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Tex-Mex Cheese and Onion Enchiladas with Chili Gravy
Ingredients
3 1/2 cups beef stock
3 California dried chiles, stems removed and seeded
3 Pasilla or Ancho dried chiles, stems removed and seeded
1 cup white onion, diced
2 medium garlic cloves, smashed
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1 tablespoon dry chili powder
5 tablespoons lard
5 tablespoons all-purpose flour
Enchiladas
1 tablespoon lard
10 corn tortillas (we used white)
12 ounces Monterey Jack cheese, shredded on the large holes of a box grater
1 cup yellow onion, diced small
Pickled jalapenos (mild or hot – your choice), chopped for garnish
Instructions
- In a medium saucepan, place stock, dried chili peppers, white onion, garlic, salt, pepper, cumin, oregano, and dried chili powder and bring to a boil.
- Boil for one minute then cover and let sit for 30 minutes off heat.
- While the mixture sits, make a roux by melting the 5 tablespoons of lard in a small sauté pan over medium heat and once melted, add the flour and stir with a wooden spoon. Cook and stir for about five minutes until the mixture turns a golden tan color. Remove from heat.
- After 30 minutes, puree the liquid mixture with a blender or an immersion blender.
- Return heat to the pan and stir in the cooked roux and cook over medium heat for two minutes.
- Pour the gravy through a strainer and press through with a rubber spatula then discard the solids left in the strainer. What remains is the finished chili gravy.
- Preheat oven to 425 degrees F.
- Melt the tablespoon of lard in the microwave.
- In a small sauté pan over medium high heat, brush the pan bottom with some of the melted lard and heat the tortillas one at a time, for about 30 seconds on each side. Keep warm in a foil packet lined with a paper towel. I made my packet wide for two stacks; one side for the heated stack and the other side for each new cooked tortilla I added.
- Ladle about a cup of the gravy into the bottom of a 9X13 casserole dish.
- Lay out the ten tortillas on your counter and divided all but one cup of the cheese down the center of each.
- Sprinkle on about a tablespoon of the yellow onions over the cheese and then roll each.
- Place seam side down into the prepared casserole dish and ladle sauce over the tops, saving about a cup of sauce to serve on the side.
- Sprinkle the remaining cheese over the tops then about half of the remaining onion.
- Bake uncovered for 15 minutes.
- Serve with more onion over each portion as well as chopped pickled jalapenos and the additional sauce on the side.
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