Best Enchiladas Al Carbon Recipes

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CARNE ASADA ENCHILADAS



Carne Asada Enchiladas image

This recipe takes time but is pretty easy to put together and serve. A dish full of flavor, color, and texture and as close to Mexican as I know how to get. I served this family-style, letting everyone choose their own toppings of Greek yogurt, chipotle sauce, and guacamole. Refried beans and a fresh-from-the-garden tossed salad makes this one delicious and complete meal.

Provided by Joey Joan

Categories     World Cuisine Recipes     Latin American     Mexican

Time 7h33m

Yield 8

Number Of Ingredients 21

2 pounds beef chuck steaks
chili powder
¼ teaspoon onion powder
¼ teaspoon ground cumin
¼ teaspoon garlic powder
salt to taste
¼ teaspoon ground black pepper
2 ½ tablespoons vegetable oil, divided
4 green onions, chopped, divided
4 cloves garlic, peeled
½ cup tequila
¼ cup lime juice
¼ cup lemon juice
¼ 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

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.

Nutrition Facts : Calories 514.5 calories, Carbohydrate 30.9 g, Cholesterol 78.7 mg, Fat 26.9 g, Fiber 1.9 g, Protein 28.8 g, SaturatedFat 10.7 g, Sodium 631.5 mg, Sugar 3.5 g

TEX-MEX ENCHILADAS



Tex-Mex Enchiladas image

These are authentic Tex-Mex enchiladas as taught to me by a lady originally from Chihuahua, Mexico who then added a bit of Texas. They are super easy to put together and taste incredible! Watch out though, because there is nothing low-fat about them! I like to assemble these enchiladas in the morning or night before, come home and pop them in the oven. When cold, add 10 more minutes to the baking time. Leave out the onions for picky eaters.

Provided by SHCMEOW

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 5

Number Of Ingredients 7

2 (11.25 ounce) cans chili without beans
1 cup enchilada sauce
½ cup vegetable oil
1 tablespoon chili powder
15 corn tortillas
1 pound shredded Cheddar cheese
1 onion, chopped

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
  • Heat the vegetable oil and chili powder together in a small skillet over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch baking dish. Repeat this process until all the tortillas are used.
  • Sprinkle about 2/3 of the remaining Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining Cheddar cheese over the layer of the chili mixture.
  • Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.

Nutrition Facts : Calories 932.6 calories, Carbohydrate 69.1 g, Cholesterol 108.1 mg, Fat 59 g, Fiber 10 g, Protein 35.1 g, SaturatedFat 24.2 g, Sodium 1775.8 mg, Sugar 10 g

SIRLION AND POBLANO ENCHILADAS AL CARBON



Sirlion and Poblano Enchiladas Al Carbon image

Make and share this Sirlion and Poblano Enchiladas Al Carbon recipe from Food.com.

Provided by jwarren

Categories     Steak

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

3 cups sirloin (lefted over grilled)
1 cup poblano chile (roasted)
3 garlic cloves (minced)
1 onion (small chopped)
8 ounces rotel
8 ounces sliced mushrooms (i like baby bellas)
8 ounces cheese (Mexican Style)
12 corn tortillas
8 ounces chili (NO beans)
1 cup green onion
1/2 cup cilantro
8 ounces black olives
1/4 cup olive oil
1/4 cup canola oil
salt and pepper

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.

Nutrition Facts : Calories 663.7, Fat 39.7, SaturatedFat 11.1, Cholesterol 98.8, Sodium 1087.3, Carbohydrate 39.9, Fiber 7.5, Sugar 4.1, Protein 40.3

TACOS AL CARBON WITH AVOCADO SALSA



Tacos Al Carbon with Avocado Salsa image

In the southwest and Mexico, there are little stands serving tasty meat, wrapped in a corn tortilla and topped with salsa. The Taquerias serve the best Tacos Al Carbon. This is a pretty authentic recipe for these tasty little tacos. It is flank steak marinated with all the flavours of Mexico. The avocado salsa is a great side dish by itself, but is excellant as a filling for the tacos. It does need to marinate for 4-6 hours. Don't forget the cerveza with lime!

Provided by Dawn399

Categories     Onions

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 1/2 lbs flank steaks
3 -4 cloves garlic, minced
3 limes, juice of
1 lemon, juice of (juice of both lemon and lime should equal 1/2 cup)
2 tablespoons cilantro, finely chopped
seasoning salt
1/2 cup olive oil
10 corn tortillas
3 small avocados, chopped
1 large tomatoes, chopped
1/2 onion, chopped
2 tablespoons cilantro, finely chopped
3/4 lime, juice of
seasoning salt

Steps:

  • Lightly sprinkle meat with seasoning salt.
  • Cut into 3-4 large pieces.
  • Mix lime and lemon juices, garlic, cilantro, and olive oil.
  • Place meat and marinade in plastic bag or plastic bowl.
  • Marinate 4-6 hours, turning occasionally.
  • Discard marinade.
  • Grill meat over medium heat@ 15 minutes, turning occasionally.
  • Cook steak until desired doneness, the 15 minutes over medium heat creates medium done steak.
  • Cut into strips and serve in corn tortillas.
  • Top with 1-2 Tbl.
  • of Avocado salsa.
  • While meat is cooking chop up ingredients for Avocado salsa, sprinkle with lime juice and seasoning salt.
  • I leave avocado pits in mixture to prevent discoloration.
  • To warm tortillas you may wrap them in foil and place on grill or wrap in paper towels and microwave for 30-45 seconds.
  • Sprinkle with a small amount of water if tortillas are very dry before warming them.

Nutrition Facts : Calories 896.6, Fat 62.8, SaturatedFat 12.8, Cholesterol 69.7, Sodium 133.2, Carbohydrate 46.3, Fiber 13.9, Sugar 4.1, Protein 43.1

TACOS DE ARRACHERA AL CARBON



Tacos De Arrachera Al Carbon image

Make and share this Tacos De Arrachera Al Carbon recipe from Food.com.

Provided by JR Tumas

Categories     Meat

Time 20m

Yield 12 tacos, 4 serving(s)

Number Of Ingredients 9

2 medium white onions, sliced into 1/2 inch rounds (keep the rounds intact for easy grilling)
3 garlic cloves (peeled and roughly chopped)
3 tablespoons fresh lime juice
1/4 teaspoon cumin (preferably freshly ground)
salt
1 lb skirt steak, trimmed of surface fat as well as silver skin
olive oil, for brushing the onions and meat
12 warm fresh corn tortillas
lime wedge, for serving

Steps:

  • Marinate the meat for at least one hour in a mixture of 1/2 onion and the garlic, lime juice, cumin and a 1/2 teaspoon salt.
  • Grill peppers and onion over open flame until blackened.
  • Remove excess marinade, oil steak lightly and grill (1 1/2- 2 minutes for medium rare).
  • Cut steak into strips making sure to cut against the grain.
  • Combine with grilled onions and peppers.
  • Serve with corn tortillas.
  • Sprinkle just before serving with lime wedges.

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