Recipe: Cheese & Pepper Enchiladas
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 tsp. kosher salt
- 1 tsp. ground cumin
- 2 Tbsp. ground ancho chile
- 1/2 Tbsp. Spanish paprika
- 1/2 Tbsp. Hungarian Sweet & Spicy Paprika
- 1 tsp. Mexican oregano
- 1 1/2 tsp. Mayan Cocoa
- 1/4 tsp. black onyx cocoa powder
- 1 tsp. sugar
- 2 cups beef stock
- 1 (5.5oz) can of tomato juice
- 15+ corn tortillas
- 1/4 cup plus 1 Tbsp. vegetable oil
- 10 plus mini sweet peppers, (yellow, red, orange) sliced thin
- 1 1/2 cups cheddar cheese, grated
- 1 1/2 cups monterey jack cheese, grated
From recipe author: "I modified this recipe from Macheesmo’s Chili Gravy Enchiladas. The original version was a tad bit too spicy for me and way too spicy for my parents, prompting me to start playing around with changing some of the ingredients and adding others."
For sauce: In a medium pot, whisk together vegetable oil and flour for the sauce over medium heat. Keep whisking until the mixture turns a light, tan color, about 5 min. Whisk in all the spices and cook for another 30 sec. Then start whisking in beef stock in a thin stream. Once stock is whisked in, add tomato juice and bring sauce up to a slight simmer and cook until thickened, about 2 to3 min. Whisk occasionally. Season to taste (add sugar, and if needed more cocoa).
For enchiladas: Preheat oven to 400 degrees. Add peppers to a large skillet with a drizzle of olive oil and fresh ground rainbow pepper, over medium high heat. Cook until peppers are just soft but have a bit of crunch, about 2 to 3 min. Remove from heat. Add 1/4 cup oil to a large skillet over medium heat. Working with one tortilla at a time, let it heat in the oil for 5 to10 seconds per side. Then remove tortilla and let drain on a paper towel. Repeat with all the tortillas. Once all tortillas are warmed and pliable, work with one at a time. Fill it with some of the peppers and onions and a small handful of cheese. Roll it tightly. Coat the bottom of a 9x13 aluminum (disposable) pan or other baking dish with sauce and fill completely with enchiladas. Pour the sauce over the enchiladas once they are all in the pan until well coated. Bake for 15 to 20 min. and cool briefly before serving.