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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 9x13 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

Notes

Mexican Street Tacos/Barbacoa with Broth