Enchiladas Al Carbon Recipes

RED ENCHILADAS RECIPE (ENCHILADAS ROJAS)

Steps:

• Peel and slice carrots, and dice the peeled potatoes into small cubes. Then boil the vegetables over medium heat for about 10 minutes, until tender but firm. Drain completely.
• Remove seeds and stems from ancho chiles.
• Place 2 cups of water in a small pot and bring to a boil, then immediately remove from heat.
• Add chiles to hot water and steep for 2-3 minutes until softened.
• Remove softened chiles from the pot and blend in a food processor or blender briefly until the mixture becomes like a paste. Add 4-5 tablespoons of water from the pot and season with salt.
• Place the sauce in a pie pan or shallow dish.
• Heat just enough vegetable oil in a skillet or comal to cover the surface of the pan. Leave at medium high heat.
• Place the tortillas into the sauce and smother both sides.
• Fry the tortillas in the skillet or comal for about 10 seconds per side, enough to moisten the tortilla but not break apart.
• Fill the tortilla with queso fresco cheese and onions (optional) or any other savory filling of your choice.
• Return the rolled enchiladas to the skillet for another minute to reheat along with the carrots and potatoes. Add the remaining sauce to the vegetables until coated. Add more oil to the pan if needed to make the enchiladas slightly crispy.

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.

TACOS AL CARBON

Steps:

• Add the lime juice, 1 tablespoon Kosher salt, sugar, and 1 1/2 teaspoons pepper to a small mixing bowl and whisk to combine. Slowly drizzle in 1 cup of oil, whisking all the while. Then, add the cilantro and garlic and stir to combine.
• Transfer the marinade to a zip-top bag and add the flank steak. Refrigerate for at least 4 hours or up to overnight.
• Remove the beef from the bag and pat dry with a paper towel. Drizzle with 1 tablespoon of oil and sprinkle with 1 1/2 teaspoon Kosher salt and 1 teaspoon pepper. Rub all over to adhere, and set aside until ready to use.
• Add the remaining 3 tablespoons of oil to a large, skillet (preferably cast iron) over medium-high to high heat. Once the oil has come to temperature, sear the steak for 6-7 minutes on the first side, turn, and sear for 4-5 minutes more.
• Allow to rest 10 minutes. Then, slice the beef as thin as possible (cutting against the grain), roll in flour tortillas, and top as desired.

SIRLION AND POBLANO ENCHILADAS AL CARBON

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.

CHICKEN AL CARBON WITH CILANTRO SALSA

Steps:

• Wash the chicken breasts and place in a large stainless steel or plastic container. Pour on the marinade, cover and refrigerate at least 6 hours, or overnight.
• Preheat the grill or broiler until very hot.
• Grill the chicken breasts, skin side down on the grill, or skin side up in the broiler, 2 to 3 minutes. Then turn and cook the other side. Keep turning the chicken every minute or 2 to avoid blackening or sticking; total cooking time is 10 to 12 minutes for small breasts and 18 to 20 for larger breasts. (We always cook chicken breasts with the skin on for flavor. For skinless chicken, we just remove it before serving.)
• Serve hot on top of red rice and black beans. Top with the Orange Salsa.
• Combine the orange juice, lime juice and chile(s) in a small saucepan and bring to a boil. Reduce to a simmer and cook, uncovered, until the chili(s) is plump, about 5 minutes. Set aside to cool.
• Transfer the citrus mixture to a blender. Add the remaining ingredients and puree until smooth.

TACO AL CARBON

Steps:

• To make the corn tortillas: Mix corn masa with water to make tortilla dough. Form a ball using 1 ounce of the dough. Place it into the tortilla press to form 1 tortilla and transfer onto a hot grill until it is well cooked on both sides. The tortilla will be soft and puffed when done.
• For Chicken Fajita Filling: First, marinate the chicken breast in lime juice, garlic, salt, pepper, oil, jalapeno pepper, cilantro, red chilies and liquid smoke. After marinated and cooked on both sides on the grill, cut into thin strips.
• For tomatillo Sauce: Roast the tomatillos and serrano peppers on the grill. Use Mexican stone bowl mortar to mash up the ingredients. Mash all the ingredients, keeping it chunky. Add salt to taste. To assemble Tacos Al Carbon: Fill 1 tortilla with the chicken and tomatillo sauce and roll.

ENCHILADAS AL CARBON

Steps:

• Preheat oven to 425 degrees. Heat rice according to package directions. Heat chicken according to package directions. Heat the pack of tortillas in the microwave on high 30 to 60 seconds or just until warm. Open the can on sauce and into a baking dish pour just enough to lightly coat the bottom. On the bottom third of each tortilla place 1-2 TBL rice and a little chicken then roll into a burrito. Place into the baking dish and repeat until you run out of ingredients. Pour the rest of the sauce over the top of the enchiladas and top with the cheese. Bake 20-30 minutes or until the cheese is melted and the sauce is bubbling.