My favorite food

I've said for years that, were it an option, I would alternate eating pizza and Mexican food every day.  I realize it is plausible but I also don't want to be severely unhealthy.  I mean, as it is, I'm only somewhat comfortable with my current level of unhealthiness :-D

So, since coming back to New York from the land of Tex Mex, I am missing what I might have to call my favorite food.  That food is cheese enchiladas.  I've attempted this recipe at home before and the sauce was always lacking.  Before even getting back up here, I was on my phone looking up recipes for cheese enchiladas with chili gravy.  I came across a website by a woman calling herself "The Homesick Texan"!  I tried the recipe on Monday and this is it!

They aren't the prettiest things I've ever eaten but they were tasty. 

Chili Gravy
Ingredients:
1/4 cup lard or vegetable oil (I used Crisco, will buy lard next time to see the difference)
1/4 cup all-purpose flour
1/2 teaspoon black pepper
1 teaspoon kosher salt
1 teaspoon powdered garlic
2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 tablespoons chili power
2 cups beef broth or chicken broth

Directions:
Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.

Add the black pepper, salt, powdered garlic, ground cumin, dried oregano and chili powder and continue to cook for 1 minute, constantly stirring and blending ingredients. Add broth, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness.

Cheese Enchiladas
Ingredients:
1/2 cup vegetable oil
8 corn tortillas
3 cups shredded cheddar cheese (can make it with Velveeta for extra melting oomph and good ol' Tex-Mex authenticity)
2 cups chili gravy

Directions:
Preheat the oven to 450 and grease a large baking dish.

Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in a cloth until all 8 are heated.

Pour 1/2 cup of chili gravy in a baking pan.

Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it. Place rolled tortilla in baking dish, seam side down.

Continue with remaining tortillas.

Take remaining chili gravy, and pour it over the rolled tortillas. Sprinkle remaining cheese and onions on top. Bake for 10 minutes or until sauce is bubbly and cheese is melted.

I ended up making two batches of sauce, one when I actually made the dish and another the next day for reheating them because they seemed so dry the first time around.  I might make double the sauce next time, to be sure.  I also had larger tortillas so I should have used more cheese but as it was, I ran out on the filling alone.  I topped off the enchiladas with Velveeta slices :-)  Next time, I'm putting LOTS of cheese inside them.  I might try baking them covered to keep the exposed tortilla areas from getting crispy.  Lastly, the first batch of chili gravy was very salty.  It might be that I didn't have Kosher salt so I just used table salt but at any rate, I omitted the salt on the second batch. 

Clearly, I will be cooking these more to fill the cheese enchilada shaped hole in my soul.

Taco soup, thanks Mom!

The husband had 2 weeks off from work so we went back down south to visit friends and family.  The two big dogs went to "Summer Camp" up here in New York and the new, little guy got to take the road trip with us.  He was so much better in the car than I anticipated!  It was either sleeping on the floorboard at the passenger's feet or something a little like this:

Super cute, right?  I kept getting a bit car sick because I spent so much time looking down at him.  Worth it. 

So, before we left for vacation, my Mom sent me a recipe for Rumor's Taco Soup from Rumor's Deli in Cullman, Alabama.  Upon arrival at her house, she showed me a huge Dutch Oven containing the soup.  Holy moly, it was delicious.  I had made some seasoned oyster crackers to snack on during the drive down that were a perfect addition.  Second day back in New York, I made the soup.  It is delicious, makes SO MUCH and will be around for a quick meal for a while.

 
That picture doesn't do the massive quanitity this recipe yields.  That dutch oven ways a ton when it is empty.  Full, well, let's just say I had to get Husband to move it from the stove top to the fridge. 

Enjoy!

Rumor's Taco Soup - Rumor's Deli, Cullman, Alabama

Ingredients:
1 lb. ground chuck

1 Medium onion, chopped (about 1 cup)

1 (1-oz.) envelope Ranch dressing mix

1 (1-oz.) envelope Taco seasoning mix

2 (16 oz.) cans pinto beans, undrained

2 (14.5-oz.) cans diced tomatoes, undrained

1 (15-oz.) can black beans, undrained

1 (14 ¾-oz.) can white creamed-style corn

1 (11oz.) Southwestern Style Corn

1 (4.5-oz) can chopped green chiles, undrained

Sour cream

Shredded sharp Cheddar cheese

Tortilla chips

Preparation:
Cook beef and onion in a large Dutch oven over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain. Stir in dressing mix and taco seasoning. Add 1 cup water (I used beer), pinto beans, and next 4 ingredients. Bring to a boil over high heat; reduce heat to medium and simmer, uncovered, 25 minutes, stirring occasionally.

Ladle soup into bowls. Top each serving with a dollop of sour cream, and sprinkle with cheese. Serve with tortilla chips. Makes 8 servings.

I deviated from the recipe a little bit.  I only had a 0.4 oz packet of Ranch dressing mix so I subbed in a 0.7 oz packet of Italian dressing mix.  For the taco seasoning mix I used about 6 tsp of my homemade mix that I just keep on hand.  I am not a huge fan of pinto beans, so I just left those out.

Taco seasoning mix

Ingredients:

1/4 cup instant minced onion
2 Tbsp. chili powder
2 tsp. paprika
2 tsp. crushed dried red pepper flakes
1-1/2 tsp. dried oregano
1 Tbsp. salt
1/4 tsp. pepper
2 Tbsp. cornstarch
1 Tbsp. instant minced garlic
1 tsp. ground cumin

Preparation:
Combine all ingredients in a small bowl and blend thoroughly with wire whisk. Spoon mixture into a tightly closed container and label as "Taco Seasoning Mix". Store in a cool, dry place. Use within 6 months. Makes 6 packages (about 2 Tbsp. each) of mix. 2 Tbsp. equals 1.25-oz. pkg. purchased taco seasoning mix.

To make Taco Filling:
Brown 1 lb. lean ground beef in large skillet over medium heat; drain grease. Add 1/2 cup water (I often use beer) and 2 Tbsp. Taco Seasoning Mix. Reduce heat, cover pan, and simmer 10 minutes, stirring occasionally. Makes enough filling for 8 to 10 tacos.

Seasoned oyster crackers

1-1/4 cups canola oil
2 Tbsp. Crushed Red Pepper
1 Tsp Garlic powder
1 pkg. Dry Ranch Salad Dressing Mix
Mix all remaining ingredients in a small bowl to become a dressing.

Put the oyster crackers in a bowl and pour the dressing over the crackers, tossing to fully coat the crackers. 

At this point you can let them air-dry or pop them in the oven for a bit to speed the drying process.  I like to do the latter.