1/4 cup vegetable oil
1/4 cup all-purpose flour
1 teaspoon black pepper
1 teaspoon kosher salt
2 teaspoons ground cumin
2 tablespoons chili powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 cups beef stock
12 corn tortillas
1/4 cup vegetable oil + 1 tablespoon
2 peppers (various), sliced thin
1/2 onion, diced
3 cups cheddar cheese, grated
The base of the chili gravy is a simple roux. You need a fair amount of it to get the right consistency so start with about 1/4 cup of fat (I used vegetable oil) and 1/4 cup flour. Whisk this together over medium heat for 4-5 minutes until itís turning a light tan color.
Once your roux is the right color, whisk in spices.
Let the spices cook and get happy for 30 seconds and then start whisking in the beef stock. As it heats, the gravy will thicken. The finished gravy shouldnít be super-thick, but it should coat a spoon lightly.
Once the gravy is done, you can take it off the heat. No need to keep it warm.
Slice a few different peppers really thinly and diced up an onion. I cooked those over medium heat with a drizzle of oil and some salt until they were tender, but not completely cooked, about 3-4 minutes.
Then I heated some oil in a small skillet (1/4 cup, say) and once hot, I warmed my tortillas in the oil for just 5-10 seconds per side. You donít want them to cook at all, just get warm and flexible in the oil. Once the tortillas are warmed let them drain on a few paper towels and do all the tortillas before you start making the enchiladas.
Roll the enchiladas and put in a baking dish. Be sure to lightly oil your baking dish and pour about 1/2 cup of chili gravy in the bottom.
Then pour on the rest of your gravy, the rest of your grated cheese and a smattering of diced onions. If you want you can also reserve some of the gravy to serve on the side.
Bake for about 15 minutes at 400 degrees F. You just want to heat everything through and make sure the cheese is bubbly.