I grew up with tacos made with ground beef and a seasoning packet. I actually thought they were great, but my first trip to Mexico changed my mind.

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These enchiladas (close cousin of the taco) are made with beef ribs that are cooked slowly for hours (not minutes) in layered seasonings of chili, cumin, and garlic and served with fresh tomato and corn salsa and marvelous Queso Blanco cheese. They make for a culinary experience - not just a quick solution to "what's for dinner?".

This is a great recipe to start the night before. Just set the entire pot in the fridge and take it out when you're ready to put the enchiladas together the next day. The flavor gets even better! Trust me it's pretty great anyway! Don't be afraid to increase the heat if you can take it.

Buon Appetito!