Barbacoa Enchiladas
Apr
19
19
Our Mexican Street Tacos are one of the most popular recipes on the blog and definitely one of my favorites! This Barbacoa Enchilada recipe was created from the leftovers and just might steal the show! I made the enchilada sauce using the broth from the Mexican Street Tacos and then filled them pepper jack cheese and the leftover barbacoa meat. These are heavenly and you must give them a try.
Barbacoa Enchiladas
Ingredients
Enchilada Sauce
- 3 tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp Kosher salt
- 1/2 tsp ground cumin
- 1/4 tsp oregano
- 1/8 tsp coriander
- 2 tbsp olive oil or avocado oil
- 1.5- 2 tbsp all purpose flour
- 2 cups barbacoa broth from the Mexican Street Tacos see notes for recipe
Enchiladas
- 8-12 flour tortillas
- 2-3 cups shredded barbacoa with tomatoes and onion see notes for recipe link
- 16 oz shredded pepper jack cheese
- cilantro for garnish
- sliced radishes for garnish
Instructions
Enchilada Sauce
- In a small bowl, mix together the chili powder, garlic powder, Kosher salt, ground cumin, oregano and coriander
- in a saucepan add the 2 tablespoons of oil over a med/low flame
- slowly add in the flour whisking constantly until a roux is formed
- cook the roux for about 2 mins continuing to whisk constantly
- slowly add the spice mixture to the roux
- slowly stream in the barbacoa broth continuing to whisk constantly until the sauce is smooth
- let the sauce cook on low for about 2-3 mins and remove from the heat
Enchiladas
- spoon about 1/2 cup of the enchilada sauce into the bottom of a 9×13 inch baking dish
- to assemble the enchiladas, dip each flour tortilla in the enchilada sauce so it is lightly coated on both sides
- fill each tortilla with some of the barbacoa and pepper jack being careful not to overfill
- roll each enchilada and place in the pan seam side down
- add another 1-2 cups of the enchilada sauce to the top making sure each tortilla is lightly coated with sauce
- top with the remaining pepper jack
- bake at 350 for about 25 mins until the cheese is bubbling and is golden brown
- garnish with fresh cilantro and sliced radishes
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