My friend from Texas, Shelly, shared this recipe with me. The key is to fry the tortillas in oil for a few seconds before you assemble, it keeps the tortillas from falling apart. The enchilada sauce is unlike any I have had before and it is delicious. Serve these with all the fixin’s.
Helen
- 1 tablespoon cumin seed
- 1/4 cup butter, lard or bacon drippings
- 1/4 cup plus 3 tablespoons flour
- 5 tablespoons chili powder
- 1 clove garlic, minced
- 4 cups chicken stock
- 2 teaspoons salt
- About 1 cup oil for frying tortillas
- 1 pound grated cheddar cheese
- 1/2 cup finely diced onion
- 14 corn tortillas
Toast cumin seed in a dry skillet over medium heat. Let cool and pound into a fine powder using a mortar and pestle or by pounding with a rolling pin in a plastic bag. Set aside.
Melt butter/lard in a large skillet over medium-low heat. Add flour and stir. Add chili powder, cumin and garlic and stir until fragrant. Slowly whisk in the stock. Add salt. Simmer until the sauce thickens and the flavors blend. Season to taste and set aside to cool.
Set a plate next to the stove and have paper towels handy. Heat oil in a clean skillet over medium heat. Fry the tortillas individually in oil for about 10 seconds per side to soften. Sandwich paper towels between each fried tortilla to drain. Dip each tortilla in sauce, fill with cheese, sprinkle with onion, and roll up. Place seam side down in a 9″x13″ baking dish. Pour any extra sauce over the top and sprinkle with leftover cheese and onion.
Bake at 350°F for 12-15 minutes until cheese has melted. do not over-bake.
Spencer Family Cookbook 