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.
112-ounce jar Herdez tomatillo verde cooking sauce
20ouncesHerdez salsa verde
15ouncescrema Mexicana agria or sour cream
½cupcanola oil for frying
12 to 18corn tortillas, preferably white corn
1½cupswhite shredded cheese, asadero, or Oaxaca
1medium 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.