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Planet Houston

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  1. I think we can all guess what the word was.
  2. Well, her “view” has gotten trounced in the courts worse than Colorado in December 2005, so it’s about about as legit as that team was.
  3. I'm sorry for the confusion with the title of the recipe and lack of beef. I will make it with beef next time, we can all compare pics and y'all can rep me all over again. I'm thinking brisket.
  4. And? They’re cheese enchiladas, not beef enchiladas. Do you think “chili gravy” means there is meat in it? Not the case.
  5. 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.
  6. Bryce out. Yordan out. I’m toast. I’m going to get beaten so badly this week.
  7. Look, just because the state is fucking the church doesn’t mean it’s not separate. Stripper-banging orangutan outside should have told you.
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