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The Daily Dish: May 9, 2016

The Daily Dish: May 9, 2016


Dishing out the latest and greatest in food news

Learn more about what is hot and tredning in the world of food and drink.

Today's first course?

A new study conducted by Portland State University (PSU) researchers, the Oregon Department of Fish and Wildlife, the U.S. Geological Survey, and the Oregon Department of Environmental Quality found that native oysters in Oregon’s Netarts and Coos bays contain a “cocktail of pharmaceuticals,” carcinogenic compounds, and chemicals, which include pain relievers, antibiotics, mercury, and pesticides. These bays are protected and harvesting the native oysters is illegal because of a project to restore the species. Though the “individual concentrations of chemicals” found in the oysters are below what state health officials deem to be safe, the ecological effects and potential human risks are unknown.

As journalists, one of the most integral tools of our job is the Freedom of Information Act. We can legally place FOIA requests for government records and information from organizations that would otherwise be classified to the public. A new bill, as part of the 2017 House Agricultural Bill, currently being backed and pushed by major beef, egg, and milk producers, would exempt big agriculture from FOIA requests. The specific groups pushing for a media blackout are the marketing arms behind the famous “Beef: It’s What’s for Dinner” and “Got Milk?” campaigns. Currently, the USDA oversees these programs, but if Big Agro has its way, the new language in the bill would declassify these research and marketing divisions as under USDA jurisdiction.

A new controversial technology is known as Stingray can be used to locate terrorists by collecting data from nearby cell users. However, police in Annapolis, Maryland recently used the technology to track down a pizza robber. That’s right, a hardened criminal who stole $56 worth of wings and subs from a Baltimore pizza delivery guy. Police actually could not find their target and had to get a court order to use the Stingray technology. Baltimore police have confirmed that although the Stingray technology has been used 129 times in the past five years, leading to 27 arrests and zero terrorists caught.

That’s today’s Daily Dish, thanks for watching. Stop by tomorrow for another helping.


Enchiladas With Chili Gravy

Think of this as a kit: a spice blend, a sauce for coating the tortillas and a killer gravy you'll be glad to have on hand. The components can be made on different days, and all are great to have around. Assembled and frozen enchiladas make a nice, homey meal for houseguests or housesitters.

The recipe makes more chili gravy than you need here, but you'll be happy to have it on hand, for topping tostadas, scrambled eggs, chilaquiles and more.

Make Ahead: The chili gravy can be refrigerated in an airtight container for up to 1 week or frozen for up to 3 months. The spice blend can be refrigerated in an airtight container for up to 1 month. The tortilla sauce can be refrigerated in an airtight container for up to 1 week or frozen for up to 6 months. Defrost completely and stir to re-blend before using.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings makes 12 enchiladas

Ingredients
Directions

For the gravy: Combine the onions, garlic and 1/2 cup of the water in a blender on high speed puree until smooth.

Pour the mixture into a small saucepan add the beef and 2 cups of the water. Cook over low heat, uncovered, for 30 minutes. Use a large spoon to skim off and discard any froth on the surface repeat two or three times as needed. Also, use the spoon to break up clumps of meat for a smooth consistency. Remove from the heat.

Heat the oil in a large skillet over medium heat. Once the oil shimmers, reduce the heat to low add the flour, stirring constantly to form a smooth roux. Cook for several minutes, until it develops a light brown color, then remove from the heat.

Heat the broth and the remaining cup of water in a medium saucepan over medium-low heat until heated through. Meanwhile, whisk together the chili powder, salt, Tex-Mex Holy Trinity spice blend and cayenne pepper in a medium bowl. Stir that mixture into the broth mixture, whisking until smooth.

Gradually add the cooked beef and chili powder-broth mixture to the roux, stirring constantly so it's lump-free. Stir and cook over low heat for 5 to 15 minutes or until the mixture is almost as thick as ketchup. The yield is about 5 cups. Let sit for at least 10 minutes before using.

For the tortilla sauce: Rinse the chilies with cool water, then place them in a medium saucepan with the 1 3/4 cups of water. Bring to a boil over high heat, then reduce the heat and cook for 15 minutes. Set aside to cool for 10 minutes.

Pour the cooked chilies and their liquid into a blender or food processor puree for about 1 minute, until smooth. Strain the pureed mixture through a fine-mesh strainer into a medium bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard the solids. The yield is about 1 3/4 cups. Cover and refrigerate until chilled before using.

For the enchiladas: Preheat the oven to 425 degrees. Grease a 9-by-13-inch baking dish with cooking oil spray.

Place the tortilla sauce in a wide, shallow bowl. Dip the tortillas into the sauce one at a time, coating both sides and shaking off any excess. Stack them on a plate. You'll have sauce left over strain out any pieces of tortilla before pouring it into a clean container to cover and refrigerate.

Working with one at a time, place about 1/3 cup of the cheese down the center of each tortilla. Roll the tortillas and place them, seam sides down, in the baking dish. Repeat until all the tortillas are filled, arranging them in a baking dish with barely any space in between.

Pour 1/4 cup of the chili gravy over each enchilada, then sprinkle evenly with some of the remaining shredded cheese and the onion, if using. Bake for 7 to 10 minutes or until the cheese has melted and the sauce is bubbly. Garnish with a little more cheese before serving.

NOTE: To make the Tex-Mex Holy Trinity spice blend, combine 3 cloves of garlic, 1 1/2 teaspoons of cumin seed, 1 1/4 teaspoons of whole black peppercorns and 1 tablespoon of water in a molcajete, mortar and pestle or spice grinder. Process until the garlic is a smooth paste and the spices are finely ground. The yield is about 4 teaspoons. Transfer to a small airtight container refrigerate for up to 1 month.


Enchiladas With Chili Gravy

Think of this as a kit: a spice blend, a sauce for coating the tortillas and a killer gravy you'll be glad to have on hand. The components can be made on different days, and all are great to have around. Assembled and frozen enchiladas make a nice, homey meal for houseguests or housesitters.

The recipe makes more chili gravy than you need here, but you'll be happy to have it on hand, for topping tostadas, scrambled eggs, chilaquiles and more.

Make Ahead: The chili gravy can be refrigerated in an airtight container for up to 1 week or frozen for up to 3 months. The spice blend can be refrigerated in an airtight container for up to 1 month. The tortilla sauce can be refrigerated in an airtight container for up to 1 week or frozen for up to 6 months. Defrost completely and stir to re-blend before using.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings makes 12 enchiladas

Ingredients
Directions

For the gravy: Combine the onions, garlic and 1/2 cup of the water in a blender on high speed puree until smooth.

Pour the mixture into a small saucepan add the beef and 2 cups of the water. Cook over low heat, uncovered, for 30 minutes. Use a large spoon to skim off and discard any froth on the surface repeat two or three times as needed. Also, use the spoon to break up clumps of meat for a smooth consistency. Remove from the heat.

Heat the oil in a large skillet over medium heat. Once the oil shimmers, reduce the heat to low add the flour, stirring constantly to form a smooth roux. Cook for several minutes, until it develops a light brown color, then remove from the heat.

Heat the broth and the remaining cup of water in a medium saucepan over medium-low heat until heated through. Meanwhile, whisk together the chili powder, salt, Tex-Mex Holy Trinity spice blend and cayenne pepper in a medium bowl. Stir that mixture into the broth mixture, whisking until smooth.

Gradually add the cooked beef and chili powder-broth mixture to the roux, stirring constantly so it's lump-free. Stir and cook over low heat for 5 to 15 minutes or until the mixture is almost as thick as ketchup. The yield is about 5 cups. Let sit for at least 10 minutes before using.

For the tortilla sauce: Rinse the chilies with cool water, then place them in a medium saucepan with the 1 3/4 cups of water. Bring to a boil over high heat, then reduce the heat and cook for 15 minutes. Set aside to cool for 10 minutes.

Pour the cooked chilies and their liquid into a blender or food processor puree for about 1 minute, until smooth. Strain the pureed mixture through a fine-mesh strainer into a medium bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard the solids. The yield is about 1 3/4 cups. Cover and refrigerate until chilled before using.

For the enchiladas: Preheat the oven to 425 degrees. Grease a 9-by-13-inch baking dish with cooking oil spray.

Place the tortilla sauce in a wide, shallow bowl. Dip the tortillas into the sauce one at a time, coating both sides and shaking off any excess. Stack them on a plate. You'll have sauce left over strain out any pieces of tortilla before pouring it into a clean container to cover and refrigerate.

Working with one at a time, place about 1/3 cup of the cheese down the center of each tortilla. Roll the tortillas and place them, seam sides down, in the baking dish. Repeat until all the tortillas are filled, arranging them in a baking dish with barely any space in between.

Pour 1/4 cup of the chili gravy over each enchilada, then sprinkle evenly with some of the remaining shredded cheese and the onion, if using. Bake for 7 to 10 minutes or until the cheese has melted and the sauce is bubbly. Garnish with a little more cheese before serving.

NOTE: To make the Tex-Mex Holy Trinity spice blend, combine 3 cloves of garlic, 1 1/2 teaspoons of cumin seed, 1 1/4 teaspoons of whole black peppercorns and 1 tablespoon of water in a molcajete, mortar and pestle or spice grinder. Process until the garlic is a smooth paste and the spices are finely ground. The yield is about 4 teaspoons. Transfer to a small airtight container refrigerate for up to 1 month.


Enchiladas With Chili Gravy

Think of this as a kit: a spice blend, a sauce for coating the tortillas and a killer gravy you'll be glad to have on hand. The components can be made on different days, and all are great to have around. Assembled and frozen enchiladas make a nice, homey meal for houseguests or housesitters.

The recipe makes more chili gravy than you need here, but you'll be happy to have it on hand, for topping tostadas, scrambled eggs, chilaquiles and more.

Make Ahead: The chili gravy can be refrigerated in an airtight container for up to 1 week or frozen for up to 3 months. The spice blend can be refrigerated in an airtight container for up to 1 month. The tortilla sauce can be refrigerated in an airtight container for up to 1 week or frozen for up to 6 months. Defrost completely and stir to re-blend before using.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings makes 12 enchiladas

Ingredients
Directions

For the gravy: Combine the onions, garlic and 1/2 cup of the water in a blender on high speed puree until smooth.

Pour the mixture into a small saucepan add the beef and 2 cups of the water. Cook over low heat, uncovered, for 30 minutes. Use a large spoon to skim off and discard any froth on the surface repeat two or three times as needed. Also, use the spoon to break up clumps of meat for a smooth consistency. Remove from the heat.

Heat the oil in a large skillet over medium heat. Once the oil shimmers, reduce the heat to low add the flour, stirring constantly to form a smooth roux. Cook for several minutes, until it develops a light brown color, then remove from the heat.

Heat the broth and the remaining cup of water in a medium saucepan over medium-low heat until heated through. Meanwhile, whisk together the chili powder, salt, Tex-Mex Holy Trinity spice blend and cayenne pepper in a medium bowl. Stir that mixture into the broth mixture, whisking until smooth.

Gradually add the cooked beef and chili powder-broth mixture to the roux, stirring constantly so it's lump-free. Stir and cook over low heat for 5 to 15 minutes or until the mixture is almost as thick as ketchup. The yield is about 5 cups. Let sit for at least 10 minutes before using.

For the tortilla sauce: Rinse the chilies with cool water, then place them in a medium saucepan with the 1 3/4 cups of water. Bring to a boil over high heat, then reduce the heat and cook for 15 minutes. Set aside to cool for 10 minutes.

Pour the cooked chilies and their liquid into a blender or food processor puree for about 1 minute, until smooth. Strain the pureed mixture through a fine-mesh strainer into a medium bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard the solids. The yield is about 1 3/4 cups. Cover and refrigerate until chilled before using.

For the enchiladas: Preheat the oven to 425 degrees. Grease a 9-by-13-inch baking dish with cooking oil spray.

Place the tortilla sauce in a wide, shallow bowl. Dip the tortillas into the sauce one at a time, coating both sides and shaking off any excess. Stack them on a plate. You'll have sauce left over strain out any pieces of tortilla before pouring it into a clean container to cover and refrigerate.

Working with one at a time, place about 1/3 cup of the cheese down the center of each tortilla. Roll the tortillas and place them, seam sides down, in the baking dish. Repeat until all the tortillas are filled, arranging them in a baking dish with barely any space in between.

Pour 1/4 cup of the chili gravy over each enchilada, then sprinkle evenly with some of the remaining shredded cheese and the onion, if using. Bake for 7 to 10 minutes or until the cheese has melted and the sauce is bubbly. Garnish with a little more cheese before serving.

NOTE: To make the Tex-Mex Holy Trinity spice blend, combine 3 cloves of garlic, 1 1/2 teaspoons of cumin seed, 1 1/4 teaspoons of whole black peppercorns and 1 tablespoon of water in a molcajete, mortar and pestle or spice grinder. Process until the garlic is a smooth paste and the spices are finely ground. The yield is about 4 teaspoons. Transfer to a small airtight container refrigerate for up to 1 month.


Enchiladas With Chili Gravy

Think of this as a kit: a spice blend, a sauce for coating the tortillas and a killer gravy you'll be glad to have on hand. The components can be made on different days, and all are great to have around. Assembled and frozen enchiladas make a nice, homey meal for houseguests or housesitters.

The recipe makes more chili gravy than you need here, but you'll be happy to have it on hand, for topping tostadas, scrambled eggs, chilaquiles and more.

Make Ahead: The chili gravy can be refrigerated in an airtight container for up to 1 week or frozen for up to 3 months. The spice blend can be refrigerated in an airtight container for up to 1 month. The tortilla sauce can be refrigerated in an airtight container for up to 1 week or frozen for up to 6 months. Defrost completely and stir to re-blend before using.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings makes 12 enchiladas

Ingredients
Directions

For the gravy: Combine the onions, garlic and 1/2 cup of the water in a blender on high speed puree until smooth.

Pour the mixture into a small saucepan add the beef and 2 cups of the water. Cook over low heat, uncovered, for 30 minutes. Use a large spoon to skim off and discard any froth on the surface repeat two or three times as needed. Also, use the spoon to break up clumps of meat for a smooth consistency. Remove from the heat.

Heat the oil in a large skillet over medium heat. Once the oil shimmers, reduce the heat to low add the flour, stirring constantly to form a smooth roux. Cook for several minutes, until it develops a light brown color, then remove from the heat.

Heat the broth and the remaining cup of water in a medium saucepan over medium-low heat until heated through. Meanwhile, whisk together the chili powder, salt, Tex-Mex Holy Trinity spice blend and cayenne pepper in a medium bowl. Stir that mixture into the broth mixture, whisking until smooth.

Gradually add the cooked beef and chili powder-broth mixture to the roux, stirring constantly so it's lump-free. Stir and cook over low heat for 5 to 15 minutes or until the mixture is almost as thick as ketchup. The yield is about 5 cups. Let sit for at least 10 minutes before using.

For the tortilla sauce: Rinse the chilies with cool water, then place them in a medium saucepan with the 1 3/4 cups of water. Bring to a boil over high heat, then reduce the heat and cook for 15 minutes. Set aside to cool for 10 minutes.

Pour the cooked chilies and their liquid into a blender or food processor puree for about 1 minute, until smooth. Strain the pureed mixture through a fine-mesh strainer into a medium bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard the solids. The yield is about 1 3/4 cups. Cover and refrigerate until chilled before using.

For the enchiladas: Preheat the oven to 425 degrees. Grease a 9-by-13-inch baking dish with cooking oil spray.

Place the tortilla sauce in a wide, shallow bowl. Dip the tortillas into the sauce one at a time, coating both sides and shaking off any excess. Stack them on a plate. You'll have sauce left over strain out any pieces of tortilla before pouring it into a clean container to cover and refrigerate.

Working with one at a time, place about 1/3 cup of the cheese down the center of each tortilla. Roll the tortillas and place them, seam sides down, in the baking dish. Repeat until all the tortillas are filled, arranging them in a baking dish with barely any space in between.

Pour 1/4 cup of the chili gravy over each enchilada, then sprinkle evenly with some of the remaining shredded cheese and the onion, if using. Bake for 7 to 10 minutes or until the cheese has melted and the sauce is bubbly. Garnish with a little more cheese before serving.

NOTE: To make the Tex-Mex Holy Trinity spice blend, combine 3 cloves of garlic, 1 1/2 teaspoons of cumin seed, 1 1/4 teaspoons of whole black peppercorns and 1 tablespoon of water in a molcajete, mortar and pestle or spice grinder. Process until the garlic is a smooth paste and the spices are finely ground. The yield is about 4 teaspoons. Transfer to a small airtight container refrigerate for up to 1 month.


Enchiladas With Chili Gravy

Think of this as a kit: a spice blend, a sauce for coating the tortillas and a killer gravy you'll be glad to have on hand. The components can be made on different days, and all are great to have around. Assembled and frozen enchiladas make a nice, homey meal for houseguests or housesitters.

The recipe makes more chili gravy than you need here, but you'll be happy to have it on hand, for topping tostadas, scrambled eggs, chilaquiles and more.

Make Ahead: The chili gravy can be refrigerated in an airtight container for up to 1 week or frozen for up to 3 months. The spice blend can be refrigerated in an airtight container for up to 1 month. The tortilla sauce can be refrigerated in an airtight container for up to 1 week or frozen for up to 6 months. Defrost completely and stir to re-blend before using.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings makes 12 enchiladas

Ingredients
Directions

For the gravy: Combine the onions, garlic and 1/2 cup of the water in a blender on high speed puree until smooth.

Pour the mixture into a small saucepan add the beef and 2 cups of the water. Cook over low heat, uncovered, for 30 minutes. Use a large spoon to skim off and discard any froth on the surface repeat two or three times as needed. Also, use the spoon to break up clumps of meat for a smooth consistency. Remove from the heat.

Heat the oil in a large skillet over medium heat. Once the oil shimmers, reduce the heat to low add the flour, stirring constantly to form a smooth roux. Cook for several minutes, until it develops a light brown color, then remove from the heat.

Heat the broth and the remaining cup of water in a medium saucepan over medium-low heat until heated through. Meanwhile, whisk together the chili powder, salt, Tex-Mex Holy Trinity spice blend and cayenne pepper in a medium bowl. Stir that mixture into the broth mixture, whisking until smooth.

Gradually add the cooked beef and chili powder-broth mixture to the roux, stirring constantly so it's lump-free. Stir and cook over low heat for 5 to 15 minutes or until the mixture is almost as thick as ketchup. The yield is about 5 cups. Let sit for at least 10 minutes before using.

For the tortilla sauce: Rinse the chilies with cool water, then place them in a medium saucepan with the 1 3/4 cups of water. Bring to a boil over high heat, then reduce the heat and cook for 15 minutes. Set aside to cool for 10 minutes.

Pour the cooked chilies and their liquid into a blender or food processor puree for about 1 minute, until smooth. Strain the pureed mixture through a fine-mesh strainer into a medium bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard the solids. The yield is about 1 3/4 cups. Cover and refrigerate until chilled before using.

For the enchiladas: Preheat the oven to 425 degrees. Grease a 9-by-13-inch baking dish with cooking oil spray.

Place the tortilla sauce in a wide, shallow bowl. Dip the tortillas into the sauce one at a time, coating both sides and shaking off any excess. Stack them on a plate. You'll have sauce left over strain out any pieces of tortilla before pouring it into a clean container to cover and refrigerate.

Working with one at a time, place about 1/3 cup of the cheese down the center of each tortilla. Roll the tortillas and place them, seam sides down, in the baking dish. Repeat until all the tortillas are filled, arranging them in a baking dish with barely any space in between.

Pour 1/4 cup of the chili gravy over each enchilada, then sprinkle evenly with some of the remaining shredded cheese and the onion, if using. Bake for 7 to 10 minutes or until the cheese has melted and the sauce is bubbly. Garnish with a little more cheese before serving.

NOTE: To make the Tex-Mex Holy Trinity spice blend, combine 3 cloves of garlic, 1 1/2 teaspoons of cumin seed, 1 1/4 teaspoons of whole black peppercorns and 1 tablespoon of water in a molcajete, mortar and pestle or spice grinder. Process until the garlic is a smooth paste and the spices are finely ground. The yield is about 4 teaspoons. Transfer to a small airtight container refrigerate for up to 1 month.


Enchiladas With Chili Gravy

Think of this as a kit: a spice blend, a sauce for coating the tortillas and a killer gravy you'll be glad to have on hand. The components can be made on different days, and all are great to have around. Assembled and frozen enchiladas make a nice, homey meal for houseguests or housesitters.

The recipe makes more chili gravy than you need here, but you'll be happy to have it on hand, for topping tostadas, scrambled eggs, chilaquiles and more.

Make Ahead: The chili gravy can be refrigerated in an airtight container for up to 1 week or frozen for up to 3 months. The spice blend can be refrigerated in an airtight container for up to 1 month. The tortilla sauce can be refrigerated in an airtight container for up to 1 week or frozen for up to 6 months. Defrost completely and stir to re-blend before using.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings makes 12 enchiladas

Ingredients
Directions

For the gravy: Combine the onions, garlic and 1/2 cup of the water in a blender on high speed puree until smooth.

Pour the mixture into a small saucepan add the beef and 2 cups of the water. Cook over low heat, uncovered, for 30 minutes. Use a large spoon to skim off and discard any froth on the surface repeat two or three times as needed. Also, use the spoon to break up clumps of meat for a smooth consistency. Remove from the heat.

Heat the oil in a large skillet over medium heat. Once the oil shimmers, reduce the heat to low add the flour, stirring constantly to form a smooth roux. Cook for several minutes, until it develops a light brown color, then remove from the heat.

Heat the broth and the remaining cup of water in a medium saucepan over medium-low heat until heated through. Meanwhile, whisk together the chili powder, salt, Tex-Mex Holy Trinity spice blend and cayenne pepper in a medium bowl. Stir that mixture into the broth mixture, whisking until smooth.

Gradually add the cooked beef and chili powder-broth mixture to the roux, stirring constantly so it's lump-free. Stir and cook over low heat for 5 to 15 minutes or until the mixture is almost as thick as ketchup. The yield is about 5 cups. Let sit for at least 10 minutes before using.

For the tortilla sauce: Rinse the chilies with cool water, then place them in a medium saucepan with the 1 3/4 cups of water. Bring to a boil over high heat, then reduce the heat and cook for 15 minutes. Set aside to cool for 10 minutes.

Pour the cooked chilies and their liquid into a blender or food processor puree for about 1 minute, until smooth. Strain the pureed mixture through a fine-mesh strainer into a medium bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard the solids. The yield is about 1 3/4 cups. Cover and refrigerate until chilled before using.

For the enchiladas: Preheat the oven to 425 degrees. Grease a 9-by-13-inch baking dish with cooking oil spray.

Place the tortilla sauce in a wide, shallow bowl. Dip the tortillas into the sauce one at a time, coating both sides and shaking off any excess. Stack them on a plate. You'll have sauce left over strain out any pieces of tortilla before pouring it into a clean container to cover and refrigerate.

Working with one at a time, place about 1/3 cup of the cheese down the center of each tortilla. Roll the tortillas and place them, seam sides down, in the baking dish. Repeat until all the tortillas are filled, arranging them in a baking dish with barely any space in between.

Pour 1/4 cup of the chili gravy over each enchilada, then sprinkle evenly with some of the remaining shredded cheese and the onion, if using. Bake for 7 to 10 minutes or until the cheese has melted and the sauce is bubbly. Garnish with a little more cheese before serving.

NOTE: To make the Tex-Mex Holy Trinity spice blend, combine 3 cloves of garlic, 1 1/2 teaspoons of cumin seed, 1 1/4 teaspoons of whole black peppercorns and 1 tablespoon of water in a molcajete, mortar and pestle or spice grinder. Process until the garlic is a smooth paste and the spices are finely ground. The yield is about 4 teaspoons. Transfer to a small airtight container refrigerate for up to 1 month.


Enchiladas With Chili Gravy

Think of this as a kit: a spice blend, a sauce for coating the tortillas and a killer gravy you'll be glad to have on hand. The components can be made on different days, and all are great to have around. Assembled and frozen enchiladas make a nice, homey meal for houseguests or housesitters.

The recipe makes more chili gravy than you need here, but you'll be happy to have it on hand, for topping tostadas, scrambled eggs, chilaquiles and more.

Make Ahead: The chili gravy can be refrigerated in an airtight container for up to 1 week or frozen for up to 3 months. The spice blend can be refrigerated in an airtight container for up to 1 month. The tortilla sauce can be refrigerated in an airtight container for up to 1 week or frozen for up to 6 months. Defrost completely and stir to re-blend before using.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings makes 12 enchiladas

Ingredients
Directions

For the gravy: Combine the onions, garlic and 1/2 cup of the water in a blender on high speed puree until smooth.

Pour the mixture into a small saucepan add the beef and 2 cups of the water. Cook over low heat, uncovered, for 30 minutes. Use a large spoon to skim off and discard any froth on the surface repeat two or three times as needed. Also, use the spoon to break up clumps of meat for a smooth consistency. Remove from the heat.

Heat the oil in a large skillet over medium heat. Once the oil shimmers, reduce the heat to low add the flour, stirring constantly to form a smooth roux. Cook for several minutes, until it develops a light brown color, then remove from the heat.

Heat the broth and the remaining cup of water in a medium saucepan over medium-low heat until heated through. Meanwhile, whisk together the chili powder, salt, Tex-Mex Holy Trinity spice blend and cayenne pepper in a medium bowl. Stir that mixture into the broth mixture, whisking until smooth.

Gradually add the cooked beef and chili powder-broth mixture to the roux, stirring constantly so it's lump-free. Stir and cook over low heat for 5 to 15 minutes or until the mixture is almost as thick as ketchup. The yield is about 5 cups. Let sit for at least 10 minutes before using.

For the tortilla sauce: Rinse the chilies with cool water, then place them in a medium saucepan with the 1 3/4 cups of water. Bring to a boil over high heat, then reduce the heat and cook for 15 minutes. Set aside to cool for 10 minutes.

Pour the cooked chilies and their liquid into a blender or food processor puree for about 1 minute, until smooth. Strain the pureed mixture through a fine-mesh strainer into a medium bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard the solids. The yield is about 1 3/4 cups. Cover and refrigerate until chilled before using.

For the enchiladas: Preheat the oven to 425 degrees. Grease a 9-by-13-inch baking dish with cooking oil spray.

Place the tortilla sauce in a wide, shallow bowl. Dip the tortillas into the sauce one at a time, coating both sides and shaking off any excess. Stack them on a plate. You'll have sauce left over strain out any pieces of tortilla before pouring it into a clean container to cover and refrigerate.

Working with one at a time, place about 1/3 cup of the cheese down the center of each tortilla. Roll the tortillas and place them, seam sides down, in the baking dish. Repeat until all the tortillas are filled, arranging them in a baking dish with barely any space in between.

Pour 1/4 cup of the chili gravy over each enchilada, then sprinkle evenly with some of the remaining shredded cheese and the onion, if using. Bake for 7 to 10 minutes or until the cheese has melted and the sauce is bubbly. Garnish with a little more cheese before serving.

NOTE: To make the Tex-Mex Holy Trinity spice blend, combine 3 cloves of garlic, 1 1/2 teaspoons of cumin seed, 1 1/4 teaspoons of whole black peppercorns and 1 tablespoon of water in a molcajete, mortar and pestle or spice grinder. Process until the garlic is a smooth paste and the spices are finely ground. The yield is about 4 teaspoons. Transfer to a small airtight container refrigerate for up to 1 month.


Enchiladas With Chili Gravy

Think of this as a kit: a spice blend, a sauce for coating the tortillas and a killer gravy you'll be glad to have on hand. The components can be made on different days, and all are great to have around. Assembled and frozen enchiladas make a nice, homey meal for houseguests or housesitters.

The recipe makes more chili gravy than you need here, but you'll be happy to have it on hand, for topping tostadas, scrambled eggs, chilaquiles and more.

Make Ahead: The chili gravy can be refrigerated in an airtight container for up to 1 week or frozen for up to 3 months. The spice blend can be refrigerated in an airtight container for up to 1 month. The tortilla sauce can be refrigerated in an airtight container for up to 1 week or frozen for up to 6 months. Defrost completely and stir to re-blend before using.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings makes 12 enchiladas

Ingredients
Directions

For the gravy: Combine the onions, garlic and 1/2 cup of the water in a blender on high speed puree until smooth.

Pour the mixture into a small saucepan add the beef and 2 cups of the water. Cook over low heat, uncovered, for 30 minutes. Use a large spoon to skim off and discard any froth on the surface repeat two or three times as needed. Also, use the spoon to break up clumps of meat for a smooth consistency. Remove from the heat.

Heat the oil in a large skillet over medium heat. Once the oil shimmers, reduce the heat to low add the flour, stirring constantly to form a smooth roux. Cook for several minutes, until it develops a light brown color, then remove from the heat.

Heat the broth and the remaining cup of water in a medium saucepan over medium-low heat until heated through. Meanwhile, whisk together the chili powder, salt, Tex-Mex Holy Trinity spice blend and cayenne pepper in a medium bowl. Stir that mixture into the broth mixture, whisking until smooth.

Gradually add the cooked beef and chili powder-broth mixture to the roux, stirring constantly so it's lump-free. Stir and cook over low heat for 5 to 15 minutes or until the mixture is almost as thick as ketchup. The yield is about 5 cups. Let sit for at least 10 minutes before using.

For the tortilla sauce: Rinse the chilies with cool water, then place them in a medium saucepan with the 1 3/4 cups of water. Bring to a boil over high heat, then reduce the heat and cook for 15 minutes. Set aside to cool for 10 minutes.

Pour the cooked chilies and their liquid into a blender or food processor puree for about 1 minute, until smooth. Strain the pureed mixture through a fine-mesh strainer into a medium bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard the solids. The yield is about 1 3/4 cups. Cover and refrigerate until chilled before using.

For the enchiladas: Preheat the oven to 425 degrees. Grease a 9-by-13-inch baking dish with cooking oil spray.

Place the tortilla sauce in a wide, shallow bowl. Dip the tortillas into the sauce one at a time, coating both sides and shaking off any excess. Stack them on a plate. You'll have sauce left over strain out any pieces of tortilla before pouring it into a clean container to cover and refrigerate.

Working with one at a time, place about 1/3 cup of the cheese down the center of each tortilla. Roll the tortillas and place them, seam sides down, in the baking dish. Repeat until all the tortillas are filled, arranging them in a baking dish with barely any space in between.

Pour 1/4 cup of the chili gravy over each enchilada, then sprinkle evenly with some of the remaining shredded cheese and the onion, if using. Bake for 7 to 10 minutes or until the cheese has melted and the sauce is bubbly. Garnish with a little more cheese before serving.

NOTE: To make the Tex-Mex Holy Trinity spice blend, combine 3 cloves of garlic, 1 1/2 teaspoons of cumin seed, 1 1/4 teaspoons of whole black peppercorns and 1 tablespoon of water in a molcajete, mortar and pestle or spice grinder. Process until the garlic is a smooth paste and the spices are finely ground. The yield is about 4 teaspoons. Transfer to a small airtight container refrigerate for up to 1 month.


Enchiladas With Chili Gravy

Think of this as a kit: a spice blend, a sauce for coating the tortillas and a killer gravy you'll be glad to have on hand. The components can be made on different days, and all are great to have around. Assembled and frozen enchiladas make a nice, homey meal for houseguests or housesitters.

The recipe makes more chili gravy than you need here, but you'll be happy to have it on hand, for topping tostadas, scrambled eggs, chilaquiles and more.

Make Ahead: The chili gravy can be refrigerated in an airtight container for up to 1 week or frozen for up to 3 months. The spice blend can be refrigerated in an airtight container for up to 1 month. The tortilla sauce can be refrigerated in an airtight container for up to 1 week or frozen for up to 6 months. Defrost completely and stir to re-blend before using.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings makes 12 enchiladas

Ingredients
Directions

For the gravy: Combine the onions, garlic and 1/2 cup of the water in a blender on high speed puree until smooth.

Pour the mixture into a small saucepan add the beef and 2 cups of the water. Cook over low heat, uncovered, for 30 minutes. Use a large spoon to skim off and discard any froth on the surface repeat two or three times as needed. Also, use the spoon to break up clumps of meat for a smooth consistency. Remove from the heat.

Heat the oil in a large skillet over medium heat. Once the oil shimmers, reduce the heat to low add the flour, stirring constantly to form a smooth roux. Cook for several minutes, until it develops a light brown color, then remove from the heat.

Heat the broth and the remaining cup of water in a medium saucepan over medium-low heat until heated through. Meanwhile, whisk together the chili powder, salt, Tex-Mex Holy Trinity spice blend and cayenne pepper in a medium bowl. Stir that mixture into the broth mixture, whisking until smooth.

Gradually add the cooked beef and chili powder-broth mixture to the roux, stirring constantly so it's lump-free. Stir and cook over low heat for 5 to 15 minutes or until the mixture is almost as thick as ketchup. The yield is about 5 cups. Let sit for at least 10 minutes before using.

For the tortilla sauce: Rinse the chilies with cool water, then place them in a medium saucepan with the 1 3/4 cups of water. Bring to a boil over high heat, then reduce the heat and cook for 15 minutes. Set aside to cool for 10 minutes.

Pour the cooked chilies and their liquid into a blender or food processor puree for about 1 minute, until smooth. Strain the pureed mixture through a fine-mesh strainer into a medium bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard the solids. The yield is about 1 3/4 cups. Cover and refrigerate until chilled before using.

For the enchiladas: Preheat the oven to 425 degrees. Grease a 9-by-13-inch baking dish with cooking oil spray.

Place the tortilla sauce in a wide, shallow bowl. Dip the tortillas into the sauce one at a time, coating both sides and shaking off any excess. Stack them on a plate. You'll have sauce left over strain out any pieces of tortilla before pouring it into a clean container to cover and refrigerate.

Working with one at a time, place about 1/3 cup of the cheese down the center of each tortilla. Roll the tortillas and place them, seam sides down, in the baking dish. Repeat until all the tortillas are filled, arranging them in a baking dish with barely any space in between.

Pour 1/4 cup of the chili gravy over each enchilada, then sprinkle evenly with some of the remaining shredded cheese and the onion, if using. Bake for 7 to 10 minutes or until the cheese has melted and the sauce is bubbly. Garnish with a little more cheese before serving.

NOTE: To make the Tex-Mex Holy Trinity spice blend, combine 3 cloves of garlic, 1 1/2 teaspoons of cumin seed, 1 1/4 teaspoons of whole black peppercorns and 1 tablespoon of water in a molcajete, mortar and pestle or spice grinder. Process until the garlic is a smooth paste and the spices are finely ground. The yield is about 4 teaspoons. Transfer to a small airtight container refrigerate for up to 1 month.


Enchiladas With Chili Gravy

Think of this as a kit: a spice blend, a sauce for coating the tortillas and a killer gravy you'll be glad to have on hand. The components can be made on different days, and all are great to have around. Assembled and frozen enchiladas make a nice, homey meal for houseguests or housesitters.

The recipe makes more chili gravy than you need here, but you'll be happy to have it on hand, for topping tostadas, scrambled eggs, chilaquiles and more.

Make Ahead: The chili gravy can be refrigerated in an airtight container for up to 1 week or frozen for up to 3 months. The spice blend can be refrigerated in an airtight container for up to 1 month. The tortilla sauce can be refrigerated in an airtight container for up to 1 week or frozen for up to 6 months. Defrost completely and stir to re-blend before using.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings makes 12 enchiladas

Ingredients
Directions

For the gravy: Combine the onions, garlic and 1/2 cup of the water in a blender on high speed puree until smooth.

Pour the mixture into a small saucepan add the beef and 2 cups of the water. Cook over low heat, uncovered, for 30 minutes. Use a large spoon to skim off and discard any froth on the surface repeat two or three times as needed. Also, use the spoon to break up clumps of meat for a smooth consistency. Remove from the heat.

Heat the oil in a large skillet over medium heat. Once the oil shimmers, reduce the heat to low add the flour, stirring constantly to form a smooth roux. Cook for several minutes, until it develops a light brown color, then remove from the heat.

Heat the broth and the remaining cup of water in a medium saucepan over medium-low heat until heated through. Meanwhile, whisk together the chili powder, salt, Tex-Mex Holy Trinity spice blend and cayenne pepper in a medium bowl. Stir that mixture into the broth mixture, whisking until smooth.

Gradually add the cooked beef and chili powder-broth mixture to the roux, stirring constantly so it's lump-free. Stir and cook over low heat for 5 to 15 minutes or until the mixture is almost as thick as ketchup. The yield is about 5 cups. Let sit for at least 10 minutes before using.

For the tortilla sauce: Rinse the chilies with cool water, then place them in a medium saucepan with the 1 3/4 cups of water. Bring to a boil over high heat, then reduce the heat and cook for 15 minutes. Set aside to cool for 10 minutes.

Pour the cooked chilies and their liquid into a blender or food processor puree for about 1 minute, until smooth. Strain the pureed mixture through a fine-mesh strainer into a medium bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard the solids. The yield is about 1 3/4 cups. Cover and refrigerate until chilled before using.

For the enchiladas: Preheat the oven to 425 degrees. Grease a 9-by-13-inch baking dish with cooking oil spray.

Place the tortilla sauce in a wide, shallow bowl. Dip the tortillas into the sauce one at a time, coating both sides and shaking off any excess. Stack them on a plate. You'll have sauce left over strain out any pieces of tortilla before pouring it into a clean container to cover and refrigerate.

Working with one at a time, place about 1/3 cup of the cheese down the center of each tortilla. Roll the tortillas and place them, seam sides down, in the baking dish. Repeat until all the tortillas are filled, arranging them in a baking dish with barely any space in between.

Pour 1/4 cup of the chili gravy over each enchilada, then sprinkle evenly with some of the remaining shredded cheese and the onion, if using. Bake for 7 to 10 minutes or until the cheese has melted and the sauce is bubbly. Garnish with a little more cheese before serving.

NOTE: To make the Tex-Mex Holy Trinity spice blend, combine 3 cloves of garlic, 1 1/2 teaspoons of cumin seed, 1 1/4 teaspoons of whole black peppercorns and 1 tablespoon of water in a molcajete, mortar and pestle or spice grinder. Process until the garlic is a smooth paste and the spices are finely ground. The yield is about 4 teaspoons. Transfer to a small airtight container refrigerate for up to 1 month.