Over the last year on social media, I keep seeing videos from food trucks pop up featuring tacos, made from corn tortillas, being dipped in an enchilada-like sauce and cooked on a screaming hot griddle surface prior to being topped with a variety of toppings, folded over, crisped and served to customers. This intrigued me, so I figured I would whip up my own recipe in an experiment by making tacos in this manner on my 36″ Blackstone griddle.
I haven’t been able to find a conclusive name for this type of taco. In my Googling research, I have found a specialty dish that was founded in Jalisco in Mexico, called ‘Birria’, which is a spicy stew. However, this isn’t birria or close to it. So I can only refer to these as ‘enchilada’ tacos.
If you have been following Grizzly BBQ, you will find that I recently posted about smoking chuck roast in the last week. As an alternative to brisket, I highly recommend giving it a go, because generally it is going to be cheaper than brisket — not per pound, but by being a smaller ration of meat. When cooked correctly, it stands almost next to brisket in terms of flavor. Don’t get me wrong: that sounds like a touch of hyperbole in that sentence, but hear me out; a properly smoked chuck roast can achieve a level of a smoky beef flavor that will impart a delicious level of smoke in whatever dish you feature it in. That is what I used in these tacos, and if you decide to make these for yourself, you won’t be kicking yourself at the end of the day. You will be happy you have given this a try.
First things first, buy a pack of corn tortillas from your local grocery store. I used Chi-Chi’s white corn taco style tortillas. They come in a pack of 18. For the enchilada sauce, I picked up the store brand — Food Lion — of the sauce. You could make your own, which would likely wind up better tasting than what you would find in a can, or you can pick up a premium brand, but the store brand worked out well for me, because all you are doing with the sauce is dipping the tortillas in it prior to cooking. Keep in mind that you don’t need a Blackstone griddle to cook this recipe, but I love griddling outdoors so I rolled with that particular method. You can use a hot cast iron skillet to make these as well in your kitchen.
Overall, you are going to want these base ingredients:
— Corn tortillas
— Cooking oil
— Enchilada sauce
— Your choice of toppings
I stuck with the basics in making these: the above, smoked chuck roast that I had chopped up into bite size pieces of optimal tenderness, Great Value Fiesta blend cheese (cheddar, Monterey Jack, queso quesadilla and asadero cheese) from Wal-Mart, chopped cilantro and diced caramelized onions. You may prefer different ingredients, from a cut of pork or some kind of chicken. These were incredible with the smoked chuck roast that I cooked in my drum smoker, the Barrel House Cooker 18C, so I can’t help but recommend my method rather than others.
My preparation involved dipping the corn tortillas in some warmed cooking oil in a cast iron skillet. I had made chicken and cheese taquitos the day prior to cooking this, so I still had about a half inch of oil in my cast iron pan. I heated it up on medium for about ten minutes and dipped the corn tortillas — one by one — in the oil for about two or three seconds on both sides before adding them to a bowl. I find this step to be crucial, because you aren’t cooking the tortillas this way, but you are making them more pliable by adding them to the hot oil for just a moment. This does not make the final product greasy, but it will help allow the corn tortillas to crisp up enough after it is dipped in the enchilada sauce and subsequently cooked.
In another bowl, I dumped two cans of Food Lion brand enchilada sauce in, which is what you are going to want to dip your corn tortillas into before cooking them.
I fired up the burners on my Blackstone griddle to medium and quickly cooked up the diced onions in order to caramelize them. Different strokes for different folks: you might prefer diced raw onions, but I prefer the flavor of caramelized onions on my tacos. One of my guests that I was cooking for has difficulties eating raw onions due to digestion issues, so cooked onions are more palatable to them, and hey, caramelized onions are delicious, so there is no problem with that. I turned off one of my side burners and moved the caramelized onions over to the far side of the griddle where the burner was turned off. If you are making these inside your home, just remove the onions and place into a bowl or plate.
Afterwards, I added some oil to the hot griddle surface, dipped the corn tortillas — one by one — into the enchilada sauce and added them to the cooking surface. As they cooked away, I topped each tortilla with the aforementioned Fiesta blend cheese, added the smoked beef, spooned out some of the diced onions onto each tortilla and followed that up by topping each tortilla with a smidgen of chopped cilantro, which added a level of freshness in each bite of the finished product.
At this point, I bumped the heat of the burners to high and folded the tortillas over to crisp them up for about one minute on each side before removing them. Now it is time to eat.
1.) In a cast iron pan, add half an inch of cooking oil, heat for 10 minutes before dipping the corn tortillas, one by one, in the oil for three to five seconds on each side. Remove and add to a bowl.
2.) Dump your enchilada sauce into a separate bowl.
3.) Fire up your griddle or cast iron to medium heat, add a bit of oil and cook the diced onions for a couple of minutes. Remove the onions from the heat source.
4.) Dip the corn tortillas in the enchilada sauce and add to the cooking surface.
5.) Add your toppings.
6.) Bump up the heat and fold the corn tortillas over into tacos. Cook for about a minute on each side in order to achieve a substantial level of crispiness
7.) Remove and eat!