Cheese Enchiladas with Chili Gravy

From “The Enchilada Queen Cookbook” Makes 12 enchiladas

4 cups shredded cheddar cheese, plus 1¼ cups for garnish 12 flavored and softened corn tortillas (recipe for Chile Sauce for Flavoring Tortillas and method follows) 5 cups Classic Tex-Mex Chili Gravy (recipe follows), warm 1 cup diced onion (optional)

Instructions: Preheat the oven to 425 degrees. Spray a 9-by-11-inch baking dish with cooking spray.

Place about ¹/3 cup of the cheese in the center of a tortilla. Roll and place seam side down in the baking dish. Repeat until all the tortillas are filled, arranging them in baking dish with an inch in between.

Pour ¼ cup sauce over each enchilada, and sprinkle evenly with grated cheese and onion, if desired.

Bake for 7 to 10 minutes, until the cheese is melted and the sauce is bubbly. Garnish with a little more cheese. Serve immediately.

ENCHILADA QUEEN SECRET CHILE SAUCE FOR FLAVORING TORTILLAS

7 guajillo chiles, stems and seeds removed 2 chiles de arbol, stems and seeds removed Instructions: Rinse chiles with cool water.

In a medium saucepan over high heat, combine the chiles and 1¾ cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Set aside off the heat for 10 minutes.

In a blender jar or work bowl of a food processor, process the cooked chiles and their liquid until smooth, about 1 minute. Pour the puréed chile mixture through a fine strainer into a small bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard solids.

Cover the sauce and put in refrigerator to chill, then use to flavor tortillas. The flavoring sauce may be refrigerated for up to 1 week or frozen for up to 6 months.

TO FLAVOR AND SOFTEN CORN TORTILLAS

Chile Sauce for Flavoring Tortillas (see recipe) 1 cup vegetable oil

Instructions: Dip each tortilla in the chile sauce (can flavor up to 24 tortillas). Drain off excess liquid. Stack the spiced tortillas on a plate. Cover with plastic wrap or foil. Refrigerate overnight or use immediately.

When you are ready to assemble enchiladas, heat a skillet over medium heat and add oil; heat until it shimmers or about 375 degrees.

Using a nonstick spatula, slide one flavored tortilla at a time into the hot oil and cook for 2 to 3 seconds then turn over. When the tortilla is pliable (after another 1 or 2 seconds), remove from oil so tortilla doesn’t crisp. Tortillas should remain pliable for rolling. The total time in the oil should be nor more than 5 seconds.

Stack the softened tortillas on a plate and continue dipping in hot oil until all the flavored tortillas are softened. Cover softened flavored tortillas with plastic or foil. Allow to cool for 10 minutes or until cool enough to handle. Fill, roll, and bake enchiladas.

CLASSIC TEX-MEX CHILI GRAVY

Makes about 5 cups, enough for 10 to 12 enchiladas

1½ cups chopped white

onions 5 garlic cloves, smashed ¼ cup ground beef, crumbled ²⁄3 cup vegetable oil ²⁄3 cup all-purpose flour 2 cups beef broth 3 tablespoons chili powder 2 teaspoons salt 2 teaspoons Tex-Mex Holy Trinity (recipe follows) ¹⁄8 teaspoon cayenne pepper

Instructions: In a blender jar, combine the onions, garlic and ½ cup water. Process on high speed for 1 minute, or until smooth.

In a small saucepan over low heat, combine the crumbled beef, 2 cups water, and the processed onion and garlic. Simmer, uncovered, for 30 minutes. Using a large spoon, skim the frothy substance that rises to the surface; discard. Repeat 2 or 3 times during the cooking time. Also use the spoon to break up clumps of meat for a smooth consistency. Set aside off the heat.

In a large skillet over medium heat, heat the oil until it shimmers. Lower the heat. Stirring continuously, add the flour and cook until the flour turns a light golden color. Set aside off the heat. In a medium saucepan over low heat, heat the broth and 1 cup water until steaming hot, almost boiling. Meanwhile, in a small bowl or container with a lid, combine the chili powder, salt, Holy Trinity and cayenne pepper, whisking or shaking to blend. Stir the combined spices into the hot broth mixture, blending until smooth.

Gradually add the cooked beef and chili powder-broth mixture to the cooked flour, stirring constantly to remove lumps. Stir and cook over low heat for 5 minutes, or until it’s almost as thick as ketchup. Set aside off heat for at least 10 minutes to allow flavors to mellow before serving.

THE TEX-MEX HOLY TRINITY Makes about 4 teaspoons

3 garlic cloves, peeled 1½ teaspoons cumin seeds 1¼ teaspoons whole black pepper

Instructions: Combine garlic, cumin, peppercorns, and 1 tablespoon water in a molcajete, mortar and pestle, or spice or coffee grinder. Process until the garlic is a smooth paste and the spices are finely ground.

Sylvia’s Sopa de Fideo

Makes 6 servings 3 tablespoons vegetable oil 1 (5-ounce) box vermicelli pasta ¼ cup chopped white onion 1 cup coarsely chopped tomato 4½ cups chicken stock ¼ cup chopped green bell pepper ¼ cup tomato sauce 2 teaspoons Tex-Mex Holy Trinity (see recipe) ½ teaspoon salt 1½ to 2 cups shredded cooked chicken (optional)

Instructions: In a large skillet over medium heat, heat 2 tablespoons of the oil. Add the vermicelli and cook, stirring frequently, until light golden brown.

Place the browned pasta in a large saucepan or stockpot.

Using the same skillet over medium heat, add the remaining 1 tablespoon oil and the onion. Cook, stirring occasionally, until the onion is transparent. Set aside off the heat.

In a blender jar or using a mini-chopper, process the chopped tomato with ¼ cup water for about 30 seconds, until smooth.

To the large saucepan or stockpot with the browned pasta, add the broth, onion, processed tomatoes, bell pepper, tomato sauce, Holy Trinity and salt.

Over high heat, bring to a boil, then reduce the heat, cover, and simmer for 10 minutes. Set aside off the heat, uncovered so the pasta does not overcook, for 5 minutes.

Stir in the chicken before serving, if desired.