Enfrijoladas de Carne Asada

Enfrijoladas de Carne Asada ingredients

• 1 lb skirt steak
• 2 tbsp lime juice
• 1 tbsp orange juice
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 15 oz canned black beans, drained and rinsed
• 1/4 white onion, chopped
• 1 clove garlic, minced
• 1 tbsp vegetable oil
• 1 cup chicken broth or water
• 1/2 tsp chipotle in adobo sauce (optional, for heat)
• 1/4 tsp salt
• 8 corn tortillas
• 1/4 cup vegetable oil (for frying tortillas)
• 1/2 cup queso fresco, crumbled
• 1/4 cup crema Mexicana or sour cream
• 1 avocado, sliced or diced
• 2 tbsp fresh cilantro, chopped

How to make Enfrijoladas de Carne Asada

1. Trim any excess fat from the 1 lb skirt steak and pat it dry. In a shallow dish, whisk together 2 tablespoons of lime juice, 1 tablespoon of orange juice, 1 tablespoon of olive oil, 2 minced garlic cloves, 1/2 teaspoon of ground cumin, 1/2 teaspoon of chili powder, and 1/2 teaspoon of salt. Place the steak in the marinade, ensuring it's fully coated. Marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
2. While the steak marinates, prepare the black bean sauce: Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add 1/4 chopped white onion and 1 minced garlic clove, sautéing for 3-4 minutes until softened and fragrant.
3. Add the 15 oz drained and rinsed black beans to the saucepan along with 1 cup of chicken broth or water and 1/2 teaspoon of chipotle in adobo sauce, if using. Bring to a simmer, then reduce heat to low and cook for 5 minutes.
4. Carefully transfer the bean mixture to a blender. Blend until completely smooth and creamy. Return the sauce to the saucepan, season with 1/4 teaspoon of salt, and keep warm over low heat.
5. Heat a large skillet or grill pan over medium-high heat until very hot. Remove the marinated steak from the dish, shaking off any excess marinade. Cook the skirt steak for 3-5 minutes per side for medium-rare, or until your desired doneness, ensuring a nice sear.
6. Transfer the cooked steak to a cutting board, tent loosely with foil, and let it rest for 5-7 minutes. This allows the juices to redistribute, keeping the steak tender. After resting, slice the steak against the grain into thin strips or bite-sized pieces.
7. In a separate skillet, heat 1/4 cup of vegetable oil over medium heat. One at a time, quickly dip each of the 8 corn tortillas into the hot oil for about 10-15 seconds per side until pliable and slightly puffed, but not crispy. Drain on paper towels.
8. Dip each warm, softened tortilla completely into the warm black bean sauce, ensuring both sides are coated. Place a portion of the sliced carne asada in the center of each sauced tortilla.
9. Fold each tortilla in half or roll it up like an enchilada, then arrange two enfrijoladas per plate. Top generously with 1/2 cup of crumbled queso fresco, 1/4 cup of crema Mexicana or sour cream, and slices or diced avocado.
10. Garnish with 2 tablespoons of fresh chopped cilantro and serve immediately as a rich and flavorful Mexican lunch.

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