Carne Asada With Divorced Enchiladas Tampiquenas Recipes

CARNE ASADA TAMPIQUENA

Steps:

• Seasoning The Meat Lay steaks in a non-corrosive dish and sprinkle both sides with the lime juice. Cover and refrigerate 1 - 4 hours. Side Dishes Scrape the cooked beans into one small saucepan and the tomatillo sauce into another; cover them and set aside. Scoop the rajas into a small, oven-proof dish, cover with foil and set aside. Last Minute Preliminaries About one hour before serving, put together the guacamole. Lay the romaine leaves on a plate and mound a portion of guacamole on each one; decorate with radish roses or slices. cover lightly with plastic wrap and refrigerate. If the tortillas are moist, lay then in a single layer to dry until leathery. Heat the oil in a large, heavy skillet over medium-high heat. When hot enough to make the edge of a tortilla really sizzle, quick-fry the tortillas one at a time, about 3 seconds per side, to soften them. Drain well on paper towels, stack them up, wrap in foil, place in the over and turn it on to 200 degrees. Set the skillet aside to use for frying the meat. Set out the cheese and onion. Place the rajas and 4 large heatproof dinner plates in the oven. Set the beans and the tomatillo sauce over low heat to reheat. Frying The Meat Dry the steaks on paper towels, then sprinkle with salt and pepper. Heat the skillet from Step 3 over medium-high heat; if there isn't enough oil left over to lightly coat the bottom, then add a little more. When the pan is quite hot, lay in the steaks. Fry rare or medium-rare, 1 1/2 to 2 minutes per side; don't overcook. Remove to a wire rack set over a plate and keep warm in the oven. (As the meat "rests, it will reabsorb juices that would otherwise leak when cut.) Assemble The Dish Lay out the plates and assemble 2 enchiladas on each one: Remove a tortilla from the foil, lay it on the side of one plate, ladle a little sauce in the center, fold in half, then ladle sauce over the top; repeat with a second tortilla, letting it overlap, the first one a little, then sprinkle them with cheese and onion. Lay a steak on each plate, top with a portion of the rajas, then slide a "romaine boat" of guacamole in beside it. Serve immediately with bowls of steaming beans set to the side of each plate. Related Articles Avocado Leaves - Learn about using avocado leaves (hojas de aguacate) in your Mexican recipes. Guide to Mexican Cheeses (Quesos) - Guide to Mexican cheeses (quesos) including substitutes and recipe suggestions Mexican Food And Cooking History - Mexican food history information and resources guide. A guide and bibliography of Mexican foods and cooking. Tacos de Cazuela - Tacos de Cazuela or Soft Tacos from Earthenware pots.

CARNE ASADA ENCHILADAS

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.

HEALTHY CARNE ASADA RECIPE + LEFTOVER RECIPES!

Steps:

• Dice the skirt steak.
• Combine all the marinade ingredients in a large zippered bag or container with lid.
• Add the diced steak to the container and mix to ensure it is completely covered by the marinade.
• Place in the fridge for at least 1 hour, or overnight.
• Coat a large skillet with olive/avocado oil and heat on high heat. When the pan is hot, scoop the meat into the skillet and dispose of the marinade.
• Cook the meat until the desired doneness (a minimum internal temperature of at least 145°F. (approx. 5-8 minutes)
• Remove the carne asada from the heat and warm your low carb tortillas on the hot skillet.
• Chop the onions and cilantro.
• Eat this by itself, with one of the recipes above.

CARNE ASADA TAMPIQUEñA

Steps:

• Flatten the steak with a meat tenderizing hammer or a rolling pin (inside a plastic bag) until thin, see photo below.
• Cut the steak into 4 long steaks and season generously with garlic salt and fresh ground pepper. Set aside. The steak needs to be at room temperature before grilling.
• Grill, peel and seed the Poblano pepper, check out how to do it here. Cut into long strips. Peel onion and cut into thick slices.
• Heat a skillet over high heat, add one tablespoon oil and saute onion for a couple of minutes. Incorporate Poblano pepper, season with salt and pepper to taste, and cook until the onion is soft and translucent. Set aside.
• Heat a grill, or grill pan, over high heat greased with a tablespoon of oil. Grill steaks approx 2 minutes per side, the steak should be tender and juicy.
• Heat the enchilada sauce and tortillas. Take one warm tortilla, submerge in the sauce, place on a plate, fill with queso fresco, roll it up, cover with more sauce and cheese, then repeat until finished with 4 enchiladas.
• Heat refried beans and rice.
• Place the steak on an oval plate, spread Poblano peppers and onions next to the meat. Add a portion of guacamole and refried beans to one side of the steak. Place the enchiladas and rice on the other.

CARNE ASADA WITH DIVORCED ENCHILADAS TAMPIQUENAS

Steps:

• In 12-inch skillet over low heat, place 4 tablespoons oil to cover bottom evenly. Dip tortillas in oil a few seconds per side until pliable. Drain excess oil and place pliable tortilla on sheet pan. Working one at a time, place 2 ounces queso fresco in center of tortilla. Roll tortilla and place into one small skillet, making 4 enchiladas total. Repeat process making 4 more enchiladas in a second pan. Meantime, season steak with salt and pepper and cook to desired degree of doneness. Pour HERDEZ® Salsa Verde over tops of one pan of enchiladas and sprinkle with cheese. In other skillet pour HERDEZ® Salsa Casera over tops of enchiladas and sprinkle with cheese. Cover and cook over medium heat for 3-5 minutes. Transfer to plate and serve steak between one HERDEZ® Salsa Verde Enchilada and one HERDEZ® Salsa Casera Enchilada.