Carne Asada Enchiladas recipe

Name: Carne Asada Enchiladas
Prep time: 45 min
Cook time: 6 h 48 min
Total time: 7 h 33 min
Ingredients: salt to taste; 6 (8 inch) flour tortillas; 2 tablespoons chopped fresh chives; 1 tablespoon grated fresh ginger; 4 cloves garlic, peeled; 4 green onions, chopped, divided; 1 (12 ounce) package shredded mozzarella cheese; 1 kiwi, peeled; chili powder; 2 pounds beef chuck steaks; 3 tablespoons chipotle cooking sauce (such as Herdez®); 1 (12 ounce) bottle pasilla chile cooking sauce (such as Herdez®); 0.25 teaspoon ground black pepper; 0.25 cup orange juice; 0.25 cup lemon juice; 0.25 teaspoon ground cumin; 0.25 teaspoon garlic powder; 0.25 cup lime juice; 0.25 teaspoon onion powder; 0.5 cup tequila; 2.5 tablespoons vegetable oil, divided

Recipe Instructions

Step 1

Season chuck steaks on both sides with chili powder, onion powder, cumin, garlic powder, salt, and black pepper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Cook on Low until steaks are fork-tender, 6 to 8 hours.

Step 6

Transfer chuck steaks to a cutting board; shred with 2 forks. Mix in 2 raw green onions.

Step 7

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.

Step 8

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.

Step 9

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.