Cheese Enchiladas

[DoobieWah 1,435]

If I requested an order of nachos and was presented with that plate I'd be like "WTF?"

But if my combo plate came with two nachos and I was presented with those bad boys, I'd be pretty cool with it. 

Context matters. 

[Surly Bevo 24,908]

If I requested an order of nachos and was presented with that plate I'd be like "WTF?"
But if my combo plate came with two nachos and I was presented with those bad boys, I'd be pretty cool with it. 
Context matters. 

That’s how it works there. Family style. Their nachos are first out with a plate of guac the tacos come next then the enchiladas and rice and beans. Their nachos are probably their best thing besides the scenery and drinks.

[jimmyjazz 45,888]

6 hours ago, Hornius Emeritus said:

In case I have not mentioned it on this thread, the enchiladas Josie at Maudie's are the best cheese enchiladas in Austin. They use Jorge's old recipe from Casita Jorge's.

They're good, but they don't hold a candle to Enchiladas Y Mas "Enchiladas con Queso".  Basically the same dish, but EYM is on a different level.

[futureman 22,444]

15 minutes ago, jimmyjazz said:

EYM is on a different level.

absolutely not true.  I’ve crushed enchiladas at both of those places on a semi-regular basis for most of the last 25 years.  they are both great and neither is on a “different level.”  you make ridiculous comments and your texmex palate is remedial at best. 

[ztejas 43,411]

Maudie's cheese enchiladas with chili con carne atop are really fucking good.

[jimmyjazz 45,888]

2 minutes ago, futureman said:

absolutely not true.  I’ve crushed enchiladas at both of those places on a semi-regular basis for most of the last 25 years.  they are both great and neither is on a “different level.”  you make ridiculous comments and your texmex palate is remedial at best. 

Piker.  I probably consumed 100 plates of hangover migas before you ever crossed their threshold.

[jimmyjazz 45,888]

6 minutes ago, ztejas said:

Maudie's cheese enchiladas with chili con carne atop are really fucking good.

i.e., "cheese enchiladas".  They are good.  I'll never turn them down, we eat there often.

But they're better at Y Mas.

[ztejas 43,411]

8 minutes ago, jimmyjazz said:

i.e., "cheese enchiladas".  They are good.  I'll never turn them down, we eat there often.

But they're better at Y Mas.

I haven't been in awhile. Maybe I'll go tomorrow. 

[futureman 22,444]

49 minutes ago, jimmyjazz said:

Piker.  I probably consumed 100 plates of hangover migas before you ever crossed their threshold.

another egregious fallacy based on nothing more than your spite for my superiority over you as a poster, a consumer of texmex, and as a human. 

[Anastasis 23,463]

It's the same damn recipe.  It has been too long since I have been to EyM, but imo they execute the recipe at a higher level when operating at their peak performance compared to peak Maudie.  

[utee94 15,805]

12 minutes ago, Anastasis said:

It's the same damn recipe.  It has been too long since I have been to EyM, but imo they execute the recipe at a higher level when operating at their peak performance compared to peak Maudie.  

Agreed.  I like them both, but EyM is better. 

[jimmyjazz 45,888]

14 minutes ago, Anastasis said:

It's the same damn recipe.  It has been too long since I have been to EyM, but imo they execute the recipe at a higher level when operating at their peak performance compared to peak Maudie.  

We've gone to EyM maybe a half dozen times in the last few months, and they have been at peak performance every time.  They're on a roll.

I probably just jinxed them.

[Mitch Cumsteen 18,547]

For the record... the San Antonio folks think it's really cute when people from Austin argue about Mexican food. You guys are so precious.

[MalibuSheriff 1,090]

Strait Plate was always my go-to at Maudie’s.

We always thought the Lake Austin Blvd. location had the most consistent quality over other spots.  We lived equidistant between it and Maudie’s Milagro on 360 but usually preferred Lake Austin. Only ate once at Bee Cave and it wasn’t good, although it was shortly after it opened.  South Lamar was good, just further away.

[Anastasis 23,463]

7 minutes ago, MalibuSheriff said:

Strait Plate was always my go-to at Maudie’s.

We always thought the Lake Austin Blvd. location had the most consistent quality over other spots.  We lived equidistant between it and Maudie’s Milagro on 360 but usually preferred Lake Austin. Only ate once at Bee Cave and it wasn’t good, although it was shortly after it opened.  South Lamar was good, just further away.

Agree with this assessment.  Consistently underwhelmed at BC location. 

[utee94 15,805]

Never found Milagro to be any less consistent than Lake Austin.  Well, other than their salsa, which is hotter than all of the other locations.

 

North Lamar is also of similar consistency.  And we always went to South Lamar when Lake Austin was packed, and it was also good, but once the more northern and western locations opened, we didn't need to go to South Lamar anymore, and so I haven't been in a decade or more.  Never went to Bee Cave.

[4th&Five 41,513]

47 minutes ago, MalibuSheriff said:

Strait Plate was always my go-to at Maudie’s.

We always thought the Lake Austin Blvd. location had the most consistent quality over other spots.  We lived equidistant between it and Maudie’s Milagro on 360 but usually preferred Lake Austin. Only ate once at Bee Cave and it wasn’t good, although it was shortly after it opened.  South Lamar was good, just further away.

agree with all this.  my parents live right by milagro so we probably have 5-10 family dinners there every year and it's never as good as LA or Lamar. Bee Cave is the closest to me and we won't go there because it's so inconsistent.

[jimmyjazz 45,888]

My first house was at Enfield/Mopac.  I used to hit up the Lake Austin location several times a month, usually just biking down.  That was a fantastic spot for an unmarried dude to live.  The house wasn't even 1000 sf.

As pointed out, the North Lamar location was always reliable, too.  My entire work history has been in the Braker/Burnet/Metric area, so that was the site of a lot of lunch outings.

[Planet Houston 4,930]

[nycHorn 2,990]

[thunderlounge 7,813]

1 hour ago, Planet Houston said:

I approve this message. 

[Texzilla58 4,731]

Fuckin A. You know most of the world is ignorant of this masterpiece. It’s why Texans are chosen by God.

[jimmyjazz 45,888]

If there was a way to hang food in the Louvre, that gravy should be first in line.  Holy moly, that looks delicious.

[Deej 76,755]

9 hours ago, Planet Houston said:

I'd fuck that. 

[Planet Houston 4,930]

Dart Bowl Enchiladas

Ingredients
Ingredients for the gravy:
    •    1/4 cup lard or vegetable oil
    •    1/4 cup all-purpose flour
    •    1/2 teaspoon black pepper
    •    1 teaspoon kosher salt
    •    1 teaspoon powdered garlic
    •    2 teaspoon ground cumin
    •    1/2 teaspoon dried oregano
    •    2 tablespoons chili powder
    •    2 cups beef broth, chicken broth, or water
Ingredients for the cheese enchiladas
    •    1/2 cup vegetable oil
    •    8 corn tortillas
    •    3 cups shredded cheddar cheese
    •    1 medium yellow onion, diced
Instructions
    1.    To make the gravy, heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.   

    2.    Add the black pepper, salt, powdered garlic, ground cumin, dried oregano, and chili powder and continue to cook for 1 minute, constantly stirring and blending ingredients. Add broth or water, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness.   

    3.    To make the enchiladas, preheat the oven to 450° F and grease a large baking dish.   

    4.    Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in a cloth until all 8 are heated. Pour 1/2 cup of chili gravy in a baking pan.   

    5.    Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it. Place rolled tortilla in baking dish, seam side down. Continue with remaining tortillas.   

    6.    Take remaining chili gravy, and pour it over the rolled tortillas. Sprinkle remaining cheese and onions on top. Bake for 10 minutes or until sauce is bubbly and cheese is melted.

For those wondering, the above pics were this recipe x3. I think 9 cups of cheese total, 5 cheddar and 4 American. I’ve modified my method to mix the diced onions with all of the grated cheese, then fry the tortillas for about 6 seconds total in hot oil, collect 10 or so, pat dry and fill with the cheese and onion mixture. Saves a bit of time and the hand crank cheese grater is a game changer. Pre-shredded cheese sucks, never do it. 

The gravy was that recipe exactly and it was perfect. We pre-cooked the gravy (all it takes is patience) and the cheese grating 2 nights before, then reheated the gravy, fried the tortillas, filled the enchiladas and popped them in. 

Edit - it wasn’t the @Etexhorn13 recipe, it’s the Dart Bowl recipe I copied somewhere around here and can’t find the original source. Anyhow, thanks to whoever that was. 

Edited July 30, 2022 by Planet Houston

[thunderlounge 7,813]

For heating your tortillas, try bacon grease. Adds that nice little depth to the flavor profile, and ya know… bacon. 

[Texzilla58 4,731]

Dart Bowl Enchiladas
Ingredients
Ingredients for the gravy:
    •    1/4 cup lard or vegetable oil
    •    1/4 cup all-purpose flour
    •    1/2 teaspoon black pepper
    •    1 teaspoon kosher salt
    •    1 teaspoon powdered garlic
    •    2 teaspoon ground cumin
    •    1/2 teaspoon dried oregano
    •    2 tablespoons chili powder
    •    2 cups beef broth, chicken broth, or water
Ingredients for the cheese enchiladas
    •    1/2 cup vegetable oil
    •    8 corn tortillas
    •    3 cups shredded cheddar cheese
    •    1 medium yellow onion, diced
Instructions
    1.    To make the gravy, heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.   

    2.    Add the black pepper, salt, powdered garlic, ground cumin, dried oregano, and chili powder and continue to cook for 1 minute, constantly stirring and blending ingredients. Add broth or water, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness.   

    3.    To make the enchiladas, preheat the oven to 450° F and grease a large baking dish.   

    4.    Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in a cloth until all 8 are heated. Pour 1/2 cup of chili gravy in a baking pan.   

    5.    Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it. Place rolled tortilla in baking dish, seam side down. Continue with remaining tortillas.   

    6.    Take remaining chili gravy, and pour it over the rolled tortillas. Sprinkle remaining cheese and onions on top. Bake for 10 minutes or until sauce is bubbly and cheese is melted.
For those wondering, the above pics were this recipe x3. I think 9 cups of cheese total, 5 cheddar and 4 American. I’ve modified my method to mix the diced onions with all of the grated cheese, then fry the tortillas for about 6 seconds total in hot oil, collect 10 or so, pat dry and fill with the cheese and onion mixture. Saves a bit of time and the hand crank cheese grater is a game changer. Pre-shredded cheese sucks, never do it. 
The gravy was that recipe exactly and it was perfect. We pre-cooked the gravy (all it takes is patience) and the cheese grating 2 nights before, then reheated the gravy, fried the tortillas, filled the enchiladas and popped them in. 
Edit - it wasn’t the [mention=1528]Etexhorn13[/mention] recipe, it’s the Dart Bowl recipe I copied somewhere around here and can’t find the original source. Anyhow, thanks to whoever that was. 

I am making this soon. I am of the opinion this recipe should be added to the Texas State Constitution.

[jimmyjazz 45,888]

Where is the meat in the recipe?

[pch 1,259]

21 hours ago, Texzilla58 said:

I am making this soon. I am of the opinion this recipe should be added to the Texas State Constitution.

That would require cooperation between the confederacy of dunces who are elected.  Better chances of winning the lottery, but I agree with your premise.

[Texzilla58 4,731]

That would require cooperation between the confederacy of dunces who are elected.  Better chances of winning the lottery, but I agree with your premise.

Any numbskull in Austin who would fail to add this critical cultural amendment is no Texan, and should be voted out.

[jimmyjazz 45,888]

Seriously, @Planet Houston, there's no meat in the recipe you posted.

Edited August 1, 2022 by jimmyjazz

[PantsTent 2,002]

On 7/30/2022 at 5:52 PM, Planet Houston said:

Dart Bowl Enchiladas

Ingredients
Ingredients for the gravy:
    •    1/4 cup lard or vegetable oil
    •    1/4 cup all-purpose flour
    •    1/2 teaspoon black pepper
    •    1 teaspoon kosher salt
    •    1 teaspoon powdered garlic
    •    2 teaspoon ground cumin
    •    1/2 teaspoon dried oregano
    •    2 tablespoons chili powder
    •    2 cups beef broth, chicken broth, or water
Ingredients for the cheese enchiladas
    •    1/2 cup vegetable oil
    •    8 corn tortillas
    •    3 cups shredded cheddar cheese
    •    1 medium yellow onion, diced
Instructions
    1.    To make the gravy, heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.   

    2.    Add the black pepper, salt, powdered garlic, ground cumin, dried oregano, and chili powder and continue to cook for 1 minute, constantly stirring and blending ingredients. Add broth or water, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness.   

    3.    To make the enchiladas, preheat the oven to 450° F and grease a large baking dish.   

    4.    Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in a cloth until all 8 are heated. Pour 1/2 cup of chili gravy in a baking pan.   

    5.    Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it. Place rolled tortilla in baking dish, seam side down. Continue with remaining tortillas.   

    6.    Take remaining chili gravy, and pour it over the rolled tortillas. Sprinkle remaining cheese and onions on top. Bake for 10 minutes or until sauce is bubbly and cheese is melted.

For those wondering, the above pics were this recipe x3. I think 9 cups of cheese total, 5 cheddar and 4 American. I’ve modified my method to mix the diced onions with all of the grated cheese, then fry the tortillas for about 6 seconds total in hot oil, collect 10 or so, pat dry and fill with the cheese and onion mixture. Saves a bit of time and the hand crank cheese grater is a game changer. Pre-shredded cheese sucks, never do it. 

The gravy was that recipe exactly and it was perfect. We pre-cooked the gravy (all it takes is patience) and the cheese grating 2 nights before, then reheated the gravy, fried the tortillas, filled the enchiladas and popped them in. 

Edit - it wasn’t the @Etexhorn13 recipe, it’s the Dart Bowl recipe I copied somewhere around here and can’t find the original source. Anyhow, thanks to whoever that was. 

This recipe looks very much like this one: https://www.homesicktexan.com/essence-of-tex-mex/

 

[Planet Houston 4,930]

14 minutes ago, jimmyjazz said:

Seriously, @Planet Houston, there's no meat in the recipe you posted.

And? They’re cheese enchiladas, not beef enchiladas. Do you think “chili gravy” means there is meat in it? Not the case. 

[jimmyjazz 45,888]

18 minutes ago, Planet Houston said:

And? They’re cheese enchiladas, not beef enchiladas. Do you think “chili gravy” means there is meat in it? Not the case. 

Dart Bowl cheese enchiladas -- at least the ones I've eaten -- had a meat-based gravy.

[Brisketexan 105,066]

20 minutes ago, jimmyjazz said:

Dart Bowl cheese enchiladas -- at least the ones I've eaten -- had a meat-based gravy.

Also, the term "meat-based gravy" is one of the food sexiest terms out there.

[pch 1,259]

10 hours ago, Texzilla58 said:

Any numbskull in Austin who would fail to add this critical cultural amendment is no Texan, and should be voted out.

There would never be a quorum, therefore no vote.

 

[pch 1,259]

1 hour ago, Brisketexan said:

Also, the term "meat-based gravy" is one of the food sexiest terms out there.

Or the next great band name.

[Deej 76,755]

Cheese enchiladas are the best enchiladas. 

Fight me. 

[jimmyjazz 45,888]

1 minute ago, Deej said:

Cheese enchiladas are the best enchiladas. 

Well yeah, as long as they have meat in the gravy.

[utee94 15,805]

34 minutes ago, jimmyjazz said:

Well yeah, as long as they have meat in the gravy.

Plenty of great cheese enchiladas that don't have meat in the gravy.

But, you wouldn't have found them at Dart Bowl...

[jimmyjazz 45,888]

9 minutes ago, utee94 said:

Plenty of great cheese enchiladas that don't have meat in the gravy.

But, you wouldn't have found them at Dart Bowl...

Kinda my point.  His recipe is titled "Dart Bowl Enchiladas".

Don't get me wrong, they look delicious, I'd probably sign up for an IV straight into my bloodstream, but that recipe is not what Dart Bowl served.

[Braff Zacklin 13,553]

54 minutes ago, Deej said:

Cheese enchiladas are the best enchiladas. 

Fight me. 

I dunno, man. Have you ever had brisket enchiladas? Not sure if they're better, but they ain't taking a backseat.

[thunderlounge 7,813]

They are fuckin good. 
 

Brisket tamales, now holy shit. 

[Anastasis 23,463]

Jesus, can we just add a pound of ground beef to the recipe and move on?

[Anastasis 23,463]

22 minutes ago, Braff Zacklin said:

I dunno, man. Have you ever had brisket enchiladas? Not sure if they're better, but they ain't taking a backseat.

now put some brisket in the chili and we might be on to something. 

[thunderlounge 7,813]

 

35 minutes ago, Anastasis said:

now put some brisket in the chili and we might be on to something. 

 

 

[APMP 688]

"Vegetarian [i.e., cheese] enchiladas. Ranchero. Rice and beans. Corn."

That four phrase song has been my EyM order for nearly a decade. I hear you guys that insist on beef, but a similarly seasoned ranchero lets this humble vegetarian get his.

Pictured with guac because well I think guac is good on everything. Jalapeños on top were already consumed. Tortillas standing by to sop up what's left at the end. And yes the salsa batch that day was gloriously spicy.

[jimmyjazz 45,888]

I would be surprised if those beans were vegetarian.

[hornian 5,210]

15 minutes ago, jimmyjazz said:

I would be surprised if those beans were vegetarian.

They aren't. 

I've never liked the beans at Chuy's. I went a few months back with a vegan who asked about them, and the waitress proudly said the refried beans were vegetarian. 

This was my reaction, if you replace Econo-Save with Chuy's:

[APMP 688]

For what it's worth the guys in the kitchen at EyM have repeatedly said there is no lard in their refried beans.