Carne Asada with Divorced Enchiladas Tampiquenas

Add a traditional twist to your carne asada with this easy-to-make divorced enchiladas "a la tampiquena" using HERDEZ® Salsa Verde and HERDEZ[® Salsa Casera. A dash of spiciness to celebrate the flavors of summer!]

4 servings
  • 4 tablespoons Canola Oil
  • 8 ounces HERDEZ® Salsa Verde
  • 8 ounces HERDEZ® Salsa Casera, Medium
  • 1 (16-ounce) package of queso fresco, crumbled
  • 8 corn tortillas
  • 12 ounces skirt steak
  • Salt and pepper, to taste
  • 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.

Chef Tips

Skip the oil and wrap tortillas in a damp paper towel and cook 15 seconds in microwave to warm.

Enchiladas are great when drizzled with HERDEZ® Guacamole Salsa.

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Cooking Tips
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