Truckstop Enchiladas With Texmex Chili GravyFrom sparow64 7 years ago
- TEX MEX chili gravy shopping list
- 1 pound ground beef shopping list
- 4 cups beef stock shopping list
- 1 medium onion, finely chopped shopping list
- 2 garlic cloves, minced shopping list
- 2 tablespoons bacon drippings (optional) shopping list
- 3 T chili powders shopping list
- 2 teaspoons cumin shopping list
- 1/2 teaspoon Mexican oregano shopping list
- 1/2 teaspoon salt shopping list
- 1 tablespoon masa harina (optional) shopping list
- (I use cornstarch) shopping list
- ENCHILADAS shopping list
- Filling: shopping list
- 1 pound lean ground beef shopping list
- 1/2 medium onion, minced shopping list
- 1/2 cup beef stock shopping list
- 1/3 cup corn kernels, fresh or frozen shopping list
- 1/3 cup chopped roasted mild green chile, such as New Mexico or poblano, fresh or frozen shopping list
- salt, to taste shopping list
- Enchiladas: shopping list
- 1/2 recipe Tex-Mex chili gravy shopping list
- vegetable oil (for frying) shopping list
- 12 to 16 corn tortillas shopping list
- Grated mild cheddar cheese shopping list
- onion, chopped shopping list
- fresh jalapeno or serrano chile, minced shopping list
How to make it
- TEX MEX CHILI GRAVY
- In a medium saucepan, brown the meat with the onion and garlic. Drain the grease.
- Add bacon drippings, if desired, and return the pan to the heat. When the bacon drippings have melted, add the cumin, oregano, salt and chili powder and beef stock.
- Simmer the mixture for about 50 minutes, until the meat is tender and the liquid has thickened slightly.
- In a small bowl, mix the Masa Harina (I use cornstarch) with 2 tablespoons of the cooking liquid, and stir the mixture back into the gravy.
- Simmer the gravy for an additional 10 minutes.
- Serve with enchiladas, tamales or other dishes.
- TRUCKSTOP ENCHILADAS
- In a skillet, fry the ground beef with the onion until the meat is gray. Pour off grease.
- Add stock, corn, green chile and salt.
- Simmer, covered, for 10 minutes. T
- he filling can be made ahead and refrigerated for a day.
- Reheat the filling before proceeding
- Heat the oven to 350 degrees F. Grease a medium baking dish.
- Heat 1/2 to 1 inch of oil in a small skillet until the oil ripples.
- With tongs, dunk a tortilla in the oil long enough for it go to limp, just a few seconds.
- Don't let the tortilla turn crisp.
- Repeat with remaining tortillas and drain them.
- (I USUALLY SKIP THIS STEP, BUT I'VE SEEN IT USED LOTS OF TIMES ON DDD...lol)
- With tongs, dip a tortilla in the gravy liquid to lightly coat it.
- Lay the tortilla on a plate, sprinkle about 4 tablespoons of filling over it, and roll it up snugly.
- Transfer the enchilada to the baking dish. repeat with the remaining tortillas and filling.
- Top the enchiladas with the remaining chili gravy, making sure that each enchilada is submerged in the sauce.
- Bake for 20 to 25 minutes, until the enchiladas are heated through and the sauce is bubbly.
- Remove the dish from the oven and sprinkle immediately with cheese, onion and jalapeno.
- Serve hot, using a spatula.
People Who Like This Dish 9
The Cooksparow64 Sweetwater, TN
The Rating6 people
bring on the truckstop recipes gotta love them high5momo_55grandma in Mountianview loved it
Nice... You get a 5 for this one.shibattou in Fort Mohave loved it
Sparow baby - I love enchiladas and these sound outstanding. It's the time of the year that I love making dishes like this very one. Thanks so much for the inspiration. *hugs* and a big 5! :) Vickielunasea in Orlando loved it