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Barbacoa Enchiladas

Bev Cooks Recipe by
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Barbacoa Enchiladas
  • Prep Time 15 min
  • Total Time 4 hr 0 min
  • Servings 8
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Barbacoa Enchiladas

To imagine eating only one is pure insanity.


1 1/2
pounds beef roast
1 1/2
tablespoons Old El Paso™ hot & spicy taco seasoning mix
(4.5 oz) can Old El Paso™ diced green chiles
to 2 cups water or stock
whole grain flour tortillas
red bell pepper, diced
(19 oz) can Old El Paso™ mild enchilada sauce
cups shredded pepper jack cheese
cilantro sprigs, for garnish
small plum tomato, chopped for garnish


  • 1 Place the beef roast, taco seasoning, chiles and about a cup of water in a large pot. Cook on medium-low for about 3 hours. Keep turning the meat every 30 minutes or so and checking to see if it needs more liquid. Add more if needed.
  • 2 Remove the beef from the pot and shred with two forks. Place back into the pot and keep on low until you're ready to assemble the enchiladas.
  • 3 Preheat oven to 350°F.
  • 4 Pour about 1/2 cup of the enchilada sauce in the bottom of a 9x13 baking dish. Move the dish around to coat the bottom.
  • 5 Evenly divide the beef among the 8 tortillas. Sprinkle with the diced bell pepper. Roll each enchilada up and place in the dish, seam-side down. Pour the remaining enchilada sauce over the enchiladas.
  • 6 Sprinkle with cheese. Slide into the oven for 30 minutes, or until the cheese is browned and bubbly. If you need to broil it at the last minute, that's fine.
  • 7 Serve enchiladas garnished with chopped tomatoes and cilantro sprigs.
See Step By Step


How to Make Enchiladas

As prepared by Bev Cooks,

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.


Ingredients for enchiladas in pot

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!


Shredding pork with two forks

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.


Dividing ingredients among tortillas

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.


Pouring sauce over enchiladas

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.


Spreading cheese over enchiladas

Now sprinkle on that cheese, brutha.


Barbacoa enchiladas, baked in pan

And this is what you get. Do you need to be held?


Barbacoa enchiladas, ready to eat

Because I do.


No, I really do.

More Enchilada Recipes

Like, she's serious. For more musings, visit her blog Bev Cooks and her Tablespoon profile
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Nutrition Information 

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