Enchiladas Al Carbon Food

SIRLION AND POBLANO ENCHILADAS AL CARBON

Steps:

• I rub my poblanos in EVOO added salt and pepper placed in iron skillet and roasted them at 425 degrees until brown on all sides turning frequently about 25 minutes placed in small zip lock bag you could use covered bowl. Peeled skin off and chopped peppers put to the side.
• Heated pan with EVOO added onions until clear, then mushrooms (i like sliced baby bellas), added garlic, diced left over sirlion, chopped poblanos and rotel.
• heated canola oil in small skillet placed corn tortilla for about 30 seconds and flipped cooked another 30 sec placed in 13 x 9 glass baking dish and put about 3 tbls of meat mixture and about 2 tbls of mexican style cheese and rolled into enchilada.continued until meat mixture was gone.
• Topped with no beans wolf brand chili cover in cheese and sprinkled black olives baked at 350 degree for about 30 minutes.
• Removed from oven and sprinkled green onions over top. served with homemade refried bean and cilanto lime rice.

TACOS AL CARBON WITH AVOCADO SALSA

Steps:

• Lightly sprinkle meat with seasoning salt.
• Cut into 3-4 large pieces.
• Mix lime and lemon juices, garlic, cilantro, and olive oil.
• Place meat and marinade in plastic bag or plastic bowl.
• Marinate 4-6 hours, turning occasionally.
• Discard marinade.
• Grill meat over medium heat@ 15 minutes, turning occasionally.
• Cook steak until desired doneness, the 15 minutes over medium heat creates medium done steak.
• Cut into strips and serve in corn tortillas.
• Top with 1-2 Tbl.
• of Avocado salsa.
• While meat is cooking chop up ingredients for Avocado salsa, sprinkle with lime juice and seasoning salt.
• I leave avocado pits in mixture to prevent discoloration.
• To warm tortillas you may wrap them in foil and place on grill or wrap in paper towels and microwave for 30-45 seconds.
• Sprinkle with a small amount of water if tortillas are very dry before warming them.

LOW CARB ENCHILADAS

Steps:

• Sprinkle the chicken with salt & pepper along with the onion powder. Brown until no longer pink.
• Mix chicken with refried beans, 1/2 the enchilada sauce, sour cream and 2/3 cup cheese.
• Fill tortillas with the chicken mixture then place into a glass baking dish.
• Top with remaining enchilada sauce and cheese. Cook at 375 for 20 minutes.