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.
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!
These Are So Delicious, That I Don’t Even Care About Garnishes or Sides!
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!
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.
Below are two versions of beef brisket~ Click onto to the pictures to see full recipes on site.
Slow Braised Beef Brisket In The Oven
Smoked Beef Brisket On The Grill
Brisket Enchiladas With Texas-Style Chili Gravy
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
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