Enchiladas Al Carbon Recipes

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

Ingredients

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

ENCHILADAS CON CARNE

Enchiladas Con Carne image

There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if you're fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. (Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.)

Provided by Sam Sifton

Categories casseroles, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1/2 cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)

Steps:

Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.

Nutrition Facts : @context http, Calories 756, UnsaturatedFat 31 grams, Carbohydrate 41 grams, Fat 50 grams, Fiber 6 grams, Protein 38 grams, SaturatedFat 16 grams, Sodium 851 milligrams, Sugar 5 grams, TransFat 1 gram

SIRLION AND POBLANO ENCHILADAS AL CARBON

Sirlion and Poblano Enchiladas Al Carbon image

Make and share this Sirlion and Poblano Enchiladas Al Carbon recipe from Food.com.

Provided by jwarren

Categories Steak

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3 cups sirloin (lefted over grilled)
1 cup poblano chile (roasted)
3 garlic cloves (minced)
1 onion (small chopped)
8 ounces rotel
8 ounces sliced mushrooms (i like baby bellas)
8 ounces cheese (Mexican Style)
12 corn tortillas
8 ounces chili (NO beans)
1 cup green onion
1/2 cup cilantro
8 ounces black olives
1/4 cup olive oil
1/4 cup canola oil
salt and pepper

Steps:

I rub my poblanos in EVOO added salt and pepper placed in iron skillet and roasted them at 425 degrees until brown on all sides turning frequently about 25 minutes placed in small zip lock bag you could use covered bowl. Peeled skin off and chopped peppers put to the side.
Heated pan with EVOO added onions until clear, then mushrooms (i like sliced baby bellas), added garlic, diced left over sirlion, chopped poblanos and rotel.
heated canola oil in small skillet placed corn tortilla for about 30 seconds and flipped cooked another 30 sec placed in 13 x 9 glass baking dish and put about 3 tbls of meat mixture and about 2 tbls of mexican style cheese and rolled into enchilada.continued until meat mixture was gone.
Topped with no beans wolf brand chili cover in cheese and sprinkled black olives baked at 350 degree for about 30 minutes.
Removed from oven and sprinkled green onions over top. served with homemade refried bean and cilanto lime rice.

Nutrition Facts : Calories 663.7, Fat 39.7, SaturatedFat 11.1, Cholesterol 98.8, Sodium 1087.3, Carbohydrate 39.9, Fiber 7.5, Sugar 4.1, Protein 40.3