Enchiladas de BarbacoaEnchiladas de Barbacoa

Yields 12 enchiladas / Serves 6

Barbacoa traditionally refers to a cow’s head placed in a pit lined with maguey (agave) leaves and hot mesquite coals, then slow cooked until the meat falls off the bone. Here, the tongue and cheeks (which many people consider the best parts) are used to create a barbacoa enchilada filling. The red jalapeño salsa, which is also the sauce for Enchiladas Norteñas, has just the right amount of heat and crisp acidity to balance the richness of the meat.

INGREDIENTS

For the barbacoa:

  1 beef tongue (about 2 ½ pounds, 1.13 kilos)

  2 ½ pounds (1.13 kilos) beef cheeks, cleaned and trimmed

  ¼ cup (28 grams) garlic, minced

  ¼ cup (36 grams) kosher salt

  5 bay leaves

  Hoja santa leaves or banana leaves for wrapping meat (optional)

For the sauce:

  1 recipe Red Jalapeño Sauce (see page 118)

For the assembly:

  1 recipe Cilantro Rice (see page 66)

  12 corn tortillas

  Vegetable oil as needed for softening tortillas

For the garnish:

  6 large, thin slices Oaxaca cheese

  6 eggs

  Cooking spray or small amount of vegetable oil for frying eggs

  Cilantro sprigs or leaves

DIRECTIONS

Start with the barbacoa:

  Place the beef cheek meat on a perforated pan, cover, and refrigerate overnight to drain any excess blood.

  Mix the garlic and salt together in a bowl and generously rub into the tongue and cheeks.

  If using, place a large hoja santa leaf or banana leaf on heavy foil. Place the cheek meat on top and tightly wrap foil (or leaf and foil) around it, creating a packet.

  Create a second packet with the beef tongue.

  Place a few inches of water and bay leaves in a large stockpot or roasting pan.

  Place a steamer rack just above the surface of the water.

  Place the meat packets on the rack, cover, and cook over medium-high heat for about 1 hour. (Add water as needed to maintain the water level.)

  Reduce heat to a bare simmer and continue to cook for 8–10 more hours.

  When meat is fork-tender, remove from heat.

  When cool enough to handle, peel the skin from the tongue and trim the remaining fat or gristle from the tongue and cheeks. Shred the meat, cover, and refrigerate until needed.

Prepare the sauce:

  Prepare the red jalapeño sauce as directed (see page 118).

  If the sauce was prepared ahead of time, place in a saucepan over medium heat. When the sauce is heated through, reduce heat to low, cover, and keep warm.

Assemble the enchiladas:

  Preheat the oven to 325°F (163°C).

  Prepare the cilantro rice as directed (see page 66) and keep warm.

  The cilantro and cheese should be ready and at hand.

  Gently warm the shredded barbacoa.

  Warm 6 individual serving plates.

  Pour oil to a depth of ½ inch (12 mm) in a heavy skillet over medium-high heat. Heat to low frying temperature, about 300°F (150°C).

  Place each tortilla in oil and fry for a few seconds, just long enough to soften. Drain on paper towels.

  Place a serving of rice on the center of an individual serving plate.

  Place 2 tablespoons barbacoa and 1 tablespoon sauce on the lower third of a softened tortilla, roll, and place, seam side down, on top of rice, 2 per serving.

  Repeat with the remaining tortillas.

  When the enchiladas have been plated, generously top each serving with the sauce and a slice of Oaxaca cheese.

  Place the plates in the oven long enough to heat the enchiladas through and melt the cheese.

  While the enchiladas are warming, fry the eggs, 1 per serving.

  When the enchiladas are ready, top each plate with an egg and cilantro.