Tex Mex cooking isn`t Mexicam food it`s in a catagory all by it`s self .
Also you can eat tex mex food all over Texas and each region with have it`s own twist on it however never eat it around texarkana texas
i tried 3 dinners there and it was the worest stuff i had ever eaten store bought tortillas, salsa from a can no chilli gravy and they called it tex mex hahaha . Dam yankees.
The essence of Tex mex cheese enchiladas is the Chilli Gravy without it its not Tex mex .
Enjoy this is a fav of mine .
Chili Gravy (from Robb Walsh)
Ingredients:
1/4 cup lard or vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon black pepper
1 teaspoon kosher salt
1 teaspoon powdered garlic
2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 tablespoons chili power
2 cups beef broth, chicken broth or water
Method:
Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add the black pepper, salt, powdered garlic, ground cumin, dried oregano and chili powder and continue to cook for 1 minute, constantly stirring and blending ingredients. Add broth or water, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness.
Yield: 2 cups
Preparation time: 20 minutes
Cheese Enchiladas
Ingredients:
1/2 cup vegetable oil
8 corn tortillas
3 cups shredded cheddar cheese (can make it with Velveeta for extra melting oomph and good ol' Tex-Mex authenticity)
1 medium onion, diced
2 cups chili gravy
Method:
Preheat the oven to 450 and grease a large baking dish.
Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in a cloth until all 8 are heated.
. Pour 1/2 cup of chili gravy in a baking pan.
Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it. Place rolled tortilla in baking dish, seam side down.
Continue with remaining tortillas.
Take remaining chili gravy, and pour it over the rolled tortillas. Sprinkle remaining cheese and onions on top. Bake for 10 minutes or until sauce is bubbly and cheese is melted.
Yield: 4 servings
Preparation time: 20 minutes
» Edited on: 2013-02-09 08:58:04
