Ingredients:

  • 5 lbs Skirt or Flank Steak, trimmed of excess silver skin
  • 2 large Limes, juiced (60 ml)
  • 1 medium Orange, juiced (100 ml)
  • 4 Garlic cloves, minced or grated
  • 1/4 cup Olive Oil (or neutral oil)
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican)
  • 1/2 tsp Smoked Paprika
  • Salt and Black Pepper, To taste
  • 3 large Poblano Peppers
  • 1/2 medium White Onion, sliced thin (100 g)
  • 1 Tbsp Unsalted Butter
  • 1/4 cup Mexican Crema or Sour Cream
  • 4 Corn Tortillas (6-inch/15 cm)
  • 1 cup Red Enchilada Sauce (240 ml)
  • 4 oz Oaxaca or Monterey Jack Cheese, shredded (115 g)
  • 1/4 cup Vegetable Oil, for softening tortillas
  • 1 standard can Refried Beans (450 g), heated through
  • 1/2 cup Guacamole, prepared fresh or store-bought

Instructions:

  1. Prepare the Marinade: In a bowl or blender, combine the citrus juices, oil, garlic, cumin, oregano, and paprika. Whisk well or blend until smooth.
  2. Marinate the Steak: Place the trimmed skirt steak into a non-reactive dish or large Ziploc bag. Pour the marinade over the steak, ensuring it is fully coated. Refrigerate for a minimum of 2 hours, or up to 8 hours. Slice the onions thinly and prepare all components for the guacamole.
  3. Roast the Poblanos: Preheat the grill or oven to 400°F (200°C). Place the poblano peppers directly on the grill grates or on a baking sheet. Roast, turning occasionally, until the skin is blistered and blackened on all sides (about 10–15 minutes).
  4. Steam and Peel: Transfer the hot poblanos to a bowl and cover tightly with cling film to steam for 10 minutes. Peel off the skin, remove the seeds and stems, and cut the flesh into thin strips (rajas).
  5. Sauté the Rajas: Melt butter in a skillet over medium heat. Sauté the sliced onions until soft (3–5 minutes). Add the poblano strips and salt. Cook for 2 minutes. Stir in the Mexican crema or sour cream. Keep warm over very low heat.
  6. Prepare the Enchiladas: Preheat oven to 350°F (175°C). Pour the enchilada sauce into a shallow dish. Soften tortillas by dipping them into the hot enchilada sauce or lightly frying them in a small amount of vegetable oil (about 15 seconds per side).
  7. Roll the Enchiladas: Dip each softened tortilla quickly into the enchilada sauce. Place 1 oz of shredded cheese near the edge, roll tightly, and place seam-down on a baking sheet. Repeat for all four.
  8. Bake Components: Bake the enchiladas for 8–10 minutes, or until the cheese is melted and bubbling. Keep warm. Gently warm the refried beans in a saucepan or microwave and prepare the guacamole.
  9. Cook the Steak: Remove the steak from the marinade and pat it mostly dry. Season generously with salt and pepper. Preheat the grill or grill pan until screaming hot. Sear the steak for 3–5 minutes per side for medium-rare.
  10. Rest and Slice: Remove the steak from the heat and let it rest on a cutting board for 5–10 minutes. Slice thinly against the grain.
  11. Assemble the Platter: On each plate, arrange the components: a few slices of steak, a generous scoop of hot refried beans, a spoonful of creamy rajas, one cheese enchilada, and a dollop of fresh guacamole. Serve immediately.