Laura
Jalapeno Beef Enchiladas Recipe
Prep time
Cook time
Total time
Wonderful spicy marinated beef with tasteful note of fresh cilantro and spicy Jalapeno, cover with melted cheese and fresh avocado
Author: Laura
Serves: 4
Ingredients
For Marinade
- 1 lime juiced
- 3 tablespoon extra-virgin olive oil
- ½ teaspoon pepper
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 3 minced garlic cloves
- Put all ingredients in a bowl and stir with ½ lbs. skirt steak.
- Put it in a ziplock bag and set aside for 2,5 hours.
For Enchiladas
- 12 flour tortillas
- 1 white onion sliced
- 1 cup cilantro lives chopped
- 2 chopped Jalapeno
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 sliced avocado
Instructions
- Separate skirt steak from marinade.
- Put the skillet over medium high heat and add marinade.
- Add chopped Jalapeno and onion and cook until vegetables softens.
- Add cilantro leaves and stir it well.
- Put all of mixture in blender and blend it until uniform texture of salsa.
- In the same skillet over medium high heat add skirt steak and cook for 8 minutes per each side until meat gets dark brown caramel color.
- Set aside meat to cool a little bit down.
- Slice the skirt steak as it is shown in the picture.
- Preheat the oven to 375F.
- Microwave tortillas on high for 30 seconds and coat the bottom of a squared baking tray with 2 tablespoons of the salsa.
- Put the softened tortilla on flat surface and spread 3 tablespoons beef down center of each and wrap tightly, placing the seam facing down in baking tray.
- Repeat these step for all tortillas and place them tightly in baking tray.
- Cover them with salsa and sprinkle with shredded cheddar and mozzarella cheese.
- Bake it in the oven for 10 minutes.
- Decorate it with sliced avocado and enjoy immediately.
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