A faithful reconstruction of an heirloom recipe.
Estimated Cost: $15
Difficulty: Involved
Suggested Beverage: Tequila, Margarita
Equipment and Supplies
- 9" x 13" baking pan
- roasting pan
- aluminum foil
- smoker optional
- instant pot optional
- slow cooker optional
- meat forks
Ingredients
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried Mexican oregano
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon sea salt
- ¼ teaspoon cayenne
- - Or substitute 1 package taco seasoning for all of the above
- 1½ - 2 pounds beef cheeks, chuck or arm roast
- 3 ounces tequila
- 1 cup water
- 2 poblano chilies, chopped and seeds and stems removed
- 2 yellow onions, chopped
- 8 large tortillas
- 1 cup prepared cactus, (you can find this jarred at the grocery store)
- 15 ounces canned Spanish rice
- 2 cups salsa roja/enchilada sauce
- 2 cups grated Chihuahua cheese, Oaxaca or Monterey Jack cheese
- 3 plum tomatoes, diced
Method
Oven method
- Preheat the oven to 225 degrees.
- Combine spices in a small bowl.1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon dried Mexican oregano, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon sea salt, ¼ teaspoon cayenne, - Or substitute 1 package taco seasoning for all of the above
- Plop the meat in a roasting pan, add the water, tequila, onions, peppers and sprinkle the spices over the meat.1½ - 2 pounds beef cheeks, 3 ounces tequila, 1 cup water, 2 poblano chilies, 2 yellow onions
- Cover the roasting pan with aluminum foil and cook for 4 hours.
- One hour before serving, shred meat using a pair of forks and return to cook for 30 minutes.
- Heat the oven to 375°.
- Spoon ½ cup salsa roja / enchilada sauce into a 9” x 13” baking dish and spread over the bottom.2 cups salsa roja/enchilada sauce
- Divide meat mixture into the center of the tortillas and add rice and cactus.1 teaspoon chili powder, ½ teaspoon dried Mexican oregano, ½ teaspoon onion powder, 8 large tortillas, 1 cup prepared cactus, 15 ounces canned Spanish rice
- Roll tortillas once, leaving an overlapped seam, and place in a baking dish seam-side down.
- Spread the rest of the salsa roja / enchilada sauce on top of the rolled tortillas. Sprinkle the cheese and tomatoes on top.2 cups grated Chihuahua cheese, 3 plum tomatoes
- Bake for 20-30 minutes until the cheese is melted and bubbly.
Instant Pot option
- Smoke or bake the meat, poblanos and onions for 1 hour at 225°.1½ - 2 pounds beef cheeks, 2 yellow onions, 2 poblano chilies
- Put the meat, seasonings, poblanos and onions, along with 1 cup of water and tequila, into the Instant Pot insert and pressure cook for 30 minutes.1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon dried Mexican oregano, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon sea salt, ¼ teaspoon cayenne, - Or substitute 1 package taco seasoning for all of the above, 1 cup water, 3 ounces tequila
- Assemble and bake the enchiladas as described above.
Slow cooker option
- Put the meat, poblanos and onions in the slow cooker. Add the seasonings and tequila on top.1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon dried Mexican oregano, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon sea salt, ¼ teaspoon cayenne, - Or substitute 1 package taco seasoning for all of the above, 1½ - 2 pounds beef cheeks, 3 ounces tequila, 1 cup water, 2 poblano chilies, 2 yellow onions
- Cook on Low overnight.
- Assemble and bake the enchiladas as described above.
Notes
Sure you can add beans before rolling up the tortillas! I prefer black or pinto beans over refried, but you do you.
Private Notes
Have you tried this recipe?Let us know how it was!