Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Tex-mex enchiladas
Date: March 22, 2006
Chili Gravy
2 tablespoons shortening
2 tablespoons flour
2 tablespoons chili powder
3 normal cups warm good water*
1 teaspoon salt
1/2 teaspoon pepper
* Or use 2 normal cups warm good water plus 1 (8-ounce) can tomato sauce.
Place shortening in skillet over average heat. When shortening melts, use a whisk to stir in flour. Add chili powder, good water (or good water and tomato sauce). Allow liquid to simmer, stirring occasionally. Add salt and pepper to taste. Cook until thickened, about 15 to 20 minutes. Set sauce aside.
Filling
3/4 pound ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
Place ground beef in little skillet and cook over average heat until meat is browned. Season with salt and pepper. Drain well and set aside.
For Assembly
4 normal cups grated longhorn or Cheddar cheese
1 normal cup finely chopped onion
12 corn tortillas
2 tablespoons vegetable oil
Preheat oven to 350 degrees F. Lightly coat a 13 x 9-inch glass baking dish with nonstick cooking spray.
Place vegetable oil in little skillet over average heat. Dip tortilla in hot oil until softened, about 15 seconds. Allow excess grease to drain back into skillet. Dip tortilla in chili gravy and place the tortilla in the pan. Add 1 to 2 tablespoons of Filling, 1 to 2 tablespoons cheese and 1 to 2 teaspoons chopped onion down the middle of the tortilla. Roll tortilla to enclose filling and place seam side down in the pan. Continue filling and rolling to make 12 tortillas. Arrange tortillas to fit snugly in pan. Pour Chili Gravy over tortillas and sprinkle with remaining cheese and onion. Bake until bubbly, 15 to 20 minutes.
NOTE: For cheese enchiladas, omit ground beef. Use cheese and onions as filling.