THE RECIPE JOURNAL · Main Course
Tender Beef Enchiladas Made with Tequila
These enchiladas are bursting with flavor, thanks to a splash of tequila that adds a subtle, smoky twist. Perfectly tender beef wrapped in warm tortillas makes for a comforting and delicious meal everyone will love.
FROM THE KITCHEN • Tender Beef Enchiladas Made with Tequila
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by tossing the beef roast, tequila, jalapenos, and garlic into your slow cooker. Cover it up and let it cook on low for about 12 to 18 hours, until the beef is super tender. Once it’s done, use two forks to shred the meat and let it cool for around 30 minutes. Scoop the shredded beef out with a slotted spoon and set it aside, but keep the cooking liquid in the slow cooker.
02
Step 2
Pour that flavorful liquid into a large pot, stir in the rice, and bring it to a boil. Then turn the heat down to medium-low, cover the pot, and let the rice simmer until it’s tender and the liquid is absorbed, which should take about 20 to 25 minutes.
03
Step 3
While the rice cooks, preheat your oven to 350°F (175°C). In a bowl, mix together the black beans, refried beans, and one can of green chilies. In another bowl, combine the spicy and mild enchilada sauces with the tomato paste until smooth.
04
Step 4
Spread a thin layer of the sauce mixture on the bottom of a deep baking dish. Then, assemble your enchiladas by layering a bit of the bean mixture, some rice, shredded beef, a spoonful of sauce, and a sprinkle of Mexican cheese onto each tortilla. Roll them up and place them seam-side down in the dish, repeating until it’s full.
05
Step 5
Top the rolled tortillas with the remaining sauce and cheese, and scatter the rest of the green chilies over everything. Bake in the oven until the cheese is melted, bubbly, and golden brown, about 45 minutes to an hour. Enjoy!
Why you’ll love it
This dish combines tender beef with a subtle kick of tequila, creating rich and complex flavors. It’s comforting yet exciting, perfect for a family dinner or casual gathering. The layers of melted cheese and warm tortillas make every bite a delight.
How to serve
Serve with a side of fresh guacamole, sour cream, and a simple Mexican rice or refried beans. A crisp green salad with lime dressing also pairs nicely to balance the richness of the enchiladas.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to keep the beef tender and the cheese melty. For longer storage, freeze before baking and thaw overnight in the fridge before cooking.
