Carne Asada With Divorced Enchiladas Tampiquenas Recipes

CARNE ASADA TAMPIQUEñA

Steps:

• Flatten the steak with a meat tenderizing hammer or a rolling pin (inside a plastic bag) until thin, see photo below.
• Cut the steak into 4 long steaks and season generously with garlic salt and fresh ground pepper. Set aside. The steak needs to be at room temperature before grilling.
• Grill, peel and seed the Poblano pepper, check out how to do it here. Cut into long strips. Peel onion and cut into thick slices.
• Heat a skillet over high heat, add one tablespoon oil and saute onion for a couple of minutes. Incorporate Poblano pepper, season with salt and pepper to taste, and cook until the onion is soft and translucent. Set aside.
• Heat a grill, or grill pan, over high heat greased with a tablespoon of oil. Grill steaks approx 2 minutes per side, the steak should be tender and juicy.
• Heat the enchilada sauce and tortillas. Take one warm tortilla, submerge in the sauce, place on a plate, fill with queso fresco, roll it up, cover with more sauce and cheese, then repeat until finished with 4 enchiladas.
• Heat refried beans and rice.
• Place the steak on an oval plate, spread Poblano peppers and onions next to the meat. Add a portion of guacamole and refried beans to one side of the steak. Place the enchiladas and rice on the other.

CARNE ASADA ENCHILADAS

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.