Beef Cheese Enchiladas

This recipe is not authentic Mexican dish, it is a combination of Mexican and Tex-Mex.

The gravy enchiladas it is base on broth thickened with a roux (flour), and cooked with lard or vegetable oil. Unlike other gravies, chiles gravy gets its flavor from the dried chiles, spices either whole or powder.

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If you want to use chili powder it is ok. I like to use fresh ingredients as possible. The dry ancho pepper along with cumin, garlic, oregano, black pepper, and a pinch of Cheyenne powder for a perfect backbone of the gravy.

Ingredients for gravy:

3 chile anchos ( boiled) or 2 teaspoon of chili powder

2 tablespoons sugar

1 teaspoon black pepper

1 teaspoon cumin

1 teaspoon onion powder

1 teaspoon dry oregano

1/8 teaspoon cayenne powder

2 garlic cloves

4 oz. tomato sauce

pinch of salt

1 cup chicken broth

2 tablespoon lard or vegetable oil

Other ingredients for enchiladas:

1 pound ground beef

8 corn tortillas

2 cups blended shredded cheddar and Monterrey Jack cheese

onions diced fine

cilantro chopped fine

2 tablespoon cooking oil (for the tortillas)

Instructions:

Use the blender to blend chilis, garlic, onion, cumin, salt, black pepper, tomato sauce, sugar, cayenne, oregano and chicken broth.

Heat the lard in a skillet over medium heat, add the blended sauce, whisk in the flour and cook until slightly deepened in color. Slowly whisk more broth and bring it to simmer. Reduce heat to low, whisking often until sauce has thickened.

In a large skillet over medium heat cook the ground beef for 10 minutes or until browned. Add 4 table spoons of chili sauce and let it simmer for few minutes stirring often.

Use a skillet or cast iron (comal ) to warm the corn tortillas. Brush both sides of the tortillas with oil and place them on the comal or skillet over medium high heat.

Spread the ground beef across center of the tortilla and roll the tortilla tightly around the filling, place them with seam side down using a baking dish.

Pour the chili sauce over the top to cover completely and sprinkle the cheese over the enchiladas.

Preheat oven 350 F. Bake enchiladas for 15-20 minutes or until cheese is melted.

Serve enchiladas with side dish of Mexican rice, refried beans, salad, or guacamole.

Toppings: sprinkle cheese, cilantro and onions.

Enjoy

Letty