Add a traditional twist to your carne asada with this easy-to-make divorced enchiladas “a la tampiqueña” using HERDEZ® Salsa Verde and HERDEZ® Salsa Casera. A dash of spiciness to celebrate the flavors of summer!
- 8 ounces
- 8 ounces
package of queso fresco, crumbled
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.