZ Salsa Verde.
  • Once seared, transfer to saute pan with HERDEZ Salsa Verde. Top with Oaxaca cheese and place in oven until cheese melts.
  • Remove steaks from oven and transfer to plate. Spoon HERDEZ Guacamole Salsa

CARNE ASADA TACOS WITH GREEN SALSA



Carne Asada Tacos with Green Salsa image

Provided by Brian Boitano

Categories     main-dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 23

2 cups vegetable stock or broth
1 (28-ounce) can diced tomatoes
2 chipotle peppers
1 yellow onion, chopped
4 cloves garlic, chopped
4 pounds beef round roast
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons freshly cracked black pepper
2 poblano peppers
4 tomatillos, chopped
2 avocados, halved, pitted and flesh diced
2 cloves garlic, chopped
1 lime, juiced
1/4 bunch cilantro, leaves chopped
1 tablespoon white vinegar
Pinch salt and freshly cracked black pepper, plus more for seasoning
3 cups canola oil
24 corn tortillas
24 small flour tortillas
1 small head green cabbage, shredded
2 cups crumbled queso fresco

Steps:

  • Preheat the oven to 325 degrees F.
  • Add the vegetable stock, tomatoes, chipotle peppers, onions and garlic to a Dutch oven and stir to combine.
  • In small bowl, combine the cumin, chili powder, salt and black pepper. Sprinkle the spice mixture over the beef so that it is evenly coated. Put the seasoned beef into the Dutch oven and cover. Braise in the oven until the meat is fork tender, about 3 hours. Remove the beef from the pot and put it into a baking dish. Shred with 2 forks and drizzle with some of the braising liquid to keep the meat moist. Cover with some aluminum foil until ready to serve.
  • Preheat a broiler.
  • Put the poblano peppers on a sheet pan under the broiler for 8 minutes, turning every 2 minutes until the skins are charred. Remove the pan from the broiler, put the peppers into a bowl, cover with plastic wrap and let them sit to allow the skin to separate from the flesh, about 10 minutes. Core, seed and peel the charred skin from the peppers.
  • Add the peppers along with the remaining salsa ingredients, except 3/4 of the diced avocado, to a blender. Puree the mixture until smooth. Pour the mixture into a medium bowl, and add the remaining diced avocado. Gently toss the salsa with a rubber spatula to coat the avocado. Taste and adjust the seasonings with more salt and pepper, if needed. Set aside
  • Bring the canola oil to 350 degrees F in a large skillet over medium heat. Fry the corn tortillas in batches until crispy but still slightly pliable, about 2 to 3 minutes. Transfer them to a sheet tray lined with paper towels to drain any excess oil.
  • Put the flour tortillas in a damp towel and microwave for 45 seconds on high to soften them. Arrange a fried corn tortilla onto each flour tortilla. Spoon some of the beef onto the fried tortilla, top each taco with some shredded cabbage, 2 tablespoons green salsa and 1 tablespoon queso fresco. Repeat with the remaining ingredients. Arrange on a serving platter and serve.

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