Tex-Mex is my husband Jeff's favorite food. My grandfather, Tuss, grew up in Texas. So tonight's recipe is in honor of my two favorite men.
Time: Prep: 15 minutes; Cooking: 30 minutes
Hardware: A cutting board and knife, a skillet, wooden spoon, a colander, a large mixing bowl, measuring cups & spoons, a sauce pan, a whisk, a plate, a paper towel, a 9x13 glass baking dish
- 1 small onion
- 1 pound ground beef
- 3 tablespoons vegetable oil
- 4 tablespoons flour (I used mesa, which is corn flour, to give this a more authentic taste. You can use wheat flour.)
- 1/3 cup mild chili powder
- 1 teaspoon cumin powder
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ - ⅛ teaspoon ground red pepper (depending upon how much you like heat)
- 3 cups beef broth
- 1 cup of water
- 2 tablespoons tomato paste
- Cooking spray
- 8-6 inch corn tortillas
- 1 ½ cups of shredded cheese (I use Publix Mexican blend)
- Dice the onion, the smaller the better.
- In the skillet, brown the beef with the onion. Drain. Place the meat in the bowl and set aside.
- In the sauce pan, heat the oil over medium heat until it begins to sizzle.
- Add the flour and whisk constantly until there are no lumps and the flour is a nice golden, buttery color. This should take about 2 minutes. (This is called a roux.)
- Add the chili powder, cumin, pepper, and onion & garlic powders. Whisk until every thing is incorporated and you have removed all lumps.
- Slowly add the broth & water. Whisk often, scrapping the sides and bottom of the pan.
- Whisk in the tomato paste.
- Simmer the sauce for about 2 to 3 minutes. Remove the sauce pan from the heat.
- Pre-heat the oven to 350°.
- Spray the baking dish with cooking spray.
- Spread about 2 tablespoons of sauce in the bottom of the glass pan.
- Mix 1 cup of the sauce and ½ cup of the cheese with the meat.
- Place the tortillas on the plate and cover with a damp paper towel. Heat these in the microwave for 30 seconds.
- Put about 2 tablespoons of the meat mixture into each tortilla and roll up.
- Place rolled tortillas, seam side down, in the glass pan.
- Pour the sauce over the enchiladas.
- Bake for 20 minutes.
- Sprinkle the remaining cheese over the enchiladas and cook for another 3 minutes or until the cheese is melted.
Allow the enchiladas to cool for a few minutes. Serve with sour cream.