Tex-Mex Enchiladas with Chili Gravy

About This Recipe

Tex-Mex enchiladas are a different creature from Mexican enchiladas — not lighter chile-sauced tortillas with chicken and crema, but substantial corn tortillas filled with seasoned ground beef and shredded cheese, blanketed in a thick, dark, meaty chili gravy that is uniquely Texan. The chili gravy is the cornerstone of this dish: a roux-based sauce made with beef fat or lard, flour, chile powders, cumin, garlic and beef broth that thickens into a rich, deeply savory sauce unlike anything called 'enchilada sauce' outside the Lone Star State. The dish evolved from Mexican border cooking in the late 1800s as Mexican immigrants in Texas adapted their traditional tortilla dishes to local ingredients and Anglo-American tastes. The chili con carne culture of Texas — arguably the state's most iconic culinary creation — merged with enchilada technique to produce this distinctive sauce. By the early 20th century, 'tex-mex enchiladas' appeared on diner menus throughout south and central Texas, served with rice, refried beans and a fried egg on top in the 'Tex-Mex plate' that became an institution. The assembly requires soft corn tortillas (briefly fried in oil to keep them pliable during baking), filled with ground beef cooked with onion, garlic and cumin, and the mild, nutty Tex-Mex cheese blend of Colby and Monterey Jack. The entire pan goes into the oven blanketed in chili gravy until bubbling and the cheese melts through. Served straight from the dish, garnished with raw white onion and fresh cilantro.

Ingredients

Serves 4

• 500 gground beef(80/20 fat ratio)
• 1 mediumwhite onion(finely diced, divided)
• 3 clovesgarlic(minced)
• 1.5 tspground cumin
• 1 tspsalt
• 12corn tortillas(15 cm diameter)
• 300 gColby-Jack or Monterey Jack cheese(grated, divided)
• 2 tbspneutral oil(for frying tortillas)
• Fresh cilantro(chopped, for serving)
• 3 tbspbeef fat, lard, or neutral oil(for the gravy)
• 3 tbspall-purpose flour
• 2.5 tbspchili powder(a blend like Gebhardt's if available)
• 1 tspground cumin(for the gravy)
• 0.5 tspgarlic powder
• 0.25 tspdried oregano
• 0.5 tspsalt(for the gravy, plus more to taste)
• 500 mlbeef broth(low-sodium)

Instructions

1. 1

   Make the chili gravy

   In a saucepan over medium heat, melt beef fat or oil. Whisk in flour and cook, stirring, 2 minutes until lightly toasted. Add chili powder, cumin, garlic powder, oregano and salt — stir to coat the flour. Slowly pour in beef broth, whisking constantly to prevent lumps. Bring to a simmer, reduce heat, cook 10 minutes until thickened to a gravy consistency. Taste and season. Set aside.

   Gebhardt's chili powder is the classic Texas choice — it is slightly darker and more complex than generic chili powder. Use whatever good-quality blend you have.

2. 2

   Cook the beef filling

   Brown ground beef in a skillet over medium-high heat, breaking it up into small pieces. When browned, add half the diced onion and the garlic. Cook 3 minutes. Season with cumin and salt. Drain excess fat. The filling should be well seasoned but not over-sauced.

3. 3

   Soften the tortillas

   Heat 2 tbsp oil in a small skillet over medium heat. Quickly pass each corn tortilla through the hot oil, 10 seconds per side, until it becomes pliable and slightly blistered. Drain on paper towels. Do not skip this step — unheated corn tortillas will crack when rolled and turn papery in the oven.

   Keep tortillas wrapped in foil or a damp towel as you work so they stay warm and flexible.

4. 4

   Fill and roll

   Spread 2 tbsp chili gravy on the bottom of a 33x23 cm baking dish. Place a softened tortilla flat, add 2 tbsp beef filling and 1 tbsp grated cheese. Roll snugly and place seam-side down in the dish. Repeat with all tortillas, arranging in a single layer.

5. 5

   Smother and top

   Pour remaining chili gravy evenly over the rolled enchiladas, making sure to cover the ends. Sprinkle remaining cheese generously over the top.

6. 6

   Bake

   Bake in a preheated oven at 190°C (375°F) for 20 minutes, until cheese is melted and bubbling and the gravy is thickened around the edges.

7. 7

   Serve

   Let rest 5 minutes. Serve topped with reserved raw white onion and chopped cilantro. Traditional accompaniments are refried beans, Spanish rice, and a fried egg (huevos on top — a Texas classic).

Variations

• •

  Cheese-only enchiladas: omit the beef for a simple Tex-Mex classic — just cheese in every tortilla, smothered in gravy.

• •

  Chicken enchiladas: use shredded poached chicken thighs in place of ground beef; season with cumin and garlic.

• •

  Christmas style: serve with half red chili gravy and half green tomatillo salsa on top of the dish.

Storage

Store assembled (unbaked) enchiladas covered in the refrigerator up to 24 hours before baking. Baked enchiladas keep refrigerated 3 days. Reheat covered with foil at 175°C for 15 minutes — this prevents the tops from drying out.

Frequently Asked Questions