- 2 pounds beef chuck steaks
- chili powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- salt to taste
- 1/4 teaspoon ground black pepper
- 2 1/2 tablespoons vegetable oil, divided
- 4 green onions, chopped, divided
- 4 cloves garlic, peeled
- 1/2 cup tequila
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 1 tablespoon grated fresh ginger
- 1 kiwi, peeled
- 3 tablespoons chipotle cooking sauce (such as Herdez®)
- 6 (8 inch) flour tortillas
- 1 (12 ounce) bottle pasilla chile cooking sauce (such as Herdez®)
- 1 (12 ounce) package shredded mozzarella cheese
- 2 tablespoons chopped fresh chives
- Season chuck steaks on both sides with chili powder, onion powder, cumin, garlic powder, salt, and black pepper.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chuck steaks in the hot oil in batches until browned, about 5 minutes per side. Transfer to a slow cooker.
- Heat remaining 1 1/2 teaspoon vegetable oil in the same skillet. Add 2 green onions and garlic; cook and stir until browned but not burnt, 3 to 4 minutes. Remove from heat; chop garlic coarsely and return to the skillet.
- Whisk tequila, lime juice, lemon juice, orange juice, and ginger together in a bowl. Mash in kiwi using a fork. Stir in green onion-garlic mixture and chipotle sauce. Pour over chuck steaks in the slow cooker.
- Cook on Low until steaks are fork-tender, 6 to 8 hours.
- Transfer chuck steaks to a cutting board; shred with 2 forks. Mix in 2 raw green onions.
- Pour cooking liquid from the slow cooker into the skillet. Simmer over medium heat until reduced and thickened into a sauce, about 10 minutes. Stir in shredded steak; simmer until most of the sauce is absorbed, about 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with 1/4 of the pasilla chile sauce.
- Spoon shredded steak mixture into tortillas. Wrap up and place seam-side down, close together, in the baking dish. Pour remaining pasilla chile sauce over tortillas. Sprinkle mozzarella cheese and chives on top.
- Bake in the preheated oven until cheese is melted and bubbly, 20 to 30 minutes.
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