Salsas Herdez

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Recipe of Meat Enchiladas

Meat Enchiladas

15 mins
20 mins
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Give your family a delicious and original recipe of Meat Enchiladas, which has a touch of chile pasilla and is stuffed with shredded meat and a little bit of beans. For the preparation of the sauce it's important to strain until the mixture is soft and smooth, otherwise, you will not have the desired consistency when ready to serve them.
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2 portions
  • 1 cup vegetal oil
  • 1/2 cups white onion, filleted
  • 2 cups flank steak, cooked and shredded
  • 1/4 cups bean, - whole
  • enough salt and pepper
  • 1 boat Sauce La Picante Herdez® Southeast Region, 320 g, for the sauce
  • 1 teaspoon salt, for the sauce
  • 1 teaspoon black pepper, for the sauce
  • 1 teaspoon cumin, for the sauce
  • 3 pasilla chili peppers, roasted, deveined and hydrated, for the sauce
  • enough vegetal oil, to fry tortillas
  • 6 corn tortillas
  • enough fresh cheese, crumbled, to decorate
  • enough sour cream, to decorate
  • enough purple cabbage, finely chopped, to decorate
  • enough fresh coriander, to decorate


For the filling, heat the oil over medium heat in a saucepan and cook the onion, add the beef, the whole beans, season with salt and pepper to taste. Set aside.
Blend La Picante Herdez® Southeast Region Sauce with salt, pepper, cumin and pasilla chile until you get a smooth mixture, strain and heat in a pot until it boils.
Fry the tortillas in a pan with hot oil until they are soft and drain on absorbent paper.
Fill the tortillas with the prepared meat, roll up like a taquito.
Place the enchiladas on a plate and sauté, sprinkle with the cheese, decorate with the cream, purple cabbage and fresh cilantro.


Garnish with cream, cheese, purple cabbage and cilantro.


Straining is important because it allows you to have a smooth and smooth sauce.

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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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