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Got skirt steak? Why not make enchiladas?

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Carne Enchiladas
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Carne Enchiladas

Recipe by Pat RamseyCourse: MainCuisine: MexicanDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

25

minutes
Total time

55

minutes

Enchiladas don’t have to be made with just cheese or chicken. Try making them with skirt steak. It gives a hearty rich flavor to a warm comfort-food meal.

Ingredients

  • 1.75lb skirt steak, fat trimmed

  • 1.5 medium onion, diced

  • 8oz shredded cheese. Preferably Oaxaca or a Mexican blend

  • 18 Corn tortillas

  • 8oz diced green chili

  • 11oz (1 can) black beans

Directions

  • Preheat oven to 370F.
  • Grill or cook in a hot pan, the skirt steak. No more than 5 minutes per side. Season each side with Hardcore Carnivore Meatchilada before flipping. Set aside to rest.
  • Without rinsing the pan, add the diced onion along with a couple of tablespoons of olive oil. Sauté onions till translucent, scraping the pan to deglaze.
  • Set onions aside, dice the steak, place in bowl. Add green chili and onions, stir to mix.
  • Place layer of tortillas in 13 by 9 inch pan. 6 tortillas should do. Add steak mix, spread to cover tortillas. Add cheese.
  • Add another layer of tortillas, steak mix, cheese.
  • Cover with one more layer of tortillas. Pour black beans over tortillas, spread to cover. Top with remaining cheese.
  • Bake in oven for 25 minutes. When done, you will see that the cheese is melted and you may see some bubbling of juices.

Notes

  • You should have enough cheese to do three layers, 2 thicker than the third.