Barbacoa Enchiladas Recipe
Slowly Cooked Shredded Beef Barbacoa, Melted Chihuahua Cheese, Pickled Onions and Cilantro with a side of our Oaxaca Ají Verde Sauce. Served in a Homemade Crispy Corn Tortillas.
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Ingredients
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Barbacoa
Enchiladas
Oaxaca Ají Verde Sauce
Method
Barbacoa Preparation
Cook the Meat
In a slow cooker, place the chuck roast and pour in the beef broth. Add lime juice, minced garlic, cumin, oregano, chipotle peppers, salt, and black pepper. Cover and cook on low for 8 hours or until the meat is tender.
Shred the Beef
Once cooked, remove the chuck roast from the slow cooker and shred the meat using two forks. Return the shredded beef to the slow cooker and mix with the juices.
Enchiladas Assembly
Prepare the Tortillas
In a skillet, lightly fry the corn tortillas until they are pliable. Keep them warm by wrapping them in a kitchen towel.
Fill the Tortillas
Take a tortilla and add a generous amount of shredded barbacoa, followed by a sprinkle of Chihuahua cheese. Roll the tortilla tightly and place it seam-side down in a baking dish.
Bake the Enchiladas
Repeat with the remaining tortillas and filling. Once all enchiladas are assembled, sprinkle more Chihuahua cheese over the top. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, until the cheese is melted and bubbly.
Oaxaca Ají Verde Sauce Preparation
Serving
Serve the Dish
Serve the enchiladas hot, topped with pickled onions and fresh cilantro, alongside the Oaxaca Ají Verde Sauce for drizzling.