Carne Asada Enchiladas Suizas
Hope you had a lovely 4th of July. I have been working and traveling quite a bit and this weekend was exactly what I needed. My family and I spent the entire weekend together – no work and no errands — just having fun. On the 4th we went on 7-mile hike and then we came home with our trembling legs and made a delicious tri-tip dinner. After dinner we enjoyed a firework display outside of our home. On the 5th we took the kids to watch a Cirque du Soleil show and enjoyed dinner in the city. This weekend I fell in love with Colorado all over again and it felt so good. I feel rejuvenated and inspired.
What did you do this weekend? What was on your menu? Did you happen to grill any beef? The best part about grilling is leftovers. Take this recipe for example.
Impress your familia with a carne asada recipe that’s unexpected. Tender steak tossed over creamy-coated tortillas and tangy tomatillo sauce makes a mouthwatering stack of warm enchiladas suizas. The best part is this sauce is so simple to make with the help of Herdez cooking sauces and salsas. I’m a purist when it comes to enchilada sauce. There is nothing better than enchilada sauce made from scratch, but I’m excited to share that this sauce was surprisingly delicious.
The flavor is a cross between my mother’s green chile sauce and my salsa verde. If you are craving green enchiladas but not the work, I highly recommend making these impressive, layered enchiladas smothered with a tangy and creamy sauce that couldn’t be simpler to make.
Carne Asada Enchiladas Suizas
- 1 cup Herdez Salsa Casera
- 1 1/2 pound flap steak or skirt steak
- Kosher salt and freshly ground black pepper
- olive oil, for grilling
- 1 12-ounce jar Herdez tomatillo verde cooking sauce
- 20 ounces Herdez salsa verde
- 15 ounces crema Mexicana agria or sour cream
- ½ cup canola oil for frying
- 12 to 18 corn tortillas, preferably white corn
- 1½ cups white shredded cheese, asadero, or Oaxaca
- 1 medium red onion, finely sliced
- Place beef in a large bowl and pour the salsa over beef. Massage marinade around so that the beef is well covered and cover bowl. Let stand at room temperature for 30 minutes or in the refrigerator for up to 2 hours.
- Preheat a grill or grill pan to high. Season steak with salt and pepper. Grill the steak for 5 minutes per side for medium-rare. Let rest 5 minutes, and then slice the meat against the grain into bite size pieces.
- Pour tomatillo verde cooking sauce, salsa verde, and crema into large skillet and set over medium-low heat to warm and stir.
Assemble stacked enchiladas:
- In a non-stick frying pan heat canola oil. Drop 1 tortilla at a time into the hot oil and fry until softened, turn once during frying. Drain on paper towels. Soften tortillas by soaking in chile sauce in skillet one at a time.
- Place a chile-coated tortilla on a serving plate. Layer with some grilled carne asada, shredded cheese, and sliced onion. Top with another coated tortilla. Repeat layers for a total of 3 to 4 tortilla layers per serving.
- Serve stacks with a dollop of guacamole.
A special thanks to HERDEZ for sponsoring this recipe.