- 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 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
- Filling:
- 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
- Enchiladas:
- 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.
- 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.
