Serious Eats: Recipes
Cook the Book: Cheese Enchiladas with Chili Con Carne
Cheesy enchiladas sauced with a rich, meaty ladle of chili con carne is Texas on a plate, according to Lisa Fain, author of The Homesick Texan Cookbook. It's that combination of bean-less chili gravy and cheese stuffed and covered corn tortillas that is the essence of Tex-Mex and a true taste of Texas.
While most of us are pretty familiar with what a cheese enchilada tastes like, the unfamiliar component of this recipe is the chili con carne, which is, at its heart, chiles and meat with a handful of other spices added to make a deep, dark meat sauce. For those who are used to chili made with chili powder, tomatoes, and canned beans, this chili is going to come as something of an eye opener, spiced similarly to that bitter-hot chili that graces hot dogs. But it's that intensity that makes it the perfect sauce for a plate of quick fried tortillas filled with mild cheddar, giving the finished dish of enchiladas an intriguing depth.
As always with our Cook the Book feature, we have five (5) copies of The Homesick Texan Cookbook to give away this week.