Alright, let’s talk about them Carne Asada Enchiladas. I ain’t no fancy chef or nothin’, just a woman who likes to cook good food, ya know? This here dish, it ain’t hard to make, but it sure does taste good. It’s somethin’ you can make for your family, and they gonna love it, I tell ya.
First things first, you gotta get yourself some meat. I like to use chuck steak, but you can use whatever you got on hand, I reckon. Just make sure it’s got some good flavor. You gotta season that meat up real good. I use chili powder, onion powder, cumin, garlic powder, and salt. Don’t be shy with the seasonings, now. The more the merrier, I always say. You wanna rub that all over the meat, make sure it’s covered good.
Now, the secret to good Carne Asada Enchiladas ain’t just the meat, it’s the tortillas too. Some folks just use ’em straight outta the package, but that ain’t right. You gotta fry them up a little bit, just to get ’em soft and pliable. Don’t make ‘em crispy, just a little bit soft, you understand? I use corn tortillas, ‘cause that’s what tastes best to me. You can use flour if you want, but it ain’t the same, I tell ya.
- Fry them tortillas
- Soak them in salsa
- Fill them with that meat
Then comes the sauce. Now, you can buy that stuff in a can, but it ain’t as good as homemade, let me tell you. I make my own sauce, and it’s easy as pie. I just use some tomatoes, onions, garlic, and some chili peppers. You can add a little bit of this, a little bit of that, whatever you like. Just make sure it ain’t too watery, and not too thick either. You want it just right, so it soaks into them tortillas real nice. And some folks like to put cumin and paprika in their sauce, but a real Mexican told me that ain’t right, so I leave it out.
Once you got your meat cooked and your sauce made, it’s time to put it all together. You take them fried tortillas, dip ‘em in the sauce, and fill ‘em up with that good carne asada meat. Don’t be stingy with the meat, now. You want them enchiladas full and hearty. Then you roll ‘em up and put ‘em in a pan. You pour the rest of the sauce over the top, and sprinkle some cheese on top of that. I like to use a lot of cheese, ‘cause cheese makes everything better, don’t ya think?
Then you bake them in the oven until they’re hot and bubbly, and the cheese is all melted and gooey. It takes a little while, maybe 30 minutes or so, but it’s worth the wait, I promise you. And when they come out of the oven, oh my, they smell so good. Your whole house gonna smell like good cookin’, and your family gonna be linin’ up at the table, ready to eat.
Carne Asada Enchiladas, they ain’t just food, they’re a whole experience. It’s about takin’ your time, puttin’ love into your cookin’, and sharin’ it with the people you care about. And that’s what makes it so special, ya know? So next time you’re lookin’ for somethin’ good to make, give these enchiladas a try. You won’t be sorry, I guarantee it.
Now, a few more things I learned from watchin’ folks cook. Make sure the tops of them tortillas are covered real good with sauce or cheese or whatever you puttin’ on top, before they go in the oven. That way, they don’t get all dried out and hard. And if your sauce is too thick, just add a little bit of water or stock to thin it out. You want it just right, you know? And don’t be afraid to experiment. Cooking ain’t about followin’ rules, it’s about makin’ somethin’ that tastes good. So go ahead and try different things, and see what you come up with.
And that’s all there is to it. Carne Asada Enchiladas, easy to make, and even easier to eat. So go on now, get in that kitchen and start cookin’. Your family will thank ya for it.