THE BEST AUTHENIC CARNE ASADA MARINADE RECIPE | THIS MAMA ...
Looking for an easy carne asada recipe? Grill up this authentic carne asada marinade for tacos. One the best Mexican carne asada recipes!
Provided by Anne-Marie Nichols
Total Time 8 hours 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 12
Number Of Ingredients 15
Steps:
- Combine all ingredients (except steak) in a large mixing bowl. Whisk to combine.
- Place meat in a gallon-sized freezer bag, in the bottom of a shallow baking dish, or a non-reactive (plastic or glass) storage container with a lid.
- Pour carne asada marinade on top of the meat, cover dish or close bag, and marinate overnight up to 48 hours in the refrigerator.
- Take the steak from the marinade. Toss the leftover marinade.
- Cook the meat until just cooked through on a hot grill. (Rare to medium-rare.)
- Cut cooked meat into strips.
- Place meat and favorite toppings in tortillas to make into tacos or burritos.
Nutrition Facts : Calories 700 calories, CarbohydrateContent 24 grams carbohydrates, CholesterolContent 141 milligrams cholesterol, FatContent 38 grams fat, FiberContent 1 grams fiber, ProteinContent 61 grams protein, SaturatedFatContent 14 grams saturated fat, ServingSize 1/2 pound, SodiumContent 1018 grams sodium, SugarContent 22 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 22 grams unsaturated fat
AUTHENTIC ENCHILADAS VERDES RECIPE | ALLRECIPES
These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.
Provided by PattiVerde
Categories Mexican Recipes
Total Time 1 hours 20 minutes
Prep Time 45 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
- Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
- Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
- Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
Nutrition Facts : Calories 559.4 calories, CarbohydrateContent 48.9 g, CholesterolContent 84 mg, FatContent 25 g, FiberContent 8.2 g, ProteinContent 37.1 g, SaturatedFatContent 6.6 g, SodiumContent 1344 mg, SugarContent 6.7 g
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