Brisket Enchiladas With Texas-Style Chili Gravy
Tex Mex gravy brisket enchiladas! Oh my!
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 9x13 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.