Name: Divorced Beef Enchiladas
Prep time: 100 min
Cook time: 60 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tablespoons vegetable oil, for the red sauce; 10 guajillo chiles; 2 árbol chiles, for the red sauce; 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

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.