Carne Asada Enchiladas: A Tex-Mex Delight with a Southern Twist

Howdy, y’all! I’m just tickled to share this recipe with you today. There’s nothing like a big dish of enchiladas to bring everyone together, and these Carne Asada Enchiladas are just the ticket. Tender, smoky steak wrapped in warm tortillas, smothered in a rich homemade enchilada sauce, and topped with melty cheese—this is Tex-Mex comfort food at its absolute best.

 

Now, here’s the kicker: this recipe features our grass-fed beef from Permaculture Pastures, which takes it to a whole new level. We’re talking beef that’s flavorful, nutrient-packed, and raised right here on our regenerative farm in North Texas. Whether you’re a busy mama in Flower Mound, hosting friends in Trophy Club, or making dinner for your family in Decatur, this dish is going to wow your crowd.

Carne Asada Enchiladas Recipe

Ingredients

For the Carne Asada Marinade:

• 2 lbs Permaculture Pastures grass-fed flank steak or sirloin steak

• 3 cloves garlic, minced

• 1/4 cup fresh lime juice

• 1/4 cup orange juice

• 1/4 cup olive oil

• 1 tbsp apple cider vinegar

• 2 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp chili powder

• 1 tsp sea salt

• 1/2 tsp black pepper

• 1/4 cup fresh cilantro, chopped

For the Enchilada Sauce:

• 2 tbsp olive oil

• 2 tbsp all-purpose flour

• 3 tbsp chili powder

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp ground cumin

• 1/2 tsp oregano

• 2 cups beef broth

• Salt to taste

For the Enchiladas:

• 8-10 corn tortillas

• 2 cups shredded cheese (cheddar or Monterey Jack)

• 1 cup sour cream or Mexican crema

• Fresh cilantro, for garnish

Let’s Make These Enchiladas!

Step 1: Marinate the Steak

First, whisk together the garlic, lime juice, orange juice, olive oil, vinegar, and spices for the marinade. Toss in some fresh cilantro because, honey, it just makes everything better. Pour the marinade over the steak, pop it in the fridge, and let it soak up all that goodness for at least 2 hours or overnight if you’ve got the time.

Step 2: Grill It Up

Now comes the fun part—grilling that steak to perfection! Heat up your grill (or cast-iron skillet if it’s a rainy day) and cook the steak for about 4-5 minutes on each side until you’ve got a good sear. Let it rest for 10 minutes, then slice it nice and thin against the grain.

Step 3: Make the Sauce

Don’t even think about reaching for a can—homemade enchilada sauce is where it’s at! Heat the olive oil in a saucepan, stir in the flour, and cook for a minute or two to make a roux. Then whisk in the spices and beef broth. Let it simmer until it’s thick and smooth. Trust me, this sauce will have you licking the spoon.

Step 4: Assemble the Enchiladas

Preheat your oven to 375°F. Spread a little sauce on the bottom of a 9x13-inch baking dish. Warm up your tortillas (fry them in beef tallow for an extra special touch), then fill each one with slices of carne asada, a sprinkle of cheese, and a dollop of sour cream. Roll them up and line them up in the dish like little soldiers. Pour the rest of the sauce over the top and sprinkle on more cheese.

Step 5: Bake and Serve

Bake those beauties uncovered for 20-25 minutes, until the cheese is melted and bubbly. Garnish with fresh cilantro and get ready to dig in!

What to Serve with Your Enchiladas

• Refried Black Beans: Creamy and smoky, the perfect sidekick.

• Mexican Rice: Fluffy and full of flavor.

• Guacamole and Chips: Because life’s too short not to have guac.

Why Grass-Fed Beef Makes a Difference

Y’all, this isn’t just any beef. Our grass-fed beef is raised with care on our small regenerative farm. No antibiotics, no hormones, just happy cows roaming our pastures and producing the kind of beef that nourishes your family. When you choose Permaculture Pastures, you’re not just buying beef—you’re supporting a local farm and a way of life.

So go ahead, whip up a batch of these Carne Asada Enchiladas and watch your family swoon. They’re smoky, cheesy, and downright irresistible. And don’t forget to let me know how they turn out—I love hearing about your kitchen adventures!

Happy cooking,

Addison Smith

Permaculture Pastures