Plato Grande Con Carne Asada, Cheese Enchilada Recipe

Prepare Marinade

In a bowl, combine olive oil, minced garlic, lime juice, cumin, chili powder, salt, and black pepper to create a marinade.

Marinate the Steak

Add the flank steak to the marinade, cover, and refrigerate for at least 2 hours, preferably overnight.

Cook the Steak

Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade and grill for 5-6 minutes on each side, or until desired doneness.

Slice and Serve

Let the steak rest for 5 minutes before slicing against the grain.

Sauté Onion

Preheat the oven to 350°F (175°C). Sauté diced onion in a pan until translucent.

Assemble Enchiladas

Dip each corn tortilla in enchilada sauce, fill with shredded cheese and sautéed onion, then roll them up and place in a baking dish.

Top with Sauce and Cheese

Pour remaining enchilada sauce over the rolled tortillas and sprinkle additional cheese on top.

Bake Enchiladas

Bake for 20-25 minutes until the cheese is melted and bubbly.

Heat Rice & Beans

In a saucepan, combine cooked rice, black beans, and salt. Heat over medium heat until warmed through.

Add Cilantro

Stir in chopped cilantro before serving.

Make Pico de Gallo

Dice tomatoes and onion, and combine in a bowl with chopped cilantro and lime juice to make Pico de Gallo.

Make Guacamole

Mash the avocado in a separate bowl, adding garlic powder, lime juice, and salt to taste to make guacamole.

Prepare Dough

In a bowl, mix flour, baking powder, and salt. Gradually add water and olive oil until a dough forms.

Rest the Dough

Knead the dough on a floured surface for about 5 minutes, then let it rest for 30 minutes covered with a damp cloth.

Cook Tortillas

Divide the dough into 8 equal parts and roll each into a thin circle. Cook on a hot skillet for 1-2 minutes on each side.