Tex-Mex Cheese Enchiladas With Red Chili Gravy
"[Photograph: Nick Kindelsperger] Meet the ultimate, upgraded Tex-Mex Enchiladas: Tortillas, rolled up around a cheddar-based filling and completely enveloped by a rich red chili sauce, then topped with even more melted cheese. The sauce is rustic and aromatic, with a haunting cumin aroma and a heat from the chilies that doesn't attack so much as slowly tickle the back of your tongue. We've taken a few liberties, but they're worth it. Why this recipe works: * Whole dried red chilies provide a more vibrant and alluring profile to the sauce than regular chili powder. * Cutting down the amount of flour prevents the sauce from becoming dull and grainy. * Frying the tortillas briefly prevents them from turning to mush when covered in sauce...."
INGREDIENTS
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For the Chili Gravy:
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2 ounces dried Ancho chilies, stems and seeds removed
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2 ounces dried Guajillo chilies, stems and seeds removed
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2 dried Arbol chilies, stems and seeds removed
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Hot water, for soaking
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1/2 pound ground beef
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1 medium yellow onion, roughly chopped
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6 medium garlic cloves, minced
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2 teaspoons ground cumin
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1/2 teaspoon dried oregano
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1/2 teaspoon freshly ground black pepper
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Kosher salt
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4 cups chicken stock or low-sodium broth
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2 tablespoons vegetable oil
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2 tablespoons all-purpose flour
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For the Cheese Enchiladas:
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1/2 cup vegetable oil
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12 corn tortillas
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1 pound cheddar cheese, grated, divided
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1 cup chopped yellow onion (from about 1 medium onion)
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