4.0 – 1 reviews • High Fiber
| Level: |
Easy |
| Total: |
1 hr 25 min |
| Active: |
40 min |
| Yield: |
6 servings |
Ingredients
- 4 pounds ranchera (skirt) steak
- 1 ounce Worcestershire sauce
- 1 tablespoon granulated garlic
- 1 tablespoon ground black pepper
- 1 tablespoon seasoning salt
- 2 yellow or red onions, sliced
- 2 pounds green tomatillos
- 2 fresh jalapeños
- 1 yellow or red onion
- 1 head garlic, cloves peeled
- Salt
- 6 avocados
- 1 teaspoon salt
- 1 teaspoon granulated pepper
- 1 teaspoon granulated garlic
- 3 lemons
- 6 corn tortillas
- 8 ounces shredded jack cheese
Instructions
- For the marinated steak: Put the steak in a roasting pan. Combine the Worcestershire sauce, granulated garlic, black pepper and seasoning salt in a small bowl. Pour the marinade over the steak and massage. Cover and refrigerate for 1 hour.
- For the salsa verde: Put the tomatillos, jalapeños and onion in a pot of water on high heat. Add the garlic and some salt. Boil for 20 minutes, then cool for 30 minutes. Add the ingredients to a blender and blend. Return the salsa to the pot and warm for 15 minutes.
- For the guacamole: Peel the avocados and put them into a bowl. Crush them down, then add the salt, pepper and garlic. Squeeze in the juice from the lemons and stir until mixed.
- For the marinated steak: In a flat top skillet, cook the steak to the desired temperature. Add the onions and caramelize them for 5 minutes. Add to the top of the steak.
- For the enchilada: Heat a tortilla on a flat top or skillet. Add some cheese to the tortilla and roll up. Grill the tortilla for 2 minutes on each side. Plate with the steak and continue to make 5 more. Top the steak and enchiladas with the guacamole and salsa verde.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
1319 |
| Total Fat |
91 g |
| Saturated Fat |
32 g |
| Carbohydrates |
53 g |
| Dietary Fiber |
21 g |
| Sugar |
12 g |
| Protein |
79 g |
| Cholesterol |
221 mg |
| Sodium |
1959 mg |