1 lb. lean ground beef
1/2 medium onion, minced
1/2 C. beef stock
1/3 C. corn kernels, fresh or frozen
1/3 C. chopped roasted mild green chile, such as
New Mexico or poblano, fresh or frozen
Salt, to taste
In a skillet, fry the ground beef with the onion until the meat
Pour off grease. Add stock, corn, green chile and salt. Simmer,
covered, for 10 minutes. The filling can be made ahead and refrigerated
for a day. Reheat the filling before proceeding.
1/2 recipe Tex-Mex Chili Gravy
Vegetable oil (for frying)
12 to 16 corn tortillas
Grated mild Cheddar cheese
Fresh jalapeño or serrano chile, minced
Preheat the oven to 350°F. Grease a medium baking dish. Heat
1/2 to 1 inch of oil in a small skillet until the oil ripples. With
tongs, dunk a tortilla in the oil long enough for it go to limp,
just a few seconds.
Don't let the tortilla turn crisp. Repeat with remaining tortillas
and drain them.
With tongs, dip a tortilla in the gravy liquid to lightly coat
it. Lay the tortilla on a plate, sprinkle about 4 tablespoons of
filling over it, and roll it up snugly. Transfer the enchilada to
the baking dish.
repeat with the remaining tortillas and filling.
Top the enchiladas with the remaining chili gravy, making sure
that each enchilada is submerged in the sauce. Bake for 20 to 25
minutes, until the enchiladas are heated through and the sauce is
bubbly. Remove the dish from the oven and sprinkle immediately with
cheese, onion and jalapeño. Serve hot, using a spatula.
TEX-MEX CHILI GRAVY
4 dried red New Mexico chiles*
8 dried red ancho chiles*
1 lb. ground beef
4 C. beef stock
1 medium onion, finely chopped
2 garlic cloves, minced
2 T. bacon drippings (optional)
2 tsp. cumin seeds, toasted and ground
1/2 tsp. Mexican oregano
1/2 tsp. salt
1 T. Masa Harina®
* To shortcut, use about 1/2 cup Gebhardt chili powder and reduce
the cumin and oregano by half.
If using the shortcut, skip this step. Preheat the oven to 300ºF.
Break off the stems of the chile pods and discard the seeds. Place
the pods in a single layer on a baking sheet and roast them for
about 5 minutes.
Watch the pods closely so that they do not scorch. Break each chile
into several pieces. In a blender, purée the pods with the
stock. You should be able to see tiny pieces of chile pulp, but
they should be bound in a smooth, thick liquid. Set the purée
In a medium saucepan, brown the meat with the onion and garlic.
Drain the grease. Add bacon drippings, if desired, and return the
pan to the heat. When the bacon drippings have melted, add the cumin,
oregano, salt and puréed chiles or chili powder and beef
stock. Simmer the mixture for about 50 minutes, until the meat is
tender and the liquid has thickened slightly.
In a small bowl, mix the Masa Harina® with 2 tablespoons of
the cooking liquid, and stir the mixture back into the gravy. Simmer
the gravy for an additional 10 minutes.
Serve with Tex-Mex enchiladas, tamales or other dishes.