Barbacoa Enchiladas

Beef Cheek Enchiladas

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Step 1

1. Remove silver skin from beef cheeks, and reserve scraps .

Step 2

2. Heat oil in a large pot or dutch oven over medium-high.

Step 3

3. Add in garlic and onion and cook until fragrant, about 3 minutes.

Step 4

4. Add in the whole peppers and stir to coat with oil.

Step 5

5. Pour in enchilada sauce and beef stock and stir.

Step 6

6. Add in beef cheeks and scraps along with oregano, pepper and salt.

Step 7

7. Bring mixture up to a boil then reduce to a low simmer. Cover with lid and cook until peppers are tender, about 1 hour.

Step 8

8. Remove peppers from the pot and set aside. Cover pot and continue to cook until meat is fork tender, about another 1.5 hours.

Step 9

9. Preheat oven to 375F.

Step 10

10. Remove beef cheeks from the pot and set aside.

Step 11

11. Increase heat to high and allow the residual liquid in the pot to reduce until thick and saucy, about 5 minutes.

Step 12

12. Carefully remove skin from peppers and place the flesh of the peppers along with the onions in a bowl. Pull apart the beef cheeks and place in bowl with peppers.

Step 13

13. Ladle about 1/2 cup of sauce into bowl and stir to combine.

Step 14

14. Ladle enough sauce to coat the bottom of a baking dish.

Step 15

15. Place a few spoonfuls of the meat and pepper filling into a tortilla and top with 2-3 pieces of the torn Queso Oaxaca. Roll up and place in baking dish. Repeat with remaining tortillas.

Step 16

16. Ladle about 1 cup of sauce over the centre of the rolled tortillas cover with remaining cheese pieces.

Step 17

17. Bake in oven until cheese is bubbling, about 20 minutes.