Barba-GET IN MY FACE-coa.
Before I created this here Barbacoa Enchiladas recipe
, I found myself all, "wait, what IS barbacoa?" So, I looked it up, and it appears that in different regions of the world (and beyond)
it's technically "cow's head." Um, okay.
And then I read on to find out that it also means "to barbecue." Oh, okay! So wait, do I barbecue the cow's head? And will this hurt? So, I went to my butcher and asked him, "what the wonk-a-loo-loo is barbacoa?" And he goes, "WHEN DO YOU NEED IT BECAUSE YOU PROBABLY DON'T HAVE TIME." Just like that. And I replied, "what?" And then he said, "it's a low and ssssssslllllllloooooow method of cooking where you gently break down muscle fibers. And you use cow's cheek, but we don't have any." So I chirped, "Oh thank God!" And bought a beef roast instead. The end.
I think my point is, this probably isn't teeeeeechnically barbacoa, since I cooked it in a pot, and probably used the wrong meat. But you know what, Chipotle does too! The end again.
So I think what I'm trying to say is, please don't hate me for not being 100% authentic. I'm only doing what I can here! The end again again.
Should we make it before you throw your computer in the trash? Okay.
Grab a beef roast, some Old El Paso taco seasoning and diced green chiles, whole grain (or regular!) tortillas, some pepper jack cheese, a tomato, some cilantro, and a can of Old El Paso enchilada sauce.
You'll start by placing the beef into a big ol' pot with the seasonings and chiles. Add some water too, about a cup, a little less. Now cook this thang on medium-low for about 3 hours. Check on it every 30 minutes or so to make sure nothing is burning. Turn the meat and dance a little. Add more water if needed!
Then after a few hours, take the beef out and shred it with two forks. Place it back into the pot until you're ready to assemble.
Oh we're ready? Okay. Evenly divide the beef among 8 tortillas. Sprinkle that red bell pepper on the beef. Now roll them all up and place them in a baking dish, seam-side down.
Oh! Before you add the enchis, go ahead and pour a little of the enchi sauce in the baking dish. Then pour the rest over everything. Uh huh.
Now sprinkle on that cheese, brutha.
And this is what you get. Do you need to be held?
Because I do.
No, I really do.
More Enchilada RecipesLike, she's serious. For more musings, visit her blog Bev Cooks and her Tablespoon profile