Beef Enchiladas

Herdez
Treat your family to a delicious and original recipe for Beef Enchiladas, which feature a touch of pasilla chili and are filled with shredded meat and a bit of beans. For the preparation of the enchilada sauce, it is important to strain until the mixture is smooth and silky; otherwise, when serving, you will not achieve the desired consistency.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 1 cup vegetable oil
  • 1/2 cups white onion, sliced
  • 2 cups skirt steak, cooked and shredded
  • 1/4 cups beans, whole
  • salt and pepper
  • 1 tub Herdez® hot sauce, 320 g, for the sauce
  • 1 teaspoon salt, for the sauce
  • 1 teaspoon pepper, for the sauce
  • 1 teaspoon cumin, for the sauce
  • 3 pasilla chiles, roasted, deveined, and hydrated, for the sauce
  • vegetable oil, for frying tortillas
  • 6 corn tortillas
  • queso fresco, crumbled, for garnishing
  • sour cream, for garnishing
  • red cabbage, finely chopped, for garnishing
  • fresh cilantro, for garnishing
Preparation
15 mins
20 mins
Low
  • For the filling, heat the oil over medium heat in a skillet and cook the onion, add the flank steak, whole beans, and season with salt and pepper to taste. Set aside.
  • Blend the Salsa La Picante Herdez® Southeast Region with salt, pepper, cumin, and pasilla chili until you obtain a smooth mixture, strain, and heat in a pot until it starts to boil.
  • Fry the tortillas in a skillet with hot oil until they become soft and drain on paper towels.
  • Fill the tortillas with the prepared meat, rolling them up like tacos.
  • On a plate, place the enchiladas and drizzle with sauce, sprinkle with cheese, and garnish with cream, red cabbage, and fresh cilantro.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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