Article featured image
Yum
Photo: Mark Shaw
There are a lot of ways to do enchiladas; I've had some with huitlacoche, also known as Mexican truffles or corn mushrooms, that were pretty fantastic. But sometimes you don’t want a fancy cocktail. Sometimes you want some damn whiskey, neat. And sometimes you just need enchiladas that are the equivalent of that neat whiskey, which is what we have going here.

Paul Harrison is a Brooklyn-based recipe developer and professional whiskey fan who penned possibly the greatest recipe for taco meat, ever. We're running his recipes all week long, particularly since this latest batch was inspired by the abundance of Los Angelesstyle Mexican food around his alma mater, USC, and shot in our own Test Kitchen. That is some solidly easy tailgating chow. We respect a man with priorities.

I love enchiladas. I think of them as Mexican soul food. There are a lot of ways to do enchiladas; I've had some with huitlacoche, also known as Mexican truffles or corn mushrooms, that were pretty fantastic. But sometimes you don’t want a fancy cocktail. Sometimes you want some damn whiskey, neat. And sometimes you just need enchiladas that are the equivalent of that neat whiskey, which is what we have going here (if you want the gin and tonic of enchiladas, go for the verde).

The tomato and jalapeño-based salsa roja pairs well with spicy braised beef, or barbacoa. You may be tempted to make a double batch to freeze. Give in to this temptation.