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Carne Asada with Enchiladas Divorciadas (Divorced Enchiladas) Tampiqueñas

A recipe for enchiladas made with skirt steak and two kinds of salsa

You can find this recipe at El Restaurante

Recipe courtesy of Herdez (

Makes 4 servings

4 T. Canola Oil

8 oz. HERDEZ® Salsa Verde

8 oz. HERDEZ® Salsa Casera, Medium

1 (16-oz.) package of queso fresco, crumbled

8 corn tortillas

12 oz. skirt steak  

Salt and pepper, to taste

In 12-inch skillet over low heat, place 4 tablespoons oil to cover bottom evenly.

Dip tortillas in oil a few seconds per side until pliable. Drain excess oil and place

pliable tortilla on sheet pan.  

Working one at a time, place 2 ounces queso fresco in center of tortilla. Roll

tortilla and place into one small skillet, making 4 enchiladas total. Repeat process

making 4 more enchiladas in a second pan.  

Meantime, season steak with salt and pepper and cook to desired degree of


Pour HERDEZ® Salsa Verde over tops of one pan of enchiladas and sprinkle

with cheese. In other skillet pour HERDEZ® Salsa Casera over tops of

enchiladas and sprinkle with cheese. Cover and cook over medium heat for 3-5


Transfer to plate and serve steak between one HERDEZ® Salsa Verde

Enchilada and one HERDEZ® Salsa Casera Enchilada.  


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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