Best Tex-Mex Enchiladas Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
|
Enchilada Gravy Sauce |
|
Ingredients: |
Ingredients: 1 cup vegetable oil 2 cups all-purpose flour 1/4 cup chili powder 1 tablespoon ground cumin 1 tablespoon garlic powder 1 1/2 tablespoons salt 1/4 teaspoon pepper 2 quarts water
|
|
Directions: |
Directions:Heat the oil in a large heavy saucepan over medium heat. Add the flour and cook, stirring constantly, until the flour is browned (this mixture is called a roux); be careful not to let the flour burn. Stir in the chili powder, cumin, garlic powder, salt, and pepper and cook, stirring constantly, for 2 to 3 minutes.
Gradually add the water, stirring until smooth. Cook, stirring frequently, for 5 minutes, then reduce the heat and boil gently for 15 minutes. |
|
|
Chili Con Carne |
|
Ingredients: |
Ingredients: 1 lb ground beef 1 teaspoon garlic powder 1 teaspoon ground cumin 1 bay leaf Salt and pepper to taste 2 tablespoons chili powder 1 cup water 2 cups cooked or canned pinto beans (optional) 1 cup shredded American or Cheddar cheese 1/2 cup chopped onion
|
|
Directions: |
Directions:Brown the beef in a large skillet over medium heat. Add the garlic powder, cumin, and bay leaf, and season with salt and pepper. Cook, stirring occasionally for 15 minutes (add a little water if the pan becomes dry).
Add the chili powder and water, stirring well, and bring to a simmer. Simmer for 10 minutes. Add the beans, if using, and heat through.
Remove the bay leaf and spoon the chili into bowls. Garnish with cheese and onion. |
|
|
Best Tex-Mex Enchiladas |
|
Ingredients: |
Ingredients: Corn tortillas Hot oil American cheese Diced onion
|
|
Directions: |
Directions:Dip corn tortillas, homemade or store-bought, into a skillet of hot oil to soften. Drain, fill with grated American cheese, and roll up. Place seam side down in a baking dish and cover with Enchilada Gravy Sauce and Chili Con Carne. Top with diced onion and more cheese.
Place in a pre-heated 350 degree F oven and heat for 10 minutes, or until the cheese has melted. |
|
Personal
Notes: |
Personal
Notes: Source: Los Barrios Family Cookbook
|
|