Texas Cooking

Texas Cooking
* Recipe of the Week Email *

Our Newsletter is Sponsored By....

Pass the Enchiladas

In Texas we take two marvelous things, chili and enchiladas, and combine them into one super dish. Add black beans on the side, plus fresh guacamole and pico de gallo, and you've got a great dinner. Homemade enchiladas, by the way, are a perfect family meal, and they make terrific leaftovers. If you don't want a heavy meat sauce on your enchiladas, make a chipotle sauce.

June is National Iced Tea Month Follow all of the national food holidays on our American Food Holidays page!

Did you see last week's Migas from Kerbey Lane Cafe?

Hey, do you follow us on Pinterest? You can find boards with pictures of our best recipes. Click to Follow Us on Pinterest.

Enjoy this Texas Cooking recipe and have a great week!

******************************

You are reading our Recipe of the Week newsletter. In 2019 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website. If you do not already receive our monthly newsletter, subscribe here.

If you want to read our previous Recipe of the Week newsletters, I have been making them available from a new page on our website. Look here!

Chili con Carne Cheese Enchiladas

At Austin's famous 24-hour Kerbey Lane Cafe, these migas are a signature dish. This recipe has been handed down by the cafe's founders, David Ayer and Patricia Atkinson. Typically served with black beans and spanish rice, wash them down with hot coffee. The smokey flavor is from the ranchero sauce, which along with the pico de gallo, I recommend you make the day before.

This recipe is from the excellent cookbook, Austin Chef's Table: Extraordinary Recipes from the Texas Capital.

Ingredients:

For the enchiladas:

  • Chili con Carne Sauce (sauce recipe follows)
  • 1 large yellow onion, chopped
  • 3 cups grated Longhorn cheese
  • 1/2 cup vegetable oil
  • 12 corn tortillas
  • Cilantro

For the chili con carne sauce:

  • 8 ounces of ground beef
  • 2 tablespoons dark chili powder
  • 2 teaspoons paprika
  • 1 ½ granulated garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 ½ teaspoons salt
  • 2 tablespoons cornstarch
Preparation:
    1. Make the chili con carne sauce.
      • Before heating, place the ground beef in a saucepan and add one cup of water. Stir until combined. Bring the mixture to a boil, then lower the heat to a simmer over medium-low heat. With a wooden spoon, stir the mixture, breaking up all the chunks of ground beef. Simmer until cooks, about 8 to 10 minutes.
      • In a bowl, combine the chili powder, paprika, granulated garlic powder, cumin, salt and black pepper. Set aside.
      • Add 2 cups of water to the saucepan and bring up to a boil. Add the dry spice mixture and reduce the heat to medium-low. Simmer for 8 to 10 minutes.
      • Place the cornstarch in a small mixing bowl. Add one cup of cold water so it dissolves. Slowly pour the mixture into the chili and stir. Simmer for 4 additional minutes.
      • Pour over enchiladas or chile rellanos. Makes three cups of sauce, enough for a dozen enchiladas.
    2. Preheat oven to 400°F.
    3. Lightly grease a 9x13-inch Pyrex dish.
    4. Chop the onions, grate the cheese, and set aside.
    5. Heat the oil in a second skillet on medium heat. (It's ready when you see the oil "shimmer".) Have the corn tortillas ready.

    Assembly:

    1. Ladle enough of the chili con carne sauce to cover the bottom of the dish, about one and a half cups.
    2. Pick up a tortilla with tongs and dip both sides into the hot oil for two or three seconds. This softens the tortilla.
    3. Remove the tortilla from the oil, letting the excess oil drip back into the skillet.
    4. Place a row of shredded cheese about the thickness of your thumb down the center of the tortilla, roll up tightly and place seam-side down into the baking dish. Repeat until all twelve tortillas fill the dish.
    5. Pour the remaining chile con carne sauce on top of the enchiladas and sprinkle the enchiladas generously with more cheese.
    6. Bake for about 10 minutes until the cheese is bubbly. Top with chopped onions and cilantro. Serve immediately.

Note: Longhorn cheese is just a mild cheddar cheese. Don't use sharp cheddar. The recipe makes four servings of three enchiladas each.

Kitchen tools you'll need: 9x13 Baking Dish, Graters, Mixing Bowls, Oval Platters, Skillets, Tongs

Lone Star List

Here are 3 things that caught my eye this week!

  1. Imperial Sugar: No-Bake Frozen Rasberry Pie recipe
  2. NYT Food: Brisket for Beginners!.
  3. JC Reid: How cities outside Texas are building a market for barbecue
  4. Evolving Table blog: Easy Homemade Taco Seasoning recipe
  5. The Smoking Ho visits this year's Hot Luck Fest in Austin.
  6. Marfa Public Radio: After nearly a week, Castolon Fire in Big Bend National Park is 90 percent contained
  7. WFAA: Fort Worth's historic Public Market by downtown is for sale, a look inside! (VIDEO)
  8. KUT Austin: What's the real story behind Dan's and Fran's Hamburgers?
  9. Taste of the South: Lemon Blackberry Swirled Icebox Pie

New Cookbooks We're Reading

Texas Cooking's Monthly Newsletter
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.


Unsubscribe from the Recipe of the Week Newsletter

Follow Texas Cooking: