August 27, 20205 yr Ok, needed its own thread. Went through the Dart Bowl thread and I am craving cheese enchiladas with a beef chili gravy....like beef in the gravy not just broth. And it’s ok to say f the beef you just need the broth...just show me the data! Any old school/classic recipes appreciated. \m/
August 27, 20205 yr https://www.homesicktexan.com/2007/01/essence-of-tex-mex.html cant really go wrong with Homesick Texan. Adapted from Robb Walsh’s recipe in “The Tex Mex Cookbook”
August 27, 20205 yr 4 minutes ago, deadshank said: Cheddar or American cheese? Gorgonzola and brie...
August 28, 20205 yr 1 hour ago, deadshank said: Cheddar or American cheese? Real deal truckstop-style. Velveeta and tons of chopped onions.
August 28, 20205 yr Cheddar or American cheese?Sharp cheddar. I eyeball my recipe so measurements are a guess...1/4 cup oil1/4 cup flourMake a roux. Get it a hair past blonde. Throw in...1 Tbsp ancho chili powder1 tsp chipotle powder1 tsp cumin1/2 tsp garlic powder1/2 tsp salt1/2 tsp Mexican oregano Stir until fragrant. Add in maybe 3-4 cups of chicken broth. Simmer until thickened. I generally fuck around with different chili powders. But ancho is always the base. I make the ready to cook H‑E‑B corn tortillas for this.
August 28, 20205 yr 3 hours ago, Tailgate said: Ok, needed its own thread. Went through the Dart Bowl thread and I am craving cheese enchiladas with a beef chili gravy....like beef in the gravy not just broth. And it’s ok to say f the beef you just need the broth...just show me the data! Any old school/classic recipes appreciated. \m/ wheelhouse
August 28, 20205 yr Damn that gif looks just like my grandmas enchiladas. Never tried to make them before. Need to change that
August 28, 20205 yr i posted this somewhere around here: Think I’ll be transferring my kids to north East ISD
August 28, 20205 yr 2 minutes ago, MNLonghornFUKM said: Think I’ll be transferring my kids to north East ISD They did NOT have that when I was in school...those fuckers.
August 28, 20205 yr 7 minutes ago, deadshank said: You ridiculous dude. Completely ridiculous. The correct answer is Roquefort and manchego.
August 28, 20205 yr 34 minutes ago, utee94 said: Completely ridiculous. The correct answer is Roquefort and manchego. This is also good. Maybe add a little Limburger for some extra punch!
August 28, 20205 yr 2 minutes ago, futureman said: american cheese is for peasants. you know nothing about tex mex. or maybe you do.
August 28, 20205 yr all I know is I’ve dated a couple mexicans, from mexico, and they both eschewed yellow cheese. I do thoroughly enjoy tex-mex though I probably don’t know the rules. but cheddar is always better than american.
August 28, 20205 yr HUNTSMAN CHEESEJust kidding, gooey american cheese for Tex mex enchiladas you heathens
August 28, 20205 yr 1 minute ago, futureman said: all I know is I’ve dated a couple mexicans, from mexico, and they both eschewed yellow cheese. I dated a couple french women, and they know absolutely jack shit about tex mex too. But that latina from ATX (actually her mom) knew how to make tex mex enchiladas. Before I ever knew about dart bowl or EyM I had a nice little taste of that warm cheese wrapped in corn tortilla.
August 28, 20205 yr 5 minutes ago, Anastasis said: I dated a couple french women were they down for butt stuff?
August 28, 20205 yr 10 hours ago, elfenix said: i posted this somewhere around here: Do I have to serve it on a lunch tray? Or can I just use like...a regular plate?
August 28, 20205 yr American and/or Velveeta get a lot of love and are used exclusively at many highly regarded authentic Tex-Mex joints, but the establishments that use them do not get my business more than once. Cheddar is the only option for satiating my Tex-Mex cravings, and I'll kindly thank you to hold the cebollas....no cebollas at all, por favor.
August 28, 20205 yr 13 hours ago, Etexhorn13 said: https://www.homesicktexan.com/2007/01/essence-of-tex-mex.html cant really go wrong with Homesick Texan. Adapted from Robb Walsh’s recipe in “The Tex Mex Cookbook” That part about heating the tortillas one at a time in oil is stupid. The best way tor prepare tortillas for enchiladas is to put them on a sheet pan without overlapping and spray them with cooking oil on both sides and put them in a 350 degree oven for about 5 to 7 minutes and flip them and bake them for a few more minutes. Works perfectly.
August 28, 20205 yr 33 minutes ago, idigTexas said: American and/or Velveeta get a lot of love and are used exclusively at many highly regarded authentic Tex-Mex joints, but the establishments that use them do not get my business more than once. Cheddar is the only option for satiating my Tex-Mex cravings, and I'll kindly thank you to hold the cebollas....no cebollas at all, por favor. Try subbing Colby for Cheddar. It has a higher moister content and melts better. Sometimes cheddar becomes a globby gut bomb. If you insist on cheddar, use a younger, milder cheese to help alleviate this issue. Edited August 28, 20205 yr by TonyTexas
August 28, 20205 yr 34 minutes ago, idigTexas said: American and/or Velveeta get a lot of love and are used exclusively at many highly regarded authentic Tex-Mex joints, but the establishments that use them do not get my business more than once. Cheddar is the only option for satiating my Tex-Mex cravings, and I'll kindly thank you to hold the cebollas....no cebollas at all, por favor.
August 28, 20205 yr Just now, TonyTexas said: Try subbing Colby for Cheddar. It has a higher moister content and melts better. Sometimes cheddar cheddar becomes a globby gut bomb. If you insist on cheddar, use a younger, milder cheese to alleviate this issue. I consider Colby to be part of the Cheddar family, and you are absolutely correct that many Cheddar varieties do not melt very well. I think that is what prompted the wide use of American.
August 28, 20205 yr Make your enchiladas however you want. BUT....tex-mex cheese enchiladas are made with corn tortillas, american-type cheese, and a beef chili gravy. And you can NOT top them with some fresh onions, but of course that makes you a communist islamist anti-American terrorist who hates puppies and Jesus, but you do you.
August 28, 20205 yr EZ Melt American Wish Rosita's in Killeen was still open. Made with real lard, you could feel your arteries closing up as you ate.
August 28, 20205 yr 14 minutes ago, Brisketexan said: Make your enchiladas however you want. BUT....tex-mex cheese enchiladas are made with corn tortillas, american-type cheese, and a beef chili gravy. And you can NOT top them with some fresh onions, but of course that makes you a communist islamist anti-American terrorist who hates puppies and Jesus, but you do you. All of this right here. Mexican is not the same as Tex-Mex. Even though growing up, we always called Tex-Mex restaurants "Mexican food" which of course it is not, but we're Texans and we can do whatever we want.
August 28, 20205 yr I love the flavor of sharp cheddar and because of that want to use it in recipes. But the fact is that sharp cheddar doesn't melt well and is hard to cook with if you are needing it to melt. Lower "octane" mild cheddars work a lot better. Pasteurized processed cheese food works better still, but I often refuse to compromise to that level. The other thing is that I just can't handle raw onion. The flavor of cooked-down onion is essential to many things, including enchiladas. But they don't cook down right when you use a cheddar that doesn't melt. Edited August 28, 20205 yr by TwiceHorn
August 28, 20205 yr 13 minutes ago, Brisketexan said: Make your enchiladas however you want. BUT....tex-mex cheese enchiladas are made with corn tortillas, american-type cheese, and a beef chili gravy. And you can NOT top them with some fresh onions, but of course that makes you a communist islamist anti-American terrorist who hates puppies and Jesus, but you do you. This is how I understood it and what I grew up with. I remember as a kid we went somewhere (Ninfa's maybe?) that used cheddar and I was like : I mean it was edible and I'm ok with cheddar now...but i prefer gooey, melty velveeta cheese food.
August 28, 20205 yr I do actually use some cheddar when I'm making BBQ enchiladas with red chile gravy, but it's got to be gooey 'Murican for Tex-Mex.
August 28, 20205 yr 14 minutes ago, TwiceHorn said: I love the flavor of sharp cheddar and because of that want to use it in recipes. But the fact is that sharp cheddar doesn't melt well and is hard to cook with if you are needing it to melt. Lower "octane" mild cheddars work a lot better. Pasteurized processed cheese food works better still, but I often refuse to compromise to that level. The other thing is that I just can't handle raw onion. The flavor of cooked-down onion is essential to many things, including enchiladas. But they don't cook down right when you use a cheddar that doesn't melt.
August 28, 20205 yr 29 minutes ago, Brisketexan said: Make your enchiladas however you want. BUT....tex-mex cheese enchiladas are made with corn tortillas, american-type cheese, and a beef chili gravy. And you can NOT top them with some fresh onions, but of course that makes you a communist islamist anti-American terrorist who hates puppies and Jesus, but you do you. You can use all the American "cheese product" you want on your enchiladas. It certainly explains why you insist on masking the flavor with raw onion.
August 28, 20205 yr 13 minutes ago, idigTexas said: You can use all the American "cheese product" you want on your enchiladas. It certainly explains why you insist on masking the flavor with raw onion. I mean, that's the great thing about America -- you are free to be totally wrong. Make your enchiladas however you want, don't make a shit to me. Just know that the decades of S. Texas tex-mex cheese enchilada history is one of American cheese (EZ Melt is indeed the restaurant standard). If you don't like it, cool. Make em however you want. I will always love me some S. Texas american cheese enchiladas.
August 28, 20205 yr 17 minutes ago, idigTexas said: You can use all the American "cheese product" you want on your enchiladas. It certainly explains why you insist on masking the flavor with raw onion. I'm not sure you understand this thread.
August 28, 20205 yr 3 minutes ago, Brisketexan said: I mean, that's the great thing about America -- you are free to be totally wrong. Make your enchiladas however you want, don't make a shit to me. Just know that the decades of S. Texas tex-mex cheese enchilada history is one of American cheese (EZ Melt is indeed the restaurant standard). If you don't like it, cool. Make em however you want. I will always love me some S. Texas american cheese enchiladas. As I said in my initial response, "American and/or Velveeta get a lot of love and are used exclusively at many highly regarded authentic Tex-Mex joints." Thankfully many equally authentic Tex-Mex eateries (many of which are in S. Texas), use a perfectly melty and extremely tasty Cheddar variety.
August 28, 20205 yr 2 minutes ago, Brisketexan said: I mean, that's the great thing about America -- you are free to be totally wrong. Make your enchiladas however you want, don't make a shit to me. Just know that the decades of S. Texas tex-mex cheese enchilada history is one of American cheese (EZ Melt is indeed the restaurant standard). If you don't like it, cool. Make em however you want. I will always love me some S. Texas american cheese enchiladas. i love me some real white cheese Mexican enchiladas, but for Tex-Mex, ditto the above. bonus points if the package has cheese spelled with a z
August 28, 20205 yr I get it. A lot of you grew up having to make do with shitty American "cheese fooooood." I had my fair share as well. But once I experienced Tex-Mex enchiladas with actual real cheese, it was game over. I'll show myself over to the unpopular opinions thread and let you assholes proceed with discussing the correct way to dice the raw onions before destroying your perfectly edible enchiladas with them.
August 28, 20205 yr To me, no raw onions topping your enchiladas is way more egregious than using processed cheese in lieu of real cheese.
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