Chili Con Carne for Cheese Enchiladas?
I live in New York so I wind up making a lot of my own Tex-Mex at home. I have a basic chile puree down which I use as a base for chili gravy for enchiladas or as an add on to a Wick Fowler's kit which I realize might be heresy to some.
I want to make a chili con carne gravy to use as the sauce for cheese enchiladas. My normal chili recipe doesn't work...too thick/ just too much for the enchiladas.
The Form would be something like The Original in Fort Worth or the con carne you used to get with tamales.
On a related question: where do you guys come down on cheddar vs. American vs. Velveeta or some other cheese sauce in your enchiladas?
Thanks for any tips or suggestions.
Yeah...Tex-Mex is really it's own thing. AZ and NM have the good Hatch chilies which are amazing. In a lot of Tex-Mex you start with Gebhardt's or some other chili powder, add it to a roux and make what is essentially a chili gravy. And it's shocking...lots of people really prefer Velveeta or cheese that is orange. Diana Kennedy is not kind to this food but it's what I grew up eating.
What you want is Chili Gravy - not chili con carne. And as far as the cheese, I think it depends on your personal preferences. I have seen recipes for shredded cheddar, shredded american and velveeta. I think most of the tex mex cheese enchiladas I have had use the american, or should I say the tastiest ones use american, but it could be velveeta - not sure.
Anyway here is a link to a recipe for the chili gravy and cheese enchildas:
Actually this particular recipe is just like The Original one.
The enchiladas in SoCal do not have a "cheese sauce" in them. And they will usually use shredded Jack or queso blanco, a mexican soft cheese.
I like shredded cheddar and jack in my enchiladas. I guess for an Americanized version, velveeta would win out bc it melts so easily.
Sounds like you want to make a ground meat gravy in which I would use probably less than a whole lb of ground beef, or a mixture of ground beef & pork, then use a potato masher to make the meat, well mashed, so the gravy is smoother than chunky. Is that what you're looking for?
You're on it. I might just give it a shot by cooking up some meat like I would for a taco, mashing it, and mixing it in with the normal enchilada sauce.
Thanks for the notes on SoCal. I lived there for a few years and realized the regional take on Mexican Food was long on sour cream and the fresh cheeses. And I want to say I remember more black beans than pinto beans. Thanks for the suggestion.