Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Chuck Carne Asada Enchiladas

4.7
Save
Rate
Tap to rate
PREP TIME
45 min
COOKING TIME
408 min
TOTAL TIME
453 min
SERVINGS
8 servings
Dinner Mexican
Chuck Carne Asada Enchiladas
Ingredients
  • 2 pounds beef chuck steaks
  • chili powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • salt to taste
  • 1/4 teaspoon ground black pepper
  • 2 1/2 tablespoons vegetable oil, divided
  • 4 green onions, chopped, divided
  • 4 cloves garlic, peeled
  • 1/2 cup tequila
  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 1 tablespoon grated fresh ginger
  • 1 kiwi, peeled
  • 3 tablespoons chipotle cooking sauce (such as Herdez®)
  • 6 (8 inch) flour tortillas
  • 1 (12 ounce) bottle pasilla chile cooking sauce (such as Herdez®)
  • 1 (12 ounce) package shredded mozzarella cheese
  • 2 tablespoons chopped fresh chives
Instructions
1
Prepare the chuck steaks for cooking by sprinkling both sides with a blend of spices, including chili powder, onion powder, cumin, garlic powder, salt, and black pepper.
2
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat, allowing it to reach its optimal temperature. Then, cook the chuck steaks in batches until they develop a rich brown color on both sides, approximately 5 minutes per side. Transfer the cooked steaks to a slow cooker for further cooking.
3
In the same skillet, heat an additional 1.5 teaspoons of vegetable oil over medium-high heat. Add the chopped green onions and minced garlic, stirring constantly until they reach a browned but not burnt state, taking around 3 to 4 minutes. Remove the skillet from heat and coarsely chop the garlic before returning it to the skillet.
4
Combine tequila, lime juice, lemon juice, orange juice, and ginger in a bowl to create a marinade. Use a fork to mash the kiwi into the mixture, stirring until well combined. Add the green onion-garlic mixture and chipotle sauce to the marinade, stirring until smooth. Pour this flavorful liquid over the chuck steaks in the slow cooker.
5
Cook the chuck steaks on Low for 6 to 8 hours, or until they reach a tender texture that can be easily forked.
6
Transfer the cooked chuck steaks to a cutting board and shred them using two forks. Mix in 2 raw green onions.
7
Pour the cooking liquid from the slow cooker into the skillet, allowing it to simmer over medium heat until reduced and thickened into a rich sauce, approximately 10 minutes. Stir in the shredded steak mixture, allowing it to simmer until most of the sauce is absorbed, about 5 minutes.
8
Preheat your oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with one-quarter of the pasilla chile sauce.
9
Spoon the shredded steak mixture into tortillas, wrapping them up and placing them seam-side down in the baking dish. Pour the remaining pasilla chile sauce over the tortillas, followed by a sprinkle of mozzarella cheese and chives on top.
10
Bake in the preheated oven for 20 to 30 minutes, or until the cheese is melted and bubbly.