Recipe courtesy of Antonia Lofaso
Recipe courtesy of Antonia Lofaso
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Worst Cooks in America
Steak and Onion Enchiladas with Verde Sauce, Avocado Salsa and Pickled Chile Crema
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- Level: Intermediate
- Total: 1 hr 30 min
- Active: 1 hr 25 min
- Yield: 4 to 6 servings
What I love so much about this dish is the mixture of flavors and texture. The spicy verde sauce with the cool crema and fresh, crunchy cabbage salad create the perfect balance.
- Level: Intermediate
- Total: 1 hr 30 min
- Active: 1 hr 25 min
- Yield: 4 to 6 servings
Ingredients
Steak and Onion Enchiladas with Verde Sauce:
Pickled Chile Crema:
Avocado Salsa:
Serving:
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Directions
- For the steak and onion enchiladas with verde sauce: Preheat the oven to broil.
- To make the sauce, remove the stems from the jalapeños and slice in half lengthwise. Leave the seeds in one but remove them from the rest; or, if you prefer a spicier sauce, you can leave the seeds in more. Place the jalapeños, tomatillos, garlic and onion chunks on a sheet tray lined with a rack. Drizzle with canola oil and season with salt. Broil, tossing the vegetables halfway through, until softened and lightly charred, about 15 minutes.
- Transfer the charred vegetables to a blender with the chicken powder, cilantro stems, 1 teaspoon of the ground cumin and 1/2 cup water. Blend until smooth; adjust the seasoning with salt.
- Reduce the oven temperature to 500 degrees F. Preheat a grill pan over high heat and drizzle with a little canola oil.
- Season the skirt steak liberally with salt and pepper. Place the steak on the grill and cook for 3 to 4 minutes per side or until it reaches an internal temperature of 125 degrees F. It will finish cooking later when baking the enchiladas.
- Heat a large sauté pan over medium-high heat with a drizzle of canola oil. Place half of the sliced onion into the pan and season with salt. Cook until softened and lightly caramelized, 6 to 8 minutes.
- Slice the steak against the grain and then into chunks. Add the steak to a large bowl with the sauteed onion. Roughly chop the cilantro leaves and add to the bowl. Season with salt and toss to combine.
- Heat a small saucepan with canola oil over medium-high heat. Add the remaining sliced white onion to the pan, season with salt and cook until softened, 4 to 5 minutes. Add the remaining 1/4 teaspoon cumin and cook for another minute until fragrant. Add the beans with a splash of water and cook for 4 to 5 minutes. Transfer to a blender with the crema and season well with salt. Blend until smooth.
- To assemble the enchiladas, spoon the black bean puree into the bottom of a 9-by-13-inch baking dish and spread into an even layer. Warm the tortillas in a nonstick pan until pliable. Lay a tortilla flat on your board and add some of the steak filling and grated Oaxaca into the center. Roll and place into the baking dish seam-side down and repeat with remaining tortillas and filling, leaving half of the cheese for the topping. Once all of the rolled enchiladas are in the baking dish, drizzle the verde sauce over the top and sprinkle with the remaining cheese. Any leftover verde sauce can be kept in the fridge for up to 5 days. It works great on steak, chicken or pork! Place the enchiladas into the oven and bake for 8 to 10 minutes or until the cheese is bubbly and golden.
- For the pickled chile crema: Place the vinegar and salt into a small saucepan and bring to a boil, then add the sliced jalapeños, serrano chiles and Fresnos. Turn off the heat and let sit for 5 to 10 minutes. Drain, reserving 1 to 2 tablespoons of the liquid. Roughly chop the chiles and add to a bowl with the crema and reserved liquid and stir to combine.
- For the avocado salsa: Add the avocado to a bowl with the cilantro, lime juice, radish and salt to taste. Gently toss to combine.
- For serving: Toss the red and green cabbage with the lime juice. Spoon some of the cabbage and avocado salsa over the top of the enchiladas. Drizzle with the pickled chile crema and garnish with fresh cilantro leaves and grated Oaxaca.
Cook’s Note
If you can’t find Oaxaca cheese, use a low-moisture mozzarella.
