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Carne Asada Enchiladas
Carne Asada Enchiladas
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Prep Time:
45 minutes
Cook Time:
408 minutes
Total Time:
453 minutes
Tender chuck slow-cooked, shredded, rolled in tortillas, and topped with pasilla chile sauce and cheese for delicious carne asada enchiladas.
Ingredients:
  • 0.25 teaspoon ground cumin
  • 2 pounds beef chuck steaks
  • chili powder
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon garlic powder
  • salt to taste
  • 0.25 teaspoon ground black pepper
  • 2.5 tablespoons vegetable oil, divided
  • 4 green onions, chopped, divided
  • 4 cloves garlic, peeled
  • 0.5 cup tequila
  • 0.25 cup lime juice
  • 0.25 cup lemon juice
  • 0.25 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®)
  • 2 tablespoons chopped fresh chives
Instructions:
  • Coat chuck steaks generously with a flavorful blend of chili powder, onion powder, cumin, garlic powder, salt, and black pepper on both sides.
  • In a large skillet over medium-high heat, heat 2 tablespoons of vegetable oil until shimmering. Brown chuck steaks in batches, cooking for about 5 minutes per side. Transfer the seared steaks to a slow cooker for ultimate tenderness.
  • In the same skillet, heat the remaining 1 1/2 teaspoons of vegetable oil. Add the 2 green onions and garlic, and cook and stir until golden brown, about 3 to 4 minutes. Take it off the heat, roughly chop the garlic, and add it back to the skillet.
  • Combine tequila, lime juice, lemon juice, orange juice, and ginger in a bowl. Mash kiwi with a fork and mix it in. Stir in the green onion-garlic mixture and chipotle sauce. Pour over chuck steaks in the slow cooker.
  • Slow cook until steaks are fork-tender, which should take around 6 to 8 hours.
  • Transfer the succulent chuck steaks to a cutting board and effortlessly shred them using 2 forks. Incorporate the freshness of 2 raw green onions into the mix.
  • Transfer the flavorful liquid from the slow cooker to a skillet. Reduce and thicken into a delicious sauce over medium heat for about 10 minutes. Add shredded steak and continue simmering until most of the sauce is absorbed, around 5 minutes.
  • Preheat the oven to a toasty 350 degrees F. Then, generously coat the bottom of a 9x13-inch baking dish with a tantalizing 1/4 portion of the flavorful pasilla chile sauce.
  • Fill tortillas with the flavorful shredded steak. Roll them up and line them snugly in the baking dish with the seam side down. Drizzle the remaining pasilla chile sauce over the top, then sprinkle with gooey mozzarella cheese and fragrant chives.
  • Bake in the oven until the cheese is melted and bubbly, for 20-30 minutes.

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