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Alejandra

Alejandra Cota

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Divorced Beef Enchiladas

40 min
1 h
Easy
61
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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 servings
  • 2 spoonfuls of vegetable oil for the red sauce
  • 10 pieces of guajillo chili pepper
  • 2 pieces of Chile de árbol pepper for the red sauce
  • 3 pieces of chipotle peppers in adobo sauce for the red sauce
  • 3 cloves of garlic for the red sauce
  • 1/2 piece of onion chopped, for the red sauce
  • 4 pieces of tomato chopped, for the red sauce
  • 1 Cup of tomato puree for the red sauce
  • 1/2 Cup of beef broth for the red sauce
  • enough of salt and pepper for the red sauce
  • 1 tablespoon of vegetable oil
  • 1 tablespoon of garlic finely chopped
  • 1 Cup of onion filleted
  • 2 cups of flank steak cooked and shucked
  • 1 tablespoon of vegetable oil for the green sauce
  • 3 cloves of garlic for the green sauce
  • 1 piece of onion for the green sauce
  • 5 pieces of cuaresmeño or jalapeño pepper for the green sauce
  • 10 pieces of green tomato for the green sauce
  • 1/4 of Cup of coriander for the green sauce
  • 1 Cup of chicken soup for the green sauce
  • 1 tablespoon of cumin for the green sauce
  • enough of vegetable oil to fry the tortillas
  • 12 pieces of Corn tortillas
  • 2 cups of asadero cheese grated
  • 1 Cup of 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.
    Calories
    1079
    kcal
    54%
    Carbohydrates
    23.0
    g
    7.7%
    Proteins
    65.5
    g
    131%
    Lipids
    79.6
    g
    122%
    Fiber
    3.2
    g
    6.3%
    Sugar
    12.7
    g
    14%
    Cholesterol
    249
    mg
    83%
    Esha
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