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Receta Texas Truck Stop Brisket Enchiladas
by myra byanka

Texas Truck Stop Brisket Enchiladas

Most truck stops in Texas serve enchiladas and chicken-fried steak with cream gravy. The enchiladas usually consist of cheese and onion filled flour torillas, smothered with chili and cheese.

This is my take on this wonderful Tex-Mex dish, made with brisket chili, which is delicious just eaten with a spoon and some cornbread. Or use your own favorite chili, or check out the links for other ideas.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Southwestern
  Raciónes: 3

Va Bien Con: rice, Pinto beans

Ingredientes

  • 8 flour tortillas
  • 2-3 cups shredded cheddar or Jack cheese
  • 1 small onion, chopped, sauteed
  • 1 small jalapeno, chopped, sauteed
  • veggie oil
  • Truck Stop Brisket Chili:
  • 2 lbs. brisket meat, cut in small chunks
  • flour
  • olive oil
  • 1 onion, chopped
  • 3-4 cloves garlic, chopped
  • 1-2 jalapenos, seeded, chopped
  • 3 cups beef broth
  • 15 oz can petite diced,or fire roasted tomatoes
  • 1/2 tbs. toasted cumin
  • 3 tbs. toasted Tex-Mex Diablo Dust or Taco Seasoning
  • 1 tsp. oregano
  • 1/8 tsp. thyme
  • salt and pepper to taste

Direcciones

  1. Chili:
  2. Shake the beef chunks in flour, then brown them in oil.
  3. Add the onions, garlic, jalapenos
  4. Add the rest of the ingredients and simmer 1 hour, or transfer to the crockpot and cook 4 hours on low.
  5. Best made the day before.
  6. Enchiladas:
  7. Heat oven to 375 F.
  8. Saute the onions and jalapenos until light golden brown.
  9. Let cool, toss with 3/4 of the cheese.
  10. Warm tortillas.
  11. Pour 1 cup of chile into a baking dish.
  12. Divide cheese mix into 8 portions, roll up in the tortillas, place in the baking dish, seam side down.
  13. Cover with chile, top with the rest of the cheese.
  14. Bake 15 minutes.