Enchiladas are a staple of Mexican cuisine that can be prepared with a variety of sauces. Whether green or red, enchiladas are simply delicious and with this recipe for beef enchiladas divorciadas, you can have the best of both worlds. Stuffed juicy skirt steak, these mouthwatering enchiladas are dunked in green and red sauce and topped with broiled cheese for an easy dish that is great for dinner.
Ingredients
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4 Servings
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Preparation
Preheat oven to 356 °F.
For the red sauce: Heat a skillet over medium heat with oil. Cook chiles, garlic, onion, and tomato until soft. Add tomato purée and beef broth. Cook for 10 more minutes. Season with salt and pepper. Cool slightly.
Transfer previous preparation to a blender and blend to a smooth sauce. Set aside.
For the stuffing: In a skillet over medium heat, heat oil. Cook garlic and onion until transparent. Add meat and a bit of red sauce. Cook until liquid reduces. Set aside.
For the green sauce: Heat oil. Cook garlic, onion, cuaresmeño chile, tomatillo, and cilantro until soft. Add chicken broth. Cook until liquid reduces. Season with cumin, salt, and pepper. Cool slightly.
Transfer previous preparation to a blender and blend to a smooth sauce.
Heat a skillet with oil over medium heat. Fry tortillas until soft. Drain in a paper towel-lined plate.
For assembling the enchiladas: Stuff tortillas with meat and fold like enchiladas. Arrange in a baking dish. Spoon over both sauces. Sprinkle cheese. Cover with aluminum foil.
Bake for about 10 minutes or until broiled. Remove and serve beef enchiladas divorciadas with pico de gallo.
Presentation
Serve beef enchiladas divorciadas with pico de gallo.
Tips
For a homogenous sauce, cook vegetables through before blending.
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Beef Enchiladas Divorciadas
Nutritional information
* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Carbohydrate, by difference
4.7
g
1.57%
Total lipid (fat)
10.1
g
15.54%
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