Carne Asada Enchiladas

summer bulgur-heirloom tomato saladA couple of weeks ago we were feelin carne asada enchiladas but we didn’t know where to buy good carne asada so I decided to make some. It was all ingredients we already had and it isn’t hard at all, it just takes some time to marinate so planning is key. These were some tasty enchiladas.

carne asada: (or 2 lbs store bought carne asada)

  • 2 lbs flank steak (or other thin sliced steak)
  • 4 garlic cloves, minced
  • 1 lg jalapeno, seeded and minced
  • 1 tsp cumin
  • 2 limes (juice)
  • 1/2 cup fresh cilantro
  • 2 tbsp apple cider vinegar
  • 1 tsp brown sugar
  • 1/2 cup olive oil
  • salt and pepper to taste
  • dash of cinnamon
  • 2 tsp ground papaya seeds (optional, they are a meat tenderizer)
  • 3/4 of a corona (or other mexican beer)


  • 1 can green enchilada sauce
  • 9 large flour tortillas
  • 2 lbs carne asada (or a little less)
  • 1/4 cup asiago
  1. to make marinade, combine all ingredients in a large glass mixing bowl
  2. add steak and turn a few times so that all sides are well coated, get in there with your hands
  3. cover and let sit in fridge for 1-4 hours, if it sits for longer than 4 hours the acids will make it get tough and you don’t want that
  4. pre-heat oven to 200°F
  5. heat a skillet on high heat and sear the pieces of steak
  6. once one side browns, flip it, once both sides are browned remove and put in a baking dish
  7. do this for all of steak, then cover with remaining marinade and beer, steak should be covered or almost covered in liquid
  8. cover with foil and bake for an hour and a half
  9. remove from oven and let cool
  10. remove pieces of steak and slice thinly, then return to the marinade and let soak for at least an hour (the longer the better)
  11. pre-heat oven to 350°F, fill a shallow bowl with the enchilada sauce and wet tortillas on both sides, one by one, lay the tortillas in a large baking dish, fill with carne asada and roll up
  12. continue with all tortillas or until you run out of meat
  13. pour remaining enchilada sauce on top and bake for 30 minutes
  14. remove and grate cheese on top then return to oven for 8 more minutes

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