Folded Enchiladas with Carne Asada, Red Chile Salsa and Refried Beans

By lorik

These simple enchiladas were developed to be served as part of a larger meal with carne asada, beans, and salad, but they can be eaten anytime. Feta cheese can be substituted for the queso fresco. Guajillo chiles are tangy, with just a bit of heat.

Ingredients

• For the Enchiladas:
• 2/3 ounce dried guajillo chiles, wiped clean
• 1 (8-ounce) can tomato sauce
• 1 cup chicken broth
• 1 tablespoon vegetable oil
• 1 garlic clove, peeled and smashed
• 1 teaspoon white vinegar
• 1/4 teaspoon ground cumin
• Salt
• 12 (6-inch) soft corn tortillas
• Vegetable oil spray
• 1 small onion, chopped fine
• 2 ounces queso fresco, crumbled (1/2 cup)
• For Red Chile Salsa:
• 1 1/4 ounces dried guajillo chiles, wiped clean
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 3/4 cup water
• 3/4 teaspoon salt
• 1 garlic clove, peeled and smashed
• 1/2 teaspoon distilled white vinegar
• 1/4 teaspoon dried oregano
• 1/8 teaspoon pepper
• Pinch ground cloves
• Pinch ground cumin
• For Carne Asada:
• 2 teaspoons kosher salt
• 3/4 teaspoon ground cumin
• 1 (2-pound) skirt steak, trimmed, pounded 1/4 inch thick and cut with grain into 4 equal steaks
• 1 (13 by 9-inch) disposable aluminum roasting pan (if using charcoal)
• 1 garlic clove, peeled and smashed
• Lime wedges
• For Beans:
• 2 slices bacon
• 1 small onion, chopped fine
• 2 garlic cloves, minced
• 1 (15-ounce) can pinto beans (do not rinse)
• 1/4 cup water
• Kosher salt

Details

Servings 4
Adapted from cooksillustrated.com

Preparation

Step 1

For Enchiladas:
1. Toast guajillos in 10-inch nonstick skillet over medium-high heat until softened and fragrant, 1 to 2 minutes per side. Transfer to large plate and, when cool enough to handle, remove stems and seeds. Place guajillos in blender and process until finely ground, 60 to 90 seconds, scraping down sides of blender jar as needed. Add tomato sauce, broth, oil, garlic, vinegar, and cumin to blender and process until very smooth, 60 to 90 seconds, scraping down sides of blender jar as needed. Season with salt to taste.

2. Place 1 cup enchilada sauce in large bowl. Spray both sides of tortillas with oil spray and stack on plate. Microwave, covered, until softened and warm, 60 to 90 seconds. Working with 1 tortilla at a time, dip into sauce in bowl to coat both sides, fold in quarters, and place in 8-inch square baking dish (enchiladas will overlap slightly in dish).

3. When ready to serve, pour remaining sauce evenly over enchiladas. Microwave enchiladas until hot throughout, 3 to 5 minutes. Sprinkle evenly with onion and queso fresco. Serve.

For Salsa:
Toast guajillos in 10-inch nonstick skillet over medium-high heat until softened and fragrant, 1 to 2 minutes per side. Transfer to large plate and, when cool enough to handle, remove stems and seeds. Place guajillos in blender and process until finely ground, 60 to 90 seconds, scraping down sides of blender jar as needed. Add tomatoes and their juice, water, salt, garlic, vinegar, oregano, pepper, clove, and cumin to blender and process until very smooth, 60 to 90 seconds, scraping down sides of blender jar as needed. (Salsa can be stored in the refrigerator for up to 5 days or frozen for up to 1 month.)

For Carne Asada:
1. Combine salt and cumin in small bowl. Sprinkle salt mixture evenly over both sides of steaks. Transfer steaks to wire rack set in rimmed baking sheet and refrigerate, uncovered, for at least 45 minutes or up to 24 hours. Meanwhile, if using charcoal, use kitchen shears to remove bottom of disposable pan and discard, reserving pan collar.

2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, place disposable pan collar in center of grill over bottom vent and pour coals into even layer in collar. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

3. Clean and oil cooking grate. Place steaks on grill (if using charcoal, arrange steaks over coals in collar) and cook, uncovered, until well browned on first side, 2 to 4 minutes. Flip steaks and continue to cook until well browned on second side and meat registers 130 degrees, 2 to 4 minutes longer. Transfer steaks to carving board, tent loosely with aluminum foil, and let rest for 5 minutes.

4. Rub garlic thoroughly over 1 side of steaks. Slice steaks against grain into 1/4-inch-thick slices and serve with lime wedges.

For Beans:
Heat bacon in 10-inch nonstick skillet over medium-low heat until fat renders and bacon crisps, 7 to 10 minutes, flipping bacon halfway through. Remove bacon and reserve for another use. Increase heat to medium, add onion to fat in skillet, and cook until lightly browned, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Add beans and their liquid and water and bring to simmer. Cook, mashing beans with potato masher, until mixture is mostly smooth, 5 to 7 minutes. Season with salt to taste, and serve.