GREEN CHILE BARBACOA ENCHILADAS
Z'Tejas Restaurant Copycat Recipe
Green Chile Barbacoa:
4-6 pound beef chuck, cut 3 by 3 inch
1/2 cup cilantro
2 tablespoons kosher salt
1/3 cup garlic, chopped
2 ounces ancho chilies, stems removed
3 cups yellow onions, quartered
3 tablespoons green chili powder
diced green chilis
Green Chile Barbacoa Enchiladas:
2 corn tortillas
2 ounces monterey jack cheese, shredded
3 ounces green chili sauce
2 ounces Cotija cheese, crumbled
1 ounce iceberg lettuce, shredded
pickled green chilies
To make the Green Chili Barbacoa: Place all the ingredients in a stainless bowl and mix well. Transfer to a roasting pan and top with a tight lid. Cook for 3 1/2 to 4 hours in a 325 degree oven. Let cool and shred using 2 forks. Strain juice that the meat was cooked in skim off fat. Add about 1 1/2 cups to shredded meat. Mix in green chilies as well.
Assembling Green Chile Barbacoa Enchiladas: Fry the tortillas to soften. Place on an oval plate.
Put barbacoa in center. Put 1 ounce of jack cheese on each tortilla with 2 ounces of barbacoa and 1/2 ounce of green chile sauce. Roll tortillas and leave in center of plate. Ladle 2 ounces of green chile sauce on top of enchiladas and sprinkle beans and enchiladas with cotija cheese. Put under broiler to melt cheese; when cheese melts top enchiladas with iceberg, dollop of sour cream and put pickled chiles in center. Serves 6-8.