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

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Tomatillo Salsa

My mom has been making this salsa for as long as I can remember. After Thanksgiving she always makes a big batch of it and then cooks up the leftover turkey in the green salsa for a taco or enchilada filling. It’s one of the tastiest and healthiest post-thanksgiving meals. The tomatillos make it slightly tangy and you can adjust the spiciness depending on how many chiles and what kind you use.


summer bulgur-heirloom tomato salad

  • 20 medium sized tomatillos
  • 3 cups chicken broth
  • 1 jalapeno
  • 1 serrano
  • 1 bunch cilantro
  • 3-4 garlic cloves
  • salt
  1. peel tomatillos and quarter, chop a jalapeno and a serrano in thirds
  2. put tomatillos and peppers in a medium sized pot and add enough chicken broth to cover tomatillos
  3. bring to a boil then bring it down to a simmer  (uncovered) until tomatillos are soft, remove from heat and let cool
  4. remove the big stems from the cilantro but otherwise you can leave it intact, wash
  5. clean garlic and put cloves in a Vitamix, along with the tomatillo mixture and the cilantro
  6. blend until fairly smooth (a few of seconds), then add salt or more chilis to taste

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Chicken Enchiladas with Jalapenos

  • 1 can black beans
  • 1 can green enchilada sauce
  • 10 lg flour or whole wheat tortillas
  • 1 lg tomato
  • 1/2 yellow onion sliced
  • 6 jalapenos
  • 1 lg red bell pepper
  • olive oil
  • 1/4 cup apple cider vinegar
  • salt/peppa
  • 2 tbsp chilli lime seasoning or taco seasoning
  • 1/2 lb chicken
  • 1 lime
  • 1/2 cup queso fresco
  1. pre-heat oven to 350°F
  2. heat olive oil and onion in a large skillet
  3. once onions start turning opaque add chicken and taco seasoning
  4. cook chicken breasts until cooked though
  5. remove chicken from pan and let cool
  6. seed and slice jalapenos and bell pepper, slice tomato and add it all to the skillet along with the black beans along with the apple cider vinegar and lime juice, cook on low heat for 10 minutes
  7. meanwhile, dredge tortillas in the enchilada sauce
  8. shred chicken
  9. in a baking pan, begin filling and rolling tortillas with shredded chicken and the bean/pepper concoction
  10. pour all additional sauce on top and bake for 30 minutes
  11. crumble queso on top and put under broiler for 3 more minutes or until browned and crispy

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

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