Beef and Cheese Enchiladas |
|
 |
Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 14 |
|
This is an authentic cheese enchilada recipe except for the addition of beef. It takes a while but it is worth it. You won't find flour tortillas in this recipe, that's for sure. That's an abomination. Inspired from The Only Texas Cookbook by Linda West Eckhardt. Ingredients:
30 fresh corn tortillas |
1/2 cup cooking oil |
2 large chopped yellow onions |
1 lb ground meat |
1 lb of grated yellow longhorn cheese |
2 tablespoons lard (this is an authentic recipe) |
2 tablespoons flour |
2 -3 tablespoons of gephardt's chili powder |
3 cups warm water |
salt |
Directions:
1. Melt lard in skillet.
2. Stir in flour and make a light roux.
3. Add chile powder, water, and salt.
4. Cook until kind of thick. This is the Chili gravy.
5. Saute onions in a pan.
6. Cook ground meat in a pan.
7. Get a Pyrex pan(s) and lightly grease them.
8. Heat oil in a skillet hot.
9. When you drop a drop of water in the oil and it spits out of the pan, it is ready.
10. Using tongs, dip one tortilla in the oil, turn it over, let the oil drip, put it in the chili gravy, turn it over and then put in the Pyrex pan.
11. Put beef, cheese, and onions in the middle and roll, placing flap side down. Keep rolling tortillas until you still have meat, cheese and onions left to pour over the top of the enchiladas. Then pour the left over chili gravy over the top.
12. Preheat oven to 400 degrees.
13. Put enchiladas in oven for about 15 minutes or all the cheese is bubbly. Serve right away.
|
|