Beef Bean Cheese Enchiladas Chili Gravy for Enchiladas Recipe
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For Texans, it's hard to discover a more comforting and familiar dish than a platter of authentic, tex mex enchiladas—corn tortillas filled with melted cheese and white onion, smothered with existent chili gravy is our trademark recipe.
After working as a chef throughout Texas, I've had the unique opportunity to study the diverse ways that different regions of the land serve this famous dish, and today I'm sharing my favorite recipe for tex mex enchiladas —cheese and onion filled enchiladas with a beefy chili sauce.
It's the version I grew up eating equally a kid, with melted cheddar cheese filling, and a sauce containing little $.25 of meat, swimming in a smooth chili gravy sauce fabricated with real Texas chili powder similar Gebhardt's or Mexene. It's the most authentic version I can share with you, and if you lot're a displaced Texan peckish enchiladas, this recipe is sure to become one of your favorites.
Let'south become started…
What are Tex Mex Enchiladas?
Tex Mex enchiladas are corn tortillas filled with cheese and white onion (usually cheddar or American cheese depending on the region) and coated with a polish sauce regionally referred to every bit chili gravy. They are found exclusively in Texas.
What is Chili Gravy?
Chili gravy is a sauce made with pan drippings, a little flour to thicken, beef broth, and the almost of import ingredient: a proper Texas chili pulverization.
What is the Departure between Texas Chili Powder and Republic of chile Pulverization?
Texas chili powder (with an "i") is different than chile powder (with an "east"), the latter of which is but dried powdered chiles. Texas chili powder is a combination of powdered stale chiles and other spices.
What'southward in Chili Powder?
Texas chili powder is a mixture of several different spices (each brand has their own recipe) containing powdered chiles (such as Ancho or New United mexican states chiles), cumin, garlic, black pepper, and occasionally Mexican oregano.
Although many generic Texas chili powders fill the shelves of southwestern grocery stores, most Texans prefer the unique and exceptional flavor of two archetype brands, Gebhardt's and Mexene.
Here is a link to Gebhardt's Chili Powder, and here is a link to Mexene Chili Pulverisation.
Using either of the brands seems to add a lilliputian something extra to your chili gravy, every bit information technology should! Both companies have been in the Texas chili pulverization business concern for over 100 years, so they've had awhile to get their recipe perfected.
A Note on Homemade Chili Powder: I've done many side by side comparisons of homemade chili pulverisation versus the name brands mentioned above, and as a 7thursday generation Texan and veteran chef, I have never been satisfied with the flavor of homemade chili powder. Information technology'south fun to endeavour and you should certainly do it for the experience, but in my stance the flavor isn't anywhere close to the classic brands. If I discover a recipe and grinding method I like, I volition certainly update this post. Go out me your comments below on the effect.
Now onto the cheese enchilada…
What Cheese Should Exist Used Within of an Authentic Tex Mex Enchilada?
Texas is a large identify, so this question has two answers.
I grew up in the Dallas/Fort Worth area where Tex Mex restaurants exclusively make full their enchiladas with mild to medium cheddar studded with finely diced white onion.
When I became a chef on the San Antonio River Walk, as well as visits to see my Dad in Houston, it was more than common to run across American cheese or Velveeta used inside a chili gravy enchilada.
Although every rule is hands cleaved, with chili gravy enchiladas the simply tried and true tradition is that it is fabricated with yellowish cheese.
If you desire my preference, I much prefer mild to medium cheddar considering I similar the classic string pull when you lift your bite from the plate. I also recommend grating your ain cheese from a block of cheese instead of using pre-shredded cheese from the bag. You tin can practice whatever you feel like today. 🙂
How to Make the Chili Gravy
To brainstorm the chili gravy recipe, brown the ground beef (I prefer a high fat content such every bit lxxx/20) in a skillet. Add the onion and spices.
Then, to provide thickening power, sprinkle in the flour and fold with a spatula to combine. It should cling to the meat like snow.
Next cascade in the beefiness broth (I prefer a high protein beef broth of bone goop for extra flavor like this one), and bring to a simmer.
When the mixture thickens, flavor to taste. I occasionally add a little tabasco sauce for acidity if I am not serving small-scale children. Yous tin can add more chili pulverisation to taste, salt, black pepper, garlic powder, whatever you recollect it needs to fine-melody to your particular tastes.
Fill up individual corn tortillas with shredded cheddar cheese (or you lot may substitute American cheese if you're creating an accurate, southern Texas cheese enchilada), with a sprinkling of finely diced white onion.
Coil them up and place them into a casserole dish, as shown below.
Pour the chili gravy on top of the Texas manner enchiladas and broil.
Our Favorite Side Dishes for Serving with Chili Gravy Enchiladas…
Eating house Manner Mexican Rice
Guacamole like Torchy'south Tacos
Torchy'southward Queso Recipe Copycat Recipe
Corn and Black Bean Salad with Mexican Vinaigrette
The Famous Candlelite Inn Guacamole Salad Recipe
Lobster Nachos
Mayan Margaritas
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Prep Time: 25 minutes
Cook Time: 30 minutes
Full Time: 55 minutes
Texas-style chili gravy enchiladas with cheese and white onion filling.
Ingredients
- i lb. 80/20 ground beef, chili grind if bachelor
- i T. Kosher Common salt
- ½ t. blackness pepper
- one/iii c. minced white onion
- two T. Texas chili powder such as Mexene or Gebhardts
- 1 t. powdered garlic
- ½ t. Mexican oregano
- two t. cumin
- ¼ c. flour
- ½ t. salt
- 2 ½ c. beef stock
- i t. fresh lemon juice
- 12 oz. medium cheddar from the block, freshly grated
- ½ c. minced white onion
- 12-16 fresh corn tortillas
- ane c. oil for frying
Instructions
In a skillet on med-high estrus begin searing the ground beef and breaking it upwards well with a wooden spatula. Sprinkle in the common salt and pepper and let the meat sear well as you break it up. The dark chocolate-brown parts of the sear will dissolve and enrich the chili gravy later adding to the flavor.
When the meat is well-seared add in the onion and cook two minutes, tossing frequently. Add in the chili powder, powdered garlic, cumin, and Mexican oregano and let the spices brown and toast in the pan forth with the beef. Finally, turn the oestrus downwards to medium and sprinkle in the flour. Toss the flour in the meat and incorporate into the fatty and juices creating a roux of sorts. When the flour dissolves into the mixture, pour in the beefiness stock and whisk it into the mixture.
Turn the heat up and stir frequently bringing the mixture up to a eddy. Lower the estrus and cook for 15-20 minutes (or longer if desired), the longer the chili cooks the more the flavors in the chili gravy will raise and deepen.
Finish the gravy with ½ t. salt if needed, and 1 t. fresh lemon juice.
For the enchiladas:
Preheat the oven to 400 degrees.
In a skillet heat the oil to medium-high rut and fry each corn tortilla for nigh 20 seconds to soften them. Drain on paper towels as they come up out. Grate the cheddar cheese and mince upwards virtually ¼ c. of white onion.
In a 9x13 inch baking dish roll up the corn tortillas filled with 2 T. or and then of freshly grated cheddar cheese and a sprinkling of minced onion. Curlicue them into enchiladas and with the seam on the lesser. Fill the entire baking dish with enchiladas tucked closely together. Ladle the hot chili gravy on pinnacle of the enchiladas.
Identify in the oven and broil at 400 degrees for 20 minutes or until hot and bubbly. Sprinkle extra cheese and white onion on superlative if desired.
Source: https://urbancowgirllife.com/tex-mex-enchiladas/