Friday, March 25, 2011

Greasy, Cheesy, Enchiladas

For some people comfort food consists of things like Mac' n Cheese or Chicken & Dumplings.  For those of us in South Texas, that's all well and good, but a good many of us would just as soon have a plate of Mexican food.  And, we're not just talking any Mexican food.  We're talking about just a hop from the border, good 'ol greasy Tex-Mex.  It's a bit different that your New Mexico variety of Mexican fare, for sure, and well, nobody does Tex-Mex better than Texans.  Of course, the closer you get to the border, the better you get, I think : )

Last night I made up a batch of enchiladas and thought I'd share the recipe.

1/4 cup Vegetable oil plus more for frying tortillas
1/4 cup All Purpose Flour
1/2 a small can of tomato paste, save the rest for Spanish rice
3 cans of water (fill tomato paste can 3 X's) 
1/2 tsp. Cumin
1 tsp. salt
Black & Red Pepper to taste
1 tsp. Chili Powder
1/2 tsp. Garlic Powder
1/2 Tsp. Onion Powder
1/2 tsp. Paprika
1 (20 count) pkg. Corn Tortillas
2 (8 oz.) pkgs. Shredded Cheddar
1 lb. ground meat (I used beef, but pork or chicken would do)

To begin, I add 1/4 oil and 1/4 flour at the same time to create a roux.  Once you've got a blond roux, and mixture doesn't smell like flour anymore, I add tomato paste and stir until combined with little or no lumps.  Then I start to add in my seasonings, and finally water.  I use a whisk to get this to all mix well.  You may want to taste at this point and add more of whatever seasoning you feel is lacking.  I'm more of an "eyeing it" kind of cook when it comes to things like this so I'm "guesstimating" my spices for y'all.  You can leave this on low or turn off while you start to prepare the rest of your fixings.

Go ahead and preheat your oven to 350 degrees Fahrenheit and get out your casserole dish.  In another skillet heat a few lugs of oil.  In a separate skillet, brown ground meat and season with salt and pepper.  Now that your oil has heated, start to add one corn tortilla at a time, only cooking on each side for a minute (this is just to soften the corn tortilla so that you can roll them).  If you don't oil the tortillas, you corn tortilla will likely split when you try to roll it.  Yes, they're going to be greasy.  Hence, the name.  As you remove one, place it in your casserole dish and get another tortilla heating in the skillet.  Place a handful of shredded cheese at one end and roll up the tortilla.  Place seam side down.  Continue this process until all tortillas are rolled. 

Spoon a layer of enchilada sauce over rolled enchiladas.  Top with ground meat and then remaining sauce.  Finally, top with remaining shredded cheese.  *You may add diced onion, if you like, or stuff with meat, shredded chicken, etc. instead of just cheese filling.  This is strictly a preference.  Use your imagination and get creative.

Bake for 25 minutes.  Serve with Spanish rice and Black, Pinto, or Refried Beans, if you want to "keep it real" : )  Here are some pics of me going thru the steps...

By the way, I'm sharing over @ Designs by Gollum for Foodie Friday!  Foodie Friday at Designs by Gollum

1 comment:

GardenofDaisies said...

We love Tex/Mex dishes at this house! And this one looks delicious!!