Lito’s Cocina Signature Enchilada Recipe


Prep Time: 10 Mins Cook Time: 1 Hour Serves: 6-8 Makes: 16 Enchiladas



Lito's Signature Enchilada Roux 
1/3 cup (57 grams) of Armour Lard or a local brand of lard
7 Tbsp (37 grams) Lito’s Cocina Enchilada Spice Mix
1/2 cup (65 grams) All Purpose Flour
4 cups Hot Water 
1/2 lb. of Ground beef – Cooked
(Yields approx. 32 oz. of Roux)


Additional Ingredients
2 cups Shredded Cheddar Cheese
16 Soft Corn Tortillas


Note: For best results, weigh the ingredients in grams. If using a tablespoon, run a straight edge across the top of the tablespoon to remove excess ingredients.

Preparing the Roux

  1. Set your stove top temperature on low heat (very low flame). Preheat oven to 450°.
  2. Melt lard completely in pan at very low heat. Add flour and stir completely until you get a smooth texture. Cook for about 4 to 5 minutes stirring every sixty seconds to ensure the flour cooks evenly and avoid burning.
  3. Add Lito’s Enchilada Mix to the roux and mix completely as quick as you can. Do not continue cooking mixture for more that a minute or you will burn the spices if your heat is too high, therefore making your gravy look too dark.
  4. Slowly add the hot water and stir with a whisk until the ingredients are fully incorporated with the water.
  5. Raise heat to bring the roux to a small boil.
  6. Once the roux has reached a small boil, reduce the heat and let simmer for 30 minutes on a very low heat. Stir every 5 minutes to keep the roux from burning at the bottom of the pan.
  7. While the roux is simmering, cook the ground beef in a separate pan until fully cooked.
  8. After 30 minutes, the roux should have a creamy texture. Add the cooked meat to the roux and simmer on low heat for another 15 to 30 minutes or until desired texture. Stir every 5 minutes to avoid burning. If the roux starts to boil, you have the heat too high. It should be a small, slow simmer.

Preparing the Enchilada Rolls

  1. Fill a small frying pan with about 1/8” deep of Pure Vegetable Oil and set stove top on low heat.
  2. Dip corn tortilla into the hot vegetable oil until you see it simmer (about 3-5 secs.). Once simmering, flip corn tortilla and simmer on the other side for about 3-5 secs and ensure the tortilla is complete wet with oil. Set corn tortilla aside and repeat.
  3. Place corn tortilla flat on a plate and add a small portion (about 1-2 tablespoons) of shredded cheddar cheese in the middle. Roll corn tortilla to make into a round tube and place in a rectangular 9”x 13” baking pan.
  4. Continue this until you have made two rows with eight enchiladas in each row.
  5. Pour roux over the top and sprinkle more shredded cheese on top.
  6. For the final step, you will place the pan in the oven at 450° for 3-5 minutes or until the cheese melts.
  7. SERVE AND ENJOY. From my kitchen to yours!