Ingredients with Measurements:
- 1 lb. beef barbacoa
- 12 corn tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
- 1/4 cup diced onion
- 1/4 cup diced tomato
- 1/4 cup sour cream
- 1/4 cup salsa
Special equipment needed:
- 9x13 inch baking dish
- skillet
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Warm up the beef barbacoa in a skillet over medium heat.
3. Soften the corn tortillas by heating them in the microwave or on a skillet.
4. Spread a spoonful of barbacoa on each tortilla and roll them up, placing them seam-side down in a 9x13 inch baking dish.
5. Top the enchiladas with shredded cheddar cheese.
6. Bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly.
7. While the enchiladas are baking, prepare the toppings by mixing together the chopped cilantro, diced onion, and diced tomato.
8. Once the enchiladas are done, remove them from the oven and top them with the cilantro, onion, and tomato mixture.
9. Serve the enchiladas with a dollop of sour cream and a spoonful of salsa.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
350°F
Serving size:
Makes 12 enchiladas
Nutritional information:
Calories: 195
Fat: 9g
Carbohydrates: 15g
Protein: 14g
Substitutions for ingredients:
- Beef barbacoa can be substituted with shredded chicken or pork.
- Cheddar cheese can be substituted with Monterey Jack or queso fresco.
- Sour cream can be substituted with Greek yogurt.
Variations:
- Add diced green chilies or jalapenos for a spicy kick.
- Top the enchiladas with a fried egg for a breakfast twist.
- Use flour tortillas instead of corn for a softer texture.
Tips and tricks:
- To prevent the tortillas from cracking, heat them up before rolling.
- Use a toothpick to hold the enchiladas together while baking.
- Make the barbacoa ahead of time for a quicker preparation.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the enchiladas in the microwave or oven until heated through.
Presentation ideas:
Serve the enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
Garnish with additional cilantro and diced tomato.
Pairings:
Serve with a cold beer or margarita.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the tortillas crack, try heating them up longer or dipping them in warm water before rolling.
- If the cheese doesn't melt, broil the enchiladas for a few minutes.
Food safety advice:
- Make sure the beef barbacoa is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Barbacoa is a traditional Mexican dish that originated in the Caribbean. It is made by slow-cooking meat in a pit or underground oven.
Flavor profiles:
The barbacoa adds a savory and slightly spicy flavor to the enchiladas, while the toppings add freshness and texture.
Serving suggestions:
Serve the enchiladas with a side of rice and beans for a complete meal.
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Region: Mexican