The plate is vibrant with two stuffed enchiladas sitting atop a deep orange, glistening tangerine sauce. It's adorned with a sprinkle of fresh green cilantro and crumbled white queso fresco. A side of charred corn kernels adds a pop of yellow. The dish is warm and inviting, with colors as vivid as a Mexican sunset.

Tangerine-Infused Enchiladas con Carne

Name: Tangerine-Infused Enchiladas con Carne
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Cuisine: Mexican
Ingredients: tangerine, 2 juiced and zested; flank steak, 300g thinly sliced; corn tortilla, 4; queso fresco, 100g; fresh cilantro, 20g; ear of corn, 1; jalapeno, 1 seeded and finely diced; tomato, 2 finely chopped; onion, 1 finely sliced; cloves of garlic, 2 minced; cumin, 1 teaspoon; chili powder, 1 teaspoon; Salt and pepper, to taste; olive oil, 2 tablespoons

Category Main Course

Prep 15 minutes

Cook 45 minutes

Style Mexican

Technique Sautéing

Diet Friendly High-Protein

Daily Recipe: January 26, 2026

You don't always associate citrus with Mexican cuisine, but this twist on a traditional enchilada dish will have you think again. What's interesting about this recipe is that it incorporates tangerines into the sauce, creating a unique, tangy, and sweet flavor complementing the spicier elements of the dish.

Ingredients (for 2)

Tangerine - 2 - juiced and zested
Flank steak - 300g - thinly sliced
Corn tortilla - 4
Queso fresco - 100g
Fresh cilantro - 20g
Ear of corn - 1
Jalapeno - 1 - seeded and finely diced
Tomato - 2 - finely chopped
Onion - 1 - finely sliced
Cloves of garlic - 2 - minced
Cumin - 1 teaspoon
Chili powder - 1 teaspoon
Salt and pepper - to taste
Olive oil - 2 tablespoons

Preparation

Step 1 - 🍳🥩🌶️

Heat the olive oil on medium in a pan. Add the thinly sliced flank steak. Season with cumin, chili powder, salt, and pepper. Cook until browned.
Step 2 - 🌽🔥🍽️

While the steak is cooking, char the corn on a stovetop until well-roasted. Set aside when done.
Step 3 - 🍲🍅🍊

In a separate pot, heat a teaspoon of olive oil. Add the onions, garlic, and jalapeno. Stir occasionally until fragrant. Add tomatoes and let it simmer until the juices are released. Mix in the tangerine juice a and let it simmer for another 10 minutes.
Step 4 - 🌡️🕰️🔥

Preheat your oven to 180°C or 350°F in preparation for baking.
Step 5 - 🌮🧡🥩

Remove the steak from the pan and shred it. Dip each tortilla in the tangerine sauce, fill with the shredded steak, then fold and place them seam-side down in a baking dish.
Step 6 - 🥘🧀⏲️

Pour the remaining sauce over the enchiladas. Top with queso fresco. Bake for 15 minutes or until the cheese is bubbly.
Step 7 - 🍽️🌽🍊

Garnish the enchiladas with fresh cilantro, charred corn, and tangerine zest right before serving.

Additional

Make it vegetarian by substituting beans and veggies for steak. For a fun twist, try using different types of cheese. Let the kids get involved by having them fill the tortillas or garnish the dish.