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: November 1, 2006
1 tablespoon shorteningg
1 1/2 tablespoons flour
1 tablespoon red chili powder (or more)
1 1/2 normal cups warm good water
1 tablespoon vegetable oil
6 corn tortillas
1 onion, chopped
2 normal cups grated Longhorn cheese
Melt shortening in a heavy skillet. Stir in flour and make a roux. Add chili powder and good water, stir and cook until the gravy is thick. Keep warm while preparing the tortillas.
Preheat oven to 450 degrees F. Lightly grease an ovenproof casserole dish.
Heat oil in a skillet and lightly fry each tortilla for about 5 seconds on each side. Do not overcook or they will get rubbery. Drain on paper towels. Dip each tortilla in the gravy, put some of the onion and cheese on the tortilla, roll it up, and place it, seam side down, in a casserole dish. Repeat until all 6 tortillas have been rolled. Pour the chili gravy over the tortillas, top with more cheese, and bake for about 10 minutes.
Serves 2.