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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Beef~Res » Brisket Enchiladas With Texas-Style Chili Gravy

Brisket Enchiladas With Texas-Style Chili Gravy

October 2, 20162 Comments

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The summer of 2013, we attended many festivals that involved vendors that sold smoked barbeque. And since I still had that lingering memory of Texas in my mind, I was craving smoked brisket. I like to purchase a couple pounds at a time and store it in my freezer for future meals. Many of my foodie friends own their own smokers and prepare many delicious foods.

enchiladas in baking dish

I Enjoy Updating These Older Recipe Post By Adding New Photos and Video!

I am always so thrilled when I get the chance to give an older post a new look! A couple years back I was grilling and smoking all kinds of meats during the summer months. Life got busy and a little complicated when the blog became extra busy, wrote my first cookbook and survived a cancerous tumor! Life happens. I tossed the old grill/smoker and just haven’t replaced it. In the meantime, I am lucky that there is a local BBQ restaurant that I can purchase smoked brisket from. I won’t lie, it’s not cheap. Once in a while it’s ok to splurge!

https://animoto.com/play/VwRUEzbD09yMnCxJ4apAOg

These Are So Delicious, That I Don’t Even Care About Garnishes or Sides!

brisket Enchiladas plated

Challenge Yourself By Trying Different Cooking Techniques!

Maybe next summer I will take on that challenge, but for now I thoroughly enjoy the smoked beef brisket from one of our local barbeque catering businesses. Texas-style chili gravy is a quicker, tasty and easy enchilada sauce made from a few simple ingredients that most of us may have in our pantry. Go to the end of the post to see links for two different versions on how to cook beef brisket!

Brisket Enchiladas With Texas-Style Chili Gravy

Invest In Some Good Quality Spices! Adapt With Less Expensive Cuts Of Meat.

If you cannot find the Gebhardt chili powder, you can chile ancho or chile guajillo powder. Any cooked shredded meat will work fine for this recipe or bump up the shredded cheese and mix with onions for some real cheesy filled enchiladas.

chili gravy in sauce pan

Below are two versions of beef brisket~ Click onto to the pictures to see full recipes on site. 

Slow Braised Beef Brisket

Slow Braised Beef Brisket In The Oven

Smoked Beef Brisket

Smoked Beef Brisket On The Grill

finely chopped smoked brisket
adding filled enchiladas to baking pan
filled enchiladas waiting for sauce
enchiladas ready for the oven
cheesy pan of brisket enchiladas
brisket enchiladas plated
enchiladas in pan

Brisket Enchiladas With Texas-Style Chili Gravy

Tex Mex gravy brisket enchiladas! Oh my!
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Course: Main Course
Cuisine: Tex Mex
Prep Time: 35 minutes minutes
Cook Time: 1 hour hour 5 minutes minutes
Total Time: 1 hour hour 40 minutes minutes
Servings: 4 Servings

Ingredients

  • 2 large chile ancho pods stems and seeds removed
  • 1 chile guajillo pod stems and seeds removed
  • 4 cups low-sodium beef broth
  • 1/4 cup pork lard or vegetable oil
  • 1/4 cup flour
  • 1/2 large white onion finely diced
  • 2 cloves of garlic minced
  • 2 tsps red chili powder, optional I used Gebhardt
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon pepper
  • salt, to taste
  • 1 lb. cooked beef brisket finely chopped or shredded
  • 12 corn tortillas
  • 2 1/2 cups colby jack or monterey jack cheese shredded
  • 1/4 cup oil for brushing tortillas
  • 1/4 tsp paprika

Instructions

  • In a medium sauce pan, at medium heat, pour in the 4 cups of broth. Add the chile ancho and chile guajillo. Bring up to a light simmer and cook for 7 minutes. Remove from the heat. Let sit for 5 minutes.
  • Transfer the softened chile pods to the blender. Pour in 1/2 cup of water. Cover and blend on high until smooth. Set aside.
  • In another sauce pan at medium heat, add the lard or oil. Once lard melt, pour in the 1/4 cup of flour. Whisk to combine and continue whisking for the next 4-5 minutes. Reduce heat so it doesn't burn. Mix in 1/2 of the onions and all of the garlic. Stir to combine and continue cooking for 3 minutes.
  • To the sauce pan, mix in the cumin, black pepper and reserved chile puree. Pour in the 4 cups of reserved beef broth that you softened the chiles in. Whisk everything to combine. When it comes up to a simmer. Season with salt, to taste, Cook for 7-8 minutes, Mix in crushed oregano and cook for another 7-8 minutes or until the sauce thickens. Cover and remove from the heat.
  • Preheat oven to 350ºF. Brush the first corn tortilla with oil on both sides. Brush the next tortilla on the top and then stack it on the first tortilla. Repeat with remaining tortillas. Place stack of tortillas in a heavy plastic storage bag, Fold top part down, but don't seal the bag. Microwave on high for 1 minute.
  • Ladle in 1/3 of the chili gravy into the bottom of a 9×13 baking dish. Set aside. Carefully cut the plastic away from hot tortillas. Fill each tortilla with 2 tbsps. of brisket in a skinny line closest to you. Roll tortilla away from you, rolling as tight as you can. Transfer to baking dish. Repeat until done.
  • Top with most of the remaining sauce. Add cheese down the center of enchiladas. Sprinkle on remaining diced onion. Add a light sprinkle of paprika or chile powder over cheese and onions. Bake in preheated oven for about 18-20 minutes or until cheese is melted. If you like, you can add some of the remaining chili gravy to the individual plates before topping the sauce with 3 cheesy brisket enchiladas. Garnish with your favorite toppings. Tasty with a side of rice and beans!

Notes

The best results is when I use freshly prepared corn tortillas. While they are still warm, brush with oil as instructed to prepare for filling and rolling. If using store bought tortillas, you may have to lightly fry for a few seconds on each side in preheated shallow oil.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Beef~Res, Enchilada Sauce, Enchiladas, Tex Mex Tagged With: Beef Recipes, Brisket, Enchiladas, Tex Mex, Texas Chili Gravy

Previous Post: « Beer Braised Beef Tacos with Toasted Chile de Arbol Salsa
Next Post: Shrimp Stuffed Chiles~ Chiles Rellenos de Camaron »

Reader Interactions

Comments

  1. chris hornsby

    December 22, 2024 at 7:27 am

    Best enchiladas in the world!!!

    Reply
    • Sonia

      December 22, 2024 at 4:56 pm

      Thank you, Chris! I am so happy you enjoyed them!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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