Recipe

Truck Stop Enchiladas Recipe


Truck Stop Enchiladas Recipe Chefmeow / All my dishes
7 months, 2 weeks ago
TRUCK STOP ENCHILADAS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cannon Estate in Arlington, Texas in 1992.
Prep:10m Cook:40m Servings:6

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Ingredients
  • 1 pound lean ground beef
  • 1/2 medium white onion minced
  • 1/2 cup beef stock
  • 1/3 cup fresh corn kernels
  • 1/3 cup chopped roasted mild poblano pepper
  • 1 teaspoon salt
  • Vegetable oil for frying
  • 12 corn tortillas
  • 1 cup grated mild cheddar cheese
  • 1/2 white onion chopped
  • 1 fresh jalapeno minced
  • Chili Gravy:
  • 4 dried red New Mexico chilies
  • 8 dried red ancho chilies
  • 1 pound lean ground beef
  • 4 cups beef stock
  • 1 medium white onion finely chopped
  • 2 garlic cloves minced
  • 2 tablespoons bacon drippings
  • 2 teaspoons cumin seeds toasted and ground
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon salt
  • 1 tablespoon masa harina

Directions
  1. In skillet fry ground beef with onion until meat is gray then pour off grease.
  2. Add stock, corn, poblano and salt then simmer covered for 10 minutes.
  3. Preheat oven to 350 then grease a medium baking dish.
  4. Heat 1” oil in a small skillet until the oil ripples.
  5. With tongs dip a tortilla in the oil long enough for it go to limp.
  6. Repeat with remaining tortillas and drain well.
  7. To make chili gravy preheat oven to 300.
  8. Break off stems of the chile pods and discard seeds.
  9. Place pods in single layer on baking sheet and roast 5 minutes then break each into pieces.
  10. In blender purée pods with the stock then set aside.
  11. In medium saucepan brown meat with onion and garlic then drain grease.
  12. Add bacon drippings and return pan to the heat.
  13. When bacon drippings have melted add cumin, oregano, salt, pepper, pureed chilies and stock.
  14. Simmer mixture for 50 minutes.
  15. In bowl mix the Masa Harina with 2 tablespoons cooking liquid and stir mixture into gravy.
  16. Simmer gravy 10 minutes then with tongs dip a tortilla in the gravy liquid to lightly coat.
  17. Lay tortilla on a plate and sprinkle about 4 tablespoons filling over it and roll up snugly.
  18. Transfer enchilada to baking dish then repeat with remaining tortillas and filling.
  19. Top enchiladas with remaining chili gravy then bake 25 minutes.
  20. Remove dish from oven and sprinkle with cheese, onion and jalapeno then serve hot

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