1/8 tsp Cayenne Pepper
1/2 cup Cilantro, Fresh
1/2 tsp Coriander
1 tsp Cumin
Green Chile Enchilada Sauce
1 Lime, Juiced
1 cup Monterey Jack Cheese, Shredded
1 tbsp Olive Oil
1 cup Queso Fresco, crumbled
1 tbsp Red Wine Vinegar
1/2 tsp Salt
2 lb Steak, Flank
12 Tortilla, Corn
Homemade enchiladas, the Pit Boss way! These Steak Enchiladas Verde start with tender and flavorful marinated flank steak, cooked to perfection on the Pit Boss Platinum Series KC Combo griddle side then sliced thinly. The steak is then rolled up in traditional corn tortillas with heaps of cheese and a homemade Chile Verde sauce from tomatillos and poblano pepper smoked right on the grill. Serve with a side of fresh guacamole and salsa for the full flavor experience.
In a mixing bowl, whisk together lime juice, olive oil, vinegar, cumin, salt, coriander, and cayenne. Place steak in marinade, then cover and refrigerate for at least 2 hours.
Note: If you don’t wish to make the sauce yourself, you can substitute with green enchilada sauce available at most grocers.
We recommend using Pit Boss Competition Blend Hardwood Pellets with this recipe.
If you don’t have flank steak available, you can also use a skirt steak.