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Enchiladas de Suadero en Salsa Verde
Indulge in the rich flavors of traditional Mexican cuisine with these Enchiladas de Suadero en Salsa Verde. Tender, slow-cooked suadero beef is enveloped in soft corn tortillas and generously smothered in a vibrant, tangy salsa verde made from tomatillos and serrano peppers. This dish not only showcases the robust flavors of Mexico but also carries a piece of its culinary history, originating from the streets of Mexico City where it was a beloved comfort food. Serve these enchiladas for a family gathering or a festive dinner, and watch them disappear in no time!
Ingredients
- Sour cream
- 1 cup
- Queso fresco
- 1 cup, crumbled
- Salt
- to taste
- Pepper
- to taste
- Vegetable oil
- 2 tablespoons
- Chicken broth
- 1 cup
- Cilantro
- 1/2 cup, chopped
- Garlic
- 2 cloves, minced
- Onion
- 1 medium, chopped
- Serrano peppers
- 2, chopped (adjust for heat preference)
- Tomatillos
- 6, husked and chopped
- Corn tortillas
- 12
- Suadero beef
- 1 lb, cooked and shredded
Instructions
- In a large skillet, heat the vegetable oil over medium heat.
- Add the suadero beef and cook until browned on all sides. Remove from the skillet and set aside.
- In the same skillet, add the chopped onion and garlic. Cook until the onion is translucent, about 4-5 minutes.
- Add the tomatillos and serrano peppers to the skillet. Cook until the tomatillos are soft, around 6-7 minutes.
- Transfer the cooked onion, garlic, tomatillos, and serrano peppers to a blender. Add the chopped cilantro and blend until smooth. This is your salsa verde.
- Return the blended salsa verde to the skillet, then add the chicken broth. Season with salt and pepper to taste.
- Simmer the salsa verde for 10 minutes to allow the flavors to meld together.
- Dip each corn tortilla in the salsa verde to soften, about 10 seconds per side.
- Fill each tortilla with a portion of the cooked suadero beef and roll it up tightly.
- Place the rolled enchiladas in a baking dish and pour the remaining salsa verde over the top.
- Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until the enchiladas are heated through.
- Serve the enchiladas topped with crumbled queso fresco and a dollop of sour cream.
Tips
- For added depth of flavor, you can roast the tomatillos and serrano peppers before blending.
- Feel free to substitute suadero beef with shredded chicken or pork if desired.
- To make it spicier, add more serrano peppers or include some jalapeños in the salsa verde.
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 30 minutes Cook Time: 30 minutes Calories: 400 Fat: 20g Carbs: 35g Protein: 25g Sodium: 450mg Sugar: 4g
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