Carne Asada Poblana Recipe
Black Angus grilled skirt steak. Comes with a chicken enchilada dipped with mole sauce, guacamole & pico de gallo.
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Ingredients
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For the Carne Asada
For the Chicken Enchiladas
For the Guacamole
For the Pico de Gallo
Method
For the Carne Asada
- 1
Marinate the Steak
In a bowl, mix the olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper. Add the skirt steak and coat thoroughly. Marinate for at least 30 minutes, or overnight for best flavor.
- 2
For the Chicken Enchiladas
- 3
Prepare the Enchiladas
Preheat the oven to 375°F (190°C). Warm the corn tortillas in a skillet until soft. Fill each tortilla with shredded chicken, roll them up, and place them seam-side down in a baking dish.
- 4
Add Mole Sauce
Pour the mole sauce over the rolled tortillas and sprinkle with shredded cheese. Cover with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes until cheese is bubbly.
For the Guacamole
- 5
For the Pico de Gallo
- 6
Prepare the Pico de Gallo
In a bowl, combine diced tomatoes, red onion, cilantro, lime juice, and salt. Mix well and let sit for at least 10 minutes to allow the flavors to meld.