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Alejandra

Alejandra Cota

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Divorced Beef Enchiladas

40 mins
1h
Low
219
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If you are one of the people who cannot decide between green or red sauce, this will be your new favorite recipe. Prepare this recipe for Divorced Beef Enchiladas that go au gratin and are served with pico de gallo. A great tip so that the sauces do not run together, is that before liquefying the vegetables, be sure they are well cooked. What would you like to accompany these enchiladas with?
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Ingredients

4 portions
  • 2 tablespoons vegetal oil, for the red sauce
  • 10 guajillo chilies
  • 2 chile de árbol peppers, for the red sauce
  • 3 chipotle peppers 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 puree, for the red sauce
  • 1/2 cups beef broth, for the red sauce
  • enough salt and pepper, for the red sauce
  • 1 tablespoon vegetal oil
  • 1 tablespoon garlic, finely chopped
  • 1 cup onion, filleted
  • 2 cups flank steak, cooked and shucked
  • 1 tablespoon vegetal oil, for the green sauce
  • 3 cloves garlic, for the green sauce
  • 1 onion, for the green sauce
  • 5 cuaresmeño or jalapeño pepper, for the green sauce
  • 10 green tomatoes, for the green sauce
  • 1/4 cups fresh coriander, for the green sauce
  • 1 cup chicken soup, for the green sauce
  • 1 tablespoon cumin, for the green sauce
  • enough vegetal oil, to fry the tortillas
  • 12 corn tortillas
  • 2 cups asadero cheese, grated
  • 1 cup pico de gallo, for serving

Preparation

Preheat the oven to 180 ° C (356F)
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 the beef broth, cook 10 minutes more and season to taste with salt and pepper. Cool slightly
Blend the previous preparation until a sauce is obtained. Reserve.
For the filling, in a pan over medium heat heat the oil and cook the garlic with the onion until they are transparent, add the meat and a little of the red sauce, cook until the liquid is reduced and reserve.
For the green sauce, heat the oil and cook the garlic, the onion, the cuaresmeño chile, the green tomato and the cilantro until all the ingredients are softened. Fill with chicken broth and cook until reduced, season with cumin, salt and pepper. Cool slightly
Blend the previous preparation until a sauce is obtained.
Heat a pan over medium heat with the oil and fry the tortillas until softened, drain on absorbent paper.
Fill the tortillas with the meat and fold like an enchilada. Arrange them in a container suitable for baking and bathe with the two sauces, sprinkle the cheese and cover with aluminum foil.
Bake about 10 minutes or until au gratin. Remove and serve with pico de gallo.

PRESENTATION

Serve with the pico de gallo.

TIPS

So that the sauce does not separate when serving, it is important to cook the vegetables well before liquefying.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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