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. 

As far as enchiladas are concerned, the best way is to go green. No, not like that, I’m talking about some verde sauce (but if you want to go hug a tree, that’s your prerogative). Enchiladas are surprisingly easy to make. The key, though, is good sauce. Do not. Ever. Buy. Enchilada sauce in a can. LOOK AT ME: NEVER DO IT, because making it is so easy.

Related: Enchiladas Rojas with Barbacoa