The enchiladas are a very popular dish in the Mexican cuisine. In fact by mixing several and diverse ingredients numerous varieties of the same dish can be obtained.
When a Mexican chef is going to prepare some enchiladas, he knows that first various ingredients have to be transformed into a salsa. Then he makes some kind of beef tacos, which are covered with the salsa that was prepared and at the end the enchiladas are garnished by putting various fresh ingredients over them. We are sure that you want to try them!
In this recipe the texture and the flavor of the maize are combined with a spicy green salsa and the succulent filling of the shredded beef. Imagine the final result...
In this recipe there are many steps to follow and it can be a bit complicated. However everything is divided into stages to make it easier.
The enchiladas are filled with the “skirt steak" cut because it is a beef that is very easy to shred, once cooked.
To make the enchiladas tortillas are going to be fried. We recommend using a vegetable oil and not olive because it resists very high temperatures without burning. Furthermore it doesn’t add any flavor to the food that is being fried.
The preparation time is long of , since the skirt steak takes long to cook.
Here is the Skirt Steak that you need to make the enchiladas. The beauty of this skirt steak is that it is 100% organic, it is soft, it has a lot of flavor and it will arrive fresh to your house.
Use “La Banderita Corn Tortillas" to make your enchiladas because they have very good flavor, they are soft and they don’t break at the moment of folding.
Know to perfection the temperature of the food that you cook with the “CDN Thermometer". This is a very practical thermometer that fits in your pocket, it gives the temperature in 6 to 8 seconds and it is capable of measuring a large range of temperatures.