Los Barrios Mexican Enchiladas Recipe
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Restaurant Recipes from Razzle Dazzle Recipes

 

Los Barrios Mexican Enchiladas

Authentic enchilada recipe from the Los Barrios family restaurant in San Antonio. The Enchilada Gravy recipe will make 3 quarts so use as much as you like then refrigerate or freeze the rest. Cook time includes time to make Enchilada Gravy and Chili con Carne. Enchiladas can be frozen fully assembled then thawed and heated in the oven.

8 corn tortillas (homemade or store bought)
4 cups grated American cheese
pico de gallo, for topping
cheese, for topping

Enchilada Gravy Sauce
1 cup vegetable oil
2 cups all-purpose flour
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1 1/2 tablespoons salt
1/4 tablespoon pepper
2 quarts water

Chili Con Carne
1 lb ground beef
1 teaspoon garlic powder
1 teaspoon ground cumin
1 bay leaf
salt
pepper
2 tablespoons chili powder
1 cup water
2 cups cooked pinto beans (optional) or canned pinto beans (optional)
 
Make Enchilada Gravy Sauce.
Heat oil in large stockpot (at least 3 qt). Add flour and cook until browned, stirring constantly, you are making a roux, do not let it burn NOTE: this will have almost a "dough" consistency, don't be scared once the water is added it will thin into a thick gravy. Stir in chili powder, cumin, garlic, salt and pepper. Cook roux, stirring constantly, for 2-3 minutes. Gradually add the water, stirring until smooth. Boil gently for 15 minutes.

Meanwhile make the Chili con Carne. Brown the ground beef in a large skillet. Add the garlic, cumin, bay leaf, salt and pepper. Cook for 15 minutes, stirring occasionally and adding a little water if the pan becomes dry. Add the chili powder and 1 cup of water and bring to a simmer. Simmer for 10 minutes, then remove the bay leaf and add the beans if using.

Meanwhile make the Enchiladas.

Preheat oven to 350F.

Soften tortillas, fill with American cheese and roll up. Place them seam side down in a baking dish and cover with Enchilada Gravy Sauce and Chili con Carne.

Top with Pico de Gallo and more cheese to taste. Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.

4 servings

    
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