If you are one of those people who can't decide between green or red sauce, this will be your new favorite recipe. Prepare this recipe for Divorced Beef Enchiladas that are gratin and served with pico de gallo. A great tip to keep the sauces from mixing is to ensure that the vegetables are well cooked before blending. What would you like to serve with these enchiladas?
3 chipotle chiles in adobo sauce, for the red sauce
3 cloves garlic, for the red sauce
1/2 onions, chopped, for the red sauce
4 tomatoes, chopped, for the red sauce
1 cup tomato purée, for the red sauce
1/2 cups beef broth, for the red sauce
salt and pepper, for the red sauce
1 tablespoon vegetable oil
1 tablespoon garlic, finely chopped
1 cup onion, sliced
2 cups skirt steak, cooked and shredded
1 tablespoon vegetable oil, for the green sauce
3 cloves garlic, for the green sauce
1 onion, for the green sauce
5 cuaresmeño chiles, for the green sauce
10 tomatillos, for the green sauce
1/4 cups fresh cilantro, for the green sauce
1 cup chicken broth, for the green sauce
1 tablespoon cumin, for the green sauce
vegetable oil, for frying tortillas
12 corn tortillas
2 cups asadero cheese, grated
1 cup pico de gallo, for serving
Preparation
40 mins
1h
Low
Preheat the oven to 180°C.
For the red sauce, heat a skillet over medium heat with the oil and cook the chiles, garlic, onion, tomato until softened. Add the tomato puree and beef broth, cook for 10 more minutes and season to taste with salt and pepper. Cool slightly.
Blend the previous preparation until obtaining a sauce. Set aside.
For the filling, in a medium skillet heat the oil and cook the garlic with the onion until transparent, add the meat and a bit of the red sauce, cook until the liquid reduces and set aside.
For the green sauce, heat the oil and cook the garlic, onion, cuaresmeño chili, tomatillo, and cilantro until all ingredients are softened. Add chicken broth and cook until reduced, season with cumin, salt, and pepper. Cool slightly.
Blend the previous preparation until obtaining a sauce.
Heat a skillet over medium heat with the oil and fry the tortillas until softened, drain on paper towels.
Fill the tortillas with the meat and fold them like enchiladas. Place them in an oven-safe dish and cover with both sauces, sprinkle with cheese and cover with aluminum foil.
Bake for about 10 minutes or until gratin. Remove and serve with pico de gallo.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?