The basket for the main course were as follows:  peach drink box (ew!), beef tongue, pinto beans and salsa morita.  Well, that’s an easy thing – kind of – enchiladas!  Better yet, deconstructed enchiladas.

Raw beef tongue

One might think that the peach drink can be used as part of the sauce, perhaps giving the salsa morita a little bit of fruitiness.  However, I’m going to cook it with the beef!  The beef tongue has to first be skinned (something I learned while watching the episode – while the meat is tender, its skin is nothing but), then parcooked stove top with a bit of the peach drink and set aside.  The enchiladas are now ready to be assembled.  First onions are chopped and laid on a baking dish, followed some sauce – the salsa morita and a bit of pico de gallo and then by one layer of tortilla, cut in halves or quarters to cover the base of the dish.  This is followed by the beef and pinto beans and a little bit of cheese.  It is then covered with more tortilla, a bit of sauce mixture used in the bottom layer and more cheese.  The dish is then baked at 350 F until the beef is cooked through and cheese is bubbling.

This dish is great served with a dollop of guacamole or even chunky avocado (I’ve made a similar dish using chicken and much prefer the latter).

Image credit: yamix/Shutterstock