The cheese enchilada is the plate nobody brags about. Two corn tortillas, cheese, chili gravy. Nowhere to hide. You either have it or you don’t.
Tupinamba has it, and has had it longer than almost anybody in Dallas.
The cheese enchiladas come out on a plate hot enough that the cheese is still moving. The gravy is dark and beefy with none of the flat canned taste that ruins this dish all over town, and the tortillas hold instead of dissolving. That’s the test, and most kitchens fail it.
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