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And I just made the chili gravy and it was amazing. I have used it so many times now. A seventh-generation Texan, she was indeed homesick during the two decades she lived in New York City, but the call of home recently brought her back to the Lone Star State. I’ll be tryin this recipe out soon!About the Chili con Queso like they serve in TexMex restaurants, I managed a reasonable copy by chopping some onions and jalapenos, and saute’ in some milk, maybe 1/2 a cup to start, add more as it evaporates. Horrified because I'm an itty-bitty lady, and I wolfed down, like, five. Tex-Mex, not Mexican, not Cali-influenced. Fantastic! Cheese enchiladas with chili gravy extra onions is the only way to go! To make the gravy, heat the oil in a skillet over medium-high heat. And as Tex-Mex is practically a youngster in the grand scheme of world cuisines (it’s only been around for about 150 years), it’s still evolving.Many traditional Mexican ingredients, such as epazote, huitlacoche, prickly pear, jicama and yes, even cilantro were absent on your classic Tex-Mex menu—which was a brown feast of tamales, tacos, enchiladas and queso, sandwiched between mountains of rice and beans. (I don't like that option since part of the Tex-Mex taste is that roux, but my friends are very happy with it. Better that El Fenix or El Chico (I’m in Frisco, TX).
However the gravy is still eluding me even though Rob Walsh’s comes real close. I have also had some fantastic variations while visiting Texas. Add broth or water, mixing and stirring until the sauce thickens. That you may not have known. Your recipe sounds good to me and I’m saving it.IT always makes me giggle a bit when NMers talk about the heat associated with hatch chiles. (I’ll try to get grass-fed bacon! enough said). Sunday was to test it and see how I liked it! For the first time ever, my Texan boyfriend raved about my enchiladas. I thought I was going crazy when I couldnt find “real” cheese enchiladas.

I will be testing some other recipes too! I don’t necessarily like Velveeta and choose to use Longhorn (despite the fact that I graduated from SMU, get it??)

Im from Dallas and thought this was the only way they came! Then add to cheese mixture.

I’m delighted that this recipe is close to what you grew up eating and made you feel closer to home.

It’s an inexpensive brand (at least in Texas it is… it’s a San Antonio company), and their chili powder specifically is out of this world.I did want to post a tip, though, because I’m sure I’m not the only one who’ll do this. My friends look away in disbelief and snarl their noses!

!I just made these tonight for supper, and OMG! While i know of (and frequent) a number very good taquerias, I want to explore more of tex-mex and mexican cuisine than carnitas, carne asada, etc. Pour 1/2 cup of chili gravy in a baking pan.Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it. I can’t find a recipe anywhere that taste like Lupe’s Mexican restaurants (East Texas) or Pulido’s.
I think cheddar is ok, but too stringy. i haven’t thought of that in years. Have you ever had an Indian Taco?I am also a homesick Texan in NY and am very grateful for all of these wonderful recipes. I ordered the cook book it came from and hope to have it soon because if this recipe is any indication of how good the rest are then whoooo boy!

I’ve often bemoaned the state of Tex-Mex here in Austin as compared to that in San Antonio, where I grew up.


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