January 19 – Featured Recipes 19 Jan 12

- from The Tex-Mex Cookbook by Robb Walsh

  • ¼ cup vegetable oil or lard
  • ¼ cup flour
  • ½ t. ground black pepper
  • 1 t. salt
  • 1-1/2 t. powdered garlic
  • 2 t. ground cumin
  • ½ t. dried Mexican oregano
  • 2 T chili powder
  • 2 cups chicken broth or water

Heat the lard in a skillet over medium-high heat. Stir in the flour and continue stirring for 3-4 minutes, until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending the ingredients. Add the chicken broth, mixing and stirring until the sauce thickens.

Turn the heat to low and let the sauce simmer for 15 minutes. Add water to adjust thickness. Makes 2 cups.


- from The Tex-Mex Cookbook by Robb Walsh

  • ½ cup vegetable oil or lard (again, I use olive oil)
  • 8 corn tortillas
  • 3 cups shredded Cheddar cheese
  • 1-1/2 cups chopped onions
  • 1-1/2 to 2 cups Chili Gravy (above)

Preheat the oven to 450. Heat the oil or lard in a small skillet over medium high heat for 3 minutes. Using tongs, place a tortilla in the hot oil. If the tortilla doesn’t bubble immediately, the oil isn’t hot enough. Heat the tortilla for 30 seconds or until soft and lightly brown. Remove with tongs and allow to cool before handling.

Have the cheese, onions, chili gravy, and tortillas handy for assembly. Roll ¼ cup cheese and 1 T chopped onion in each tortilla. Place tortillas, seam side down, on an ovenproof plate with a high lip and ladle the chili gravy over the top. Sprinkle the remaining cheese over the tortillas. Repeat for all four plates. Bake in the oven for 10 minutes or until the sauce bubbles and the cheese is well melted. Remove from the oven and serve immediately. Garnish with the remaining chopped onions. This makes 8 enchiladas, to serve 4.

Note: if you add chicken or other meat to this recipe, use the full recipe of chili gravy.


- from The Tex-Mex Cookbook by Robb Walsh

  • ¼ cup vegetable oil
  • 1 pound 2 x ¼ inch sirloin strips
  • ½ cup chopped onions
  • 3 garlic cloves, minced
  • 1 t. flour
  • 1 t. ground cumin
  • 2 bay leaves
  • 1 t. ground black pepper
  • 1 t. salt
  • 2 ancho chile pods

Heat the oil in a large skillet or Dutch oven and brown the meat well, 5-10 minutes, until any water evaporates. Add the onion and cook until wilted, about 5 minutes. Add the garlic, flour, cumin, bay leaves, black pepper, and salt. Stir constantly for about 2 minutes or until the flour is browned. Add 2 cups water and the ancho pods. Cover and simmer for 20 minutes. Continue cooking, stirring, and adding more water until the ancho dissolves completely and the meat is tender. Remove any large pieces of ancho skin. Serve in a bowl with tortilla chips or as a sauce over enchiladas or tamales. This makes 4 cups.