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Carne Asada with Enchiladas Divorciadas (Divorced Enchiladas) Tampiqueñas
A recipe for enchiladas made with skirt steak and two kinds of salsa

You can find this recipe at El Restaurante

Recipe courtesy of Herdez (http://www.herdeztraditions.com/)

Makes 4 servings

4 T. Canola Oil

8 oz. HERDEZ® Salsa Verde

8 oz. HERDEZ® Salsa Casera, Medium

1 (16-oz.) package of queso fresco, crumbled

8 corn tortillas

12 oz. skirt steak  

Salt and pepper, to taste

In 12-inch skillet over low heat, place 4 tablespoons oil to cover bottom evenly.

Dip tortillas in oil a few seconds per side until pliable. Drain excess oil and place

pliable tortilla on sheet pan.  

Working one at a time, place 2 ounces queso fresco in center of tortilla. Roll

tortilla and place into one small skillet, making 4 enchiladas total. Repeat process

making 4 more enchiladas in a second pan.  

Meantime, season steak with salt and pepper and cook to desired degree of


Pour HERDEZ® Salsa Verde over tops of one pan of enchiladas and sprinkle

with cheese. In other skillet pour HERDEZ® Salsa Casera over tops of

enchiladas and sprinkle with cheese. Cover and cook over medium heat for 3-5


Transfer to plate and serve steak between one HERDEZ® Salsa Verde

Enchilada and one HERDEZ® Salsa Casera Enchilada.