Carne Asada Enchilada

Name: Carne Asada Enchilada
Yield: Serves 4
Cuisine: Mexican
Ingredients: 1 orange, sliced; 1 medium white onion (8¾ ounces/250 g), sliced; Salsa of your choice; Warm tortillas (preferably homemade); 2½ teaspoons ground coriander; 1 tablespoon ground cumin; 2 pounds (910 g) flap steak; 2 tablespoons sea salt; 1 tablespoon crushed piloncillo (Mexican unrefined brown sugar; can substitute dark brown sugar); 2 tablespoons grapeseed oil; 1 tablespoon crushed piloncillo (Mexican unrefined brown sugar; can substitute dark brown sugar); 1 tablespoon crushed piloncillo (Mexican unrefined brown sugar; can substitute dark brown sugar); 1½ tablespoons sherry, preferably Tres Coronas; 1½ tablespoons sherry, preferably Tres Coronas; ½ cup (120 ml) citrus vinegar (can substitute seasoned rice wine vinegar); ½ cup (120 ml) citrus vinegar (can substitute seasoned rice wine vinegar); 1 cup (240 ml) orange juice, freshly squeezed if in season; ½ cup (120 ml) fresh lime juice; 4 guajillo chiles, stems and seeds removed; 4 pasilla chiles (1¾ ounces/45 g), stems and seeds removed; ½ large white onion (5¼ ounces/150 g); 1 chile manzano (2¾ ounces/75 g), stems removed (can substitute 2 serranos); 8 cloves garlic, peeled

Preparation info

Serves
4

Difficulty
Easy

Appears in

Asada

By Bricia Lopez and Javier Cabral

Published 2023

About

In Oaxaca, we rub a chile paste on meats like cecina, which is thinly sliced pork meant for grilling. This marinade is perfect for chile lovers who always add hot sauce to their food or find themselves always looking for or asking for some kind of salsa. It has a mild heat that gets unlocked when you add a little bit of lime juice.

Ingredients

8 cloves garlic, peeled
½ large white onion (5¼ ounces/15

Americas
Mexico
Oaxacan
Main course
Central America

Method

Start a charcoal or gas grill. The gas should be set to high. If using a pellet grill, preheat your grill to 450°F (230°C) for at least 15 minutes. If using charcoal, the coals should be red but entirely covered with gray ash.

Wrap the garlic in aluminum foil. Place the wrapped garlic, the onion, and chile manzano on the grill. Cover and cook until everything—except the garlic, which wi