Authentic Carne Asada Enchiladas Recipe

Ingredients

• 2 pounds beef chuck steaks
• chili powder
• 0.25 teaspoon onion powder
• 0.25 teaspoon ground cumin
• 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®)
• 1 (12 ounce) package shredded mozzarella cheese
• 2 tablespoons chopped fresh chives

Instructions

1. Generously season the chuck steaks with chili powder, onion powder, cumin, garlic powder, salt, and black pepper on both sides.
2. In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Brown the chuck steaks in the hot oil for about 5 minutes per side. Transfer the browned steaks to a slow cooker.
3. In the same skillet, heat the remaining 1 1/2 teaspoon of vegetable oil. Add 2 green onions and garlic; cook and stir for 3 to 4 minutes until lightly browned but not burnt. Remove from heat; coarsely chop the garlic and return it to the skillet.
4. In a bowl, whisk together tequila, lime juice, lemon juice, orange juice, and ginger. Mash in the kiwi with a fork. Stir in the green onion-garlic mixture and chipotle sauce. Pour the mixture over the chuck steaks in the slow cooker.
5. Cook on Low for 6 to 8 hours, or until the steaks are easily pierced with a fork and very tender.
6. Remove the chuck steaks from the slow cooker and transfer them to a cutting board. Use 2 forks to shred the beef. Mix in 2 raw, chopped green onions.
7. Pour the cooking liquid from the slow cooker into the skillet. Simmer over medium heat for about 10 minutes, until the sauce has reduced and thickened. Stir in the shredded steak and simmer for about 5 minutes, until most of the sauce is absorbed.
8. Preheat your 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.
9. Spoon the shredded steak mixture evenly into tortillas. Wrap them up and place them seam-side down, close together, in the prepared baking dish. Pour the remaining pasilla chile sauce over the tortillas. Sprinkle generously with mozzarella cheese and chives on top.
10. Bake in the preheated oven for 20 to 30 minutes, or until the cheese is melted, bubbly, and lightly golden.

Nutrition

• Calories: 515 kcal
• Fat Content: 27 g
• Fiber Content: 2 g
• Sugar Content: 4 g
• Sodium Content: 632 mg
• Protein Content: 29 g
• Cholesterol Content: 79 mg
• Carbohydrate Content: 31 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g