Carne Asada Enchiladas
Delicious beef chuck steaks braised in a flavorful sauce, wrapped in flour tortillas, and topped with cheese.
Ingredients
- beef chuck steaks (907 grams)
- chili powder (0 )
- onion powder (0.25 teaspoon)
- ground cumin (0.25 teaspoon)
- garlic powder (0.25 teaspoon)
- salt (0 )
- ground black pepper (0.25 teaspoon)
- vegetable oil (37.5 milliliters)
- green onions (4 )
- garlic (4 cloves)
- tequila (120 milliliters)
- lime juice (60 milliliters)
- lemon juice (60 milliliters)
- orange juice (60 milliliters)
- grated fresh ginger (15 grams)
- kiwi (1 )
- chipotle cooking sauce (45 milliliters)
- flour tortillas (6 )
- pasilla chile cooking sauce (355 milliliters)
- shredded mozzarella cheese (340 grams)
- chopped fresh chives (30 grams)
Instructions
- 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
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 515
- fat: 27 g
- sats: 11 g
- carbs: 31 g
- fibre: 2 g
- protein: 29 g
- salt: 0 g