As promised I made beef enchiladas from the Barbacoa Beef I made the day before. Not a recipe really, just some guidelines if you want to try making them.
First make sure you have everything staged and ready in an assembly line.
- Small non-stick skillet for frying tortillas
- Vegetable cooking oil (we use avocado oil because of high smoke-point)
- Tongs
- Corn tortillas
- Enchilada sauce (red is traditional for beef, I used La Victoria, but Las Palmas is also good )
- Container for coating enchilada sauce (I used a souffle dish)
- Plate for rolling tortillas (I used a dinner plate)
- Baking dish sprayed with non-stick spray
- Filling (Barbacoa beef in this case)
- Grated cheese (I used a mixture of manchego and queso fresco)
- Paper towels (your hands will be covered with enchilada sauce)
- Get everything lined up and in easy reach. Preheat oven to 350 degrees.
- Pour 1 tablespoon of oil in skillet over medium heat and pour can of enchilada sauce in container.
- Drop a corn tortilla in the skillet and push around to coat with oil. Wait until it begins to puff up but not so long as it begins to brown. With tongs flip it over and when it puffs up again lift to drain oil and remove with tongs.
- Dredge softened warm tortilla in enchilada sauce and flip to coat both sides. Drain and place on the plate.
- Arrange filling about 1 inch from the edge of the tortilla in a long cigar (less is more here.) Sprinkle with cheese and roll towards the middle. Finish rolling and place in the baking dish.
- Add more oil if needed to skillet and repeat until baking dish is full.
- Pour any remaining enchilada sauce over everything. Sprinkle on more cheese and add toppings if using.
- Bake for 25 minutes. Remove and let rest for a few minutes. Turn oven down to 250 degrees.
- Plate a couple of enchiladas and put plate in the oven for a minute to warm.
- Serve with chopped lettuce, tomato, avocado, sour cream and lime wedges.
