One of my husband’s favorite meals that I make is veggie enchiladas. I first got the recipe from Martha Stewart but have tinkered with it the dozens of times I’ve made these enchiladas. I mainly don’t like the sauce that’s included in the recipe and have been looking for an alternative. Today I did some digging on the Homesick Texan blog and found this awesome Chili Gravy recipe! The gravy was phenomenal! Really spicy and deep, perfect for this winter freeze we have today! It’s supposed to be a low of 8º F tonight! ahhh! I added a tablespoon of tomato paste and used the last of my chicken stock!
Also instead of using plain old tortillas, I made spelt tortillas for the first time! And these also added heartiness to the meal. I had tried my hand at spelt crackers back in December, but I couldn’t roll them out thin enough and they were brick hard; so I was a little skeptical of this recipe at first and bought some corn tortillas to have just in case (but was so proud I did not need them!). For the stuffing I mixed together 2 cups monterey jack, 1 can of black beans, sliced whites of scallions, 1 cup corn (that I froze this summer!), 1 tbsp cumin and 2 sliced serrano peppers. I poured sauce on the bottom of the pan and then rolled up the 8 tortillas and squeezed them in tight. Smothered them with the rest of the sauce and sprinkled a cup of cheese on top of that. Baked in a preheated 400º oven for about 20 minutes. Let it cool a few and enjoyed! We ate the whole pan like total porksters. Now I think I’m ready to curl up and hibernate in my bed the rest of the winter.
Homemade Spelt Flour Tortillas
(from RecipeZaar) Makes 8 tortillas
- 1 1/2 cups spelt berries, ground in a mill or 2 cups spelt flour
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 tablespoon oil
- 3/4 cup hot water
- In a bowl, mix all ingredients well.
- Cover and let sit in a warm place for 20 minutes.
- Divide into 8 equal parts and let sit, covered, another 20 minutes.
- Roll each ball out to a 6- or 7-inch circle shape. I’ve found it helps to flatten each ball with your hand. Then take the rolling pin and roll from the center outwards, back and forth a few times as you go around the circle. When it starts to get thinner, take your left hand (if you’re right handed) and turn the tortilla a couple inches. Use your right hand to use the rolling pin (holding in the middle) and roll from the center outwards. Keep turning and rolling until it is paper thin.
- Preheat a skillet on medium high heat.
- Place a tortilla into the skillet and watch until bubbles form. This won’t take long.
- After bubbles form, and the bottom is lightly brown (or there are darker spots), flip over, press down once or twice, and cook for about 30-45 seconds, or if smoke appears.
- Cook remaining tortillas, watching carefully, and place in a plastic bag, with wet paper towels in between them (or at least on top and bottom of stack) to keep them soft and moist.
- Refrigerate for later or remove the paper towels and freeze.
Chili Gravy (from Robb Walsh)
*copied from Homesick Texan
- 1/4 cup lard (or vegetable oil)
- 1/4 cup flour
- 1/2 tsp black pepper
- 1 tsp salt
- 1-1/2 tsp powdered garlic
- 2 tsp ground cumin
- 1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
- 2 T chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods)
- 2 cups chicken broth (or water)
- Heat the oil in a skillet over medium-high heat.
- Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
- Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
- Add chicken broth or water, mixing and stirring until the sauce thickens.
- Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups.