Beef Enchiladas (Restaurant Method)
Restaurant-style beef enchiladas using batch taco meat. Assemble ahead and bake when ready, just like Mexican restaurant kitchens do. Lightly fried tortillas stay tender while the filling heats through. Serves 6.
Equipment
- 9x13 Inch Baking Dish
- Small Skillet
- Paper Towels
- Medium Mixing Bowl
- Probe thermometer
Ingredients
Enchiladas
- 12 Corn Tortillas yellow or white
- 4 cups Restaurant-Style Taco Meat thawed, about 1.25 lb
- 8 oz Monterey Jack Cheese shredded, for filling
- 8 oz Monterey Jack Cheese shredded, for topping
- 1 cup Red Enchilada Sauce
Frying
- 1 cup Avocado Oil or beef fat, for softening tortillas
Instructions
- Preheat oven to 375°F.
- Lightly grease a 9x13 inch baking dish.
- Heat the oil in a small 6-8 inch skillet over low heat.
- Place each corn tortilla in the hot oil for 5-10 seconds per side until it sizzles and softens.
- Remove and drain on a paper towel-lined plate.
- Repeat until all 12 tortillas are done.
- In a medium bowl, mix the taco meat with 8 oz of shredded Monterey Jack.
- Place about ⅓ cup of the meat and cheese mixture across the lower third of each tortilla.
- Roll tightly and place seam-side down in the baking dish.
- Repeat with remaining tortillas, arranging snugly.
- Spoon the enchilada sauce down the center of the enchiladas, leaving about a half inch of each end uncovered.
- Sprinkle the remaining 8 oz cheese evenly across the top.
- Cover and refrigerate for up to 24 hours or bake immediately.
- Bake for 30-40 minutes until the beef reaches 165°F and the cheese is melted and bubbly.
- Serve with Mexican Rice, Refried Beans, chips and salsa, guacamole, and sour cream.
Notes
Working in Mexican restaurant kitchens taught me how they handle high-volume enchilada service. At U.S. Bar and Grill and later at the Marriott Marquis's La Fuente, kitchen staff would roll dozens of enchiladas during prep, hold them cold, then sauce and broil to order. When servers warned customers the plate is hot - it literally just came out of a conveyor belt broiler. You can use this same method at home: assemble enchiladas in the morning or even the night before, refrigerate covered, then bake when ready for dinner. The light frying of tortillas (not deep frying, just a quick dip) keeps them from getting soggy and helps them hold together during baking. This is the restaurant trick most home cooks skip.
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