Carne Asada with Enchiladas Divorciadas (Divorced Enchiladas) Tampiqueñas

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

doneness.  

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

minutes.

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

Enchilada and one HERDEZ® Salsa Casera Enchilada.