Recipe courtesy of Herdez
Recipe courtesy of Herdez
Watch how to make this recipe.
Carne Asada with Divorced Enchiladas Tampiquenas
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- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 774
- Total Fat
- 54 g
- Saturated Fat
- 20 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 42 g
- Cholesterol
- 134 mg
- Sodium
- 1669 mg
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!
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 774
- Total Fat
- 54 g
- Saturated Fat
- 20 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 42 g
- Cholesterol
- 134 mg
- Sodium
- 1669 mg
Ingredients
Directions
- 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.
Cook’s Note
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.
