Cheese Enchiladas
Chili gravy:
1 1/2 c white onion, roughly chopped
5 cloves garlic
1/4 lb lean ground beef
2/3 c vegetable oil
2/3 c flour
2 c beef broth
2 c water
3 T chili powder
2 tsp salt
1 tsp cumin
1/8 tsp cayenne'
1 tsp black pepper
Blend onion and garlic in blender. Add puree, ground beef and 1/2 c water to a saucepan and simmer 30 minutes.
Heat oil in a large skillet, add flour and make a light golden brown roux, stirring continuously.
Heat water and beef broth, add to roux, spices, and beef mixture to make a gravy. Simmer for 30 - 45 minutes to allow flavors to meld.
Dip for the tortillas:
7 guajillo chilis, seeds and stems removed
2 arbol or ancho chilis, stems and seeds removed
12 corn tortillas
Bring chilis and 1/2 c water in a small saucepan. Simmer for 15 minutes, allow to cool. Puree in blender, then strain to remove chili skins.
When ready to assemble the enchiladas, dip tortillas in chili sauce one at a time and put on a plate. Cover and set aside for 30 minutes.
Assemble the enchiladas:
1 c vegetable oil
chili gravy
tortillas dipped in chili sauce
5 c grated cheddar or american cheese
1 c white onion, diced
Preheat oven to 375 degrees. Heat oil in skillet, fry each tortilla for 5 seconds and remove. Tortillas will be very fragile, so lift out with a wide spatula. Roll about 1/3 cup (2 oz) cheese in each tortilla, roll and place in a 9 X 11 inch pan. Pour chili gravy on top, sprinkle with the chopped onion and bake for 10 - 20 minutes until the sauce bubbles and the cheese is melted. Enchiladas should not brown.
1 1/2 c white onion, roughly chopped
5 cloves garlic
1/4 lb lean ground beef
2/3 c vegetable oil
2/3 c flour
2 c beef broth
2 c water
3 T chili powder
2 tsp salt
1 tsp cumin
1/8 tsp cayenne'
1 tsp black pepper
Blend onion and garlic in blender. Add puree, ground beef and 1/2 c water to a saucepan and simmer 30 minutes.
Heat oil in a large skillet, add flour and make a light golden brown roux, stirring continuously.
Heat water and beef broth, add to roux, spices, and beef mixture to make a gravy. Simmer for 30 - 45 minutes to allow flavors to meld.
Dip for the tortillas:
7 guajillo chilis, seeds and stems removed
2 arbol or ancho chilis, stems and seeds removed
12 corn tortillas
Bring chilis and 1/2 c water in a small saucepan. Simmer for 15 minutes, allow to cool. Puree in blender, then strain to remove chili skins.
When ready to assemble the enchiladas, dip tortillas in chili sauce one at a time and put on a plate. Cover and set aside for 30 minutes.
Assemble the enchiladas:
1 c vegetable oil
chili gravy
tortillas dipped in chili sauce
5 c grated cheddar or american cheese
1 c white onion, diced
Preheat oven to 375 degrees. Heat oil in skillet, fry each tortilla for 5 seconds and remove. Tortillas will be very fragile, so lift out with a wide spatula. Roll about 1/3 cup (2 oz) cheese in each tortilla, roll and place in a 9 X 11 inch pan. Pour chili gravy on top, sprinkle with the chopped onion and bake for 10 - 20 minutes until the sauce bubbles and the cheese is melted. Enchiladas should not brown.
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