In search of a great Tex Mex cheese Enchilada...

RE: In search of a great Tex Mex cheese Enchilada... (PapaJoe8)

Tue, 12 Feb 2008 13:24:02 GMT

quote:
Originally posted by PapaJoe8

Oh, and the chili used on top at both El's is a real chili. No big chunks of meat but it's real chili. I's not a chili gravy. That's not the case everywhere. I am not a fan of that gravy!

The old time cheese was real stringy and had a great flavor. Many places now use some kind of tastless yellow stuff.
Joe

Salin, That sounds like some great chili gravy. Add some ground chuck and you would have some great chili to go over enchiladas. Boil the meat, don't brown it, so it has real fine chunks. I have friends who will not go to a place that serves chili gravy on their enchiladas. I also way prefer real chili, as opposed the chili gravy.

Am I the only person who reads the Roadfood Forum that has worked for El Chico?
Joe

RE: In search of a great Tex Mex cheese Enchilada... (salindgren)

Tue, 12 Feb 2008 12:44:21 GMT

PJ8- Let me know how this works out. Smells good to me, right over the web. (This is a recipe I copied from SOMEWHERE)
-SL

Tex-Mex Chili Gravy

I have been playing with this recipe. As this happened, I started making a few minor adjustments. I now use an All-Clad 2 quart (8 cup) quart stainless steel saucier and a metal whisk. The All-Clad transmits heat more efficiently and I have reduced the cooking temperatures accordingly. Also, I have given in to three personal biases. First, I tend to under salt my dishes, my philosophy being that one can always add salt at the table. And cheese enchiladas, for which this gravy is used, has a lot of salt from the cheese already. So, since Kosher salt carries less saltiness per teaspoon than table salt (larger flakes), by changing the recipe to call for Kosher salt, the over-all saltiness is reduced. Next, the amount of Mexican oregano called for in the original recipe is true to the gravy made by many restaurants. However, I don’t like the Mexican oregano to overpower the dish, so I have reduced the amount to suit my own personal tastes. Last, although the amount of cumin seems like a lot, most cumin sits on the shelf for a while and loses its potency. If, however, you are grinding fresh cumin, or using a top quality brand, go easy on the cumin. You can always add more later.

Cooking times are now based on the All-Clad stainless steel saucier.

Makes 1 quart (4 cups) of chili gravy.

Ingredients:

1#8260;2 cup vegetable oil (I use extra light tasting olive oil…these are the olive oils you see in the store that are recommended for frying) but to be more authentic, you can use lard. It will taste better with lard.

1#8260;2 cup all purpose flour

Mix all of the following together and have them ready to toss into the pan.

1 teaspoon ground black pepper (if using freshly ground, you may need to reduce the amount. Start with 1#8260;2 teaspoon and add more later)

2 teaspoons Kosher salt (or 1 teaspoon table salt)

1 tablespoon powdered garlic (“Powdered” garlic? This is very common in Tex-Mex cooking and perfectly acceptable)

2 teaspoons ground cumin (Again, if you are grinding your own, be sure to reduce the amount by half to start off with)

1#8260;2 teaspoon of Mexican oregano (Not Mediterranean oregano. Different plant. Well, in a pinch you can substitute)

2 tablespoons Gebhardt’s chili powder (Or home-made, or in a pinch, paprika. You’ll be surprised how many Tex-Mex restaurants just use paprika)

4 cups of water (Or chicken broth, though I prefer water)

Tex-Mex Chili Gravy Instructions (Updated for 2005):

Heat the oil in the sauce pan or a skillet over medium heat. Stir in the flour with a whisk or wooden spoon and continuously stir for about 3 minutes. What you are looking for is a very light brown roux. You don’t bring the roux any darker because as the roux darkens, the flour loses its thickening ability. What you’re doing is just taking the raw edge off the flour.

After 3 minutes or so of stirring (don’t be afraid to go 4 minutes if it doesn’t look right), turn of the heat, continuing to stir. Dump the powdered ingredients into the roux and stir with a whisk for a few seconds to blend. The residual heat from the roux is going to release some flavorful oils in the cumin, Mexican oregano, and chili powder. Stir in the 4 cups of water.

Turn the heat back on, this time to the low setting, and simmer for 6 minutes, stirring with the whisk every so often. The gravy will have thickened, and will continue to thicken after it is baked with the enchiladas, so you don’t need to continue thickening it.

Taste the gravy (don’t burn your tongue!) and adjust seasonings as needed.

Allow to cool and reserve for use in making Tex-Mex Cheese Enchiladas.

More Comments:

My favorite cookware: I use a large cast iron skillet that has been well seasoned for any high heat applications, such as steaks, fajitas, etc. I use a 2 quart All-Clad stainless steel saucier (comes with a lid) for making gravy, sauces, and candy, mainly because I have one and also because Teflon coated pots can’t handle the higher temperatures needed for most candy-making. I use Teflon coated pots and sauce pans for just about everything else. They are easy to clean, inert to acidic ingredients such as tomatoes, and allow one to use less oil. I’ve had good luck with my Anolon saucier. Additionally, I have a carbon steel wok with a built in handle. My favorite measuring cups are the Oxo brand that have the measurements on the inside. Oxo also makes a terrific garlic press.

RE: In search of a great Tex Mex cheese Enchilada... (PapaJoe8)

Sun, 10 Feb 2008 12:37:01 GMT

New TV ad here for On The Border all you can eat enchiladas, $8.95. Anyone tried this yet? Or, any enchlada from On The Border???

From some talk on another enchilada thread, I have not found a frozen cheese enchilada I like. The cheese is just not right. Anyone want to enlighten me? I like frozen beef enchiladas though. Fix em up w/ extra cheese and jalapenos, and... not bad.

Oh, salin, there is and upscale Pancho's near Town East Mall in Dallas, real good food! And, there are some threads here about Pancho's. Green chili stew over rice is my fovorite dish there, but I have tried everything they make. Even the tacos were good, and a big change from tocos they once served, at Pancho's. The echiladas are my least favorite dish there. Oh, I start w/ the tacos, tostatas, and other crunchy stuff, and then go back for the main dishes. They don't encourage that but... they will let you. Otherwise the main dishes get cold.
Joe

RE: In search of a great Tex Mex cheese Enchilada... (PapaJoe8)

Sun, 13 Jan 2008 10:26:28 GMT

Oh, and the chili used on top at both El's is a real chili. No big chunks of meat but it's real chili. I's not a chili gravy. That's not the case everywhere. I am not a fan of that gravy!

The old time cheese was real stringy and had a great flavor. Many places now use some kind of tastless yellow stuff.
Joe

RE: In search of a great Tex Mex cheese Enchilada... (salindgren)

Sat, 12 Jan 2008 23:53:04 GMT

I think rouxdog is thinking of the Melrose Hotel. I've not stayed there, but I think it's probably a lot like the Stoneleigh over a few blocks away, on Maple I think. What I don't like about the Stoneleigh is a)price, b)no real air conditioning, and c)the "tropical" style doors that allow every sound from the hallway right into your your room. This is all pretty bad. However, they do have a very nice bar, and I like the pub across the street, the Stoneleigh P (which long ago was a pharmacy, thus the "P"). Back in the 1970's there was a radio station which broadcast from the top floor of the Stoneleigh Hotel.

What I like A LOT better is the Hotel Adolphus, downtown. When you can get a deal. The restaurant there is outstanding, and the rooms beat the hell out of the Stoneleigh.

When I can't afford the Adolphus, I just stay at the Holiday Inn Select. It's very nice, there are several in Dallas. Poured concrete building, dead quiet, even on Central Expressway, indoor heated pool, I have no complaints at all. Decent bar, with typical bar food, but hey, you get what you pay for. I sometimes really like room service breakfast, too. You pay a little extra for that, but it's a treat to eat in your PJs! And the coffee is better, too. Plus, you and your "friend" can crack open that nice little 1/2 bottle of champagne that's been chilling overnight in the ice bucket!

-Scott Lindgren scottlindgren@netzero.net 213 219 7160

RE: In search of a great Tex Mex cheese Enchilada... (PapaJoe8)

Thu, 10 Jan 2008 11:17:57 GMT

This thread has brought the old time Dallas folks outa tha woodwork, neat!

Roux, HPC, what a great place that was.

My pet store, opened in 1969, was in Old Town, Lovers and Greenville Av., along with Mariono's, home of the 1st frozem Margarita. Mariano's dad worked at the El Chico in Lakewood, that I mentioned above, before Mariano opened his place.

About the cheese used for those El Chico enchiladas? Or... any geat enchiladas?
Joe

RE: In search of a great Tex Mex cheese Enchilada... (rouxdog)

Thu, 10 Jan 2008 01:04:38 GMT

Kiowa1, great memories and fun times. Adairs and Ojeda's, TOP SHELF ROADFOOD!
Now, help me out here. Short walk toward downtown on the corner of,I think,Cedar Springs and Oak
Lawn was a quaint hotel,Montrose as I recall. Am I on the right page? I recall a bus parked in their lot from time to time and printed on each side was 'ASLEEP AT THE WHEEL', a band. At the time never heard of them. Today, that bunch ranks right up there with ZZ Top, you know, that little band from Texas. Well tonight, 40 years or so later Nancy and I are reminiscing about that Dallas neighborhood.Nancy's grandparents owned a Cafetiera on Oak Lawn. The family also owned the Highland Park Cafeteria. Thanks Kiowa.

RE: In search of a great Tex Mex cheese Enchilada... (salindgren)

Wed, 09 Jan 2008 23:11:15 GMT

Well, it's nice to see some response to mentions of the old days in Dallas. Okay, back in about 1975, I was introduced to both Ojeda's & Herrera's. At that time, Ojeda's ran two operations, a super funky one on Maple, maybe ten tables, flurescent lights, a dump. BUT... They also had a really nice op on Cedar Springs, remember? The old converted house? Painted yellow. That was a very pretty location. I don't know when they opened the current place on Maple, must be 15 years or so ago. But again, going back to the '70s, remember the original Herrera's? That tiny hole in the wall on the north side of Maple? I loved that location, and the food was better then, too. I don't like today's version.
Say... Just for fun, has anyone been to that wacky buffet, what is it, Pancho's? lately? I think there is still one in Pleasant Grove. I'm stuck in LA, can't get over to Dallas very often.
-Yours, Scott Lindgren scottlindgren@netzero.net

RE: In search of a great Tex Mex cheese Enchilada... (Kiowa1)

Wed, 09 Jan 2008 17:13:17 GMT

quote:
Originally posted by rouxdog

Kiowa, small wonderful world.
Adairs on Cedar Springs was a favorite, perhaps my most favorite, Ojedas in there as well. These folks fed me during my bachelor years, home away from home. I'm thinking the years must have been 72 and 73. Then the little woman(wife)took me off the circuit. As I recall, the Adairs lived south of Dallas in either Waxahachie or Ennis? Sad to hear of RL's passing, but thrilled to know Lois is still kicking butt. I'm thinking I might try to daince at the Commerce St. location just to enjoy Lois getting after me!
Get this, our eldest son, 30, lived in an apartment above the Adairs current location on Commerce. Appears he's succumbing to the same disease his father became victim of, marriage.

Rouxdog: You know 72-73 was before my time in Dallas... RL's dad (SL) may have still been the owner/proprietor then... he was a feisty one as was his wife... it may have been her who chased you... Lois still lives in Palmer... near Waxahachie... it is a small world, indeed... thanks for the memories... (sorry for my previous post)

RE: In search of a great Tex Mex cheese Enchilada... (Kiowa1)

Wed, 09 Jan 2008 17:07:28 GMT

quote:
Originally posted by rouxdog

Kiowa, small wonderful world.
Adairs on Cedar Springs was a favorite, perhaps my most favorite, Ojedas in there as well. These folks fed me during my bachelor years, home away from home. I'm thinking the years must have been 72 and 73. Then the little woman(wife)took me off the circuit. As I recall, the Adairs lived south of Dallas in either Waxahachie or Ennis? Sad to hear of RL's passing, but thrilled to know Lois is still kicking butt. I'm thinking I might try to daince at the Commerce St. location just to enjoy Lois getting after me!
Get this, our eldest son, 30, lived in an apartment above the Adairs current location on Commerce. Appears he's succumbing to the same disease his father became victim of, marriage.

RE: In search of a great Tex Mex cheese Enchilada... (rouxdog)

Wed, 09 Jan 2008 16:51:06 GMT

Kiowa, small wonderful world.
Adairs on Cedar Springs was a favorite, perhaps my most favorite, Ojedas in there as well. These folks fed me during my bachelor years, home away from home. I'm thinking the years must have been 72 and 73. Then the little woman(wife)took me off the circuit. As I recall, the Adairs lived south of Dallas in either Waxahachie or Ennis? Sad to hear of RL's passing, but thrilled to know Lois is still kicking butt. I'm thinking I might try to daince at the Commerce St. location just to enjoy Lois getting after me!
Get this, our eldest son, 30, lived in an apartment above the Adairs current location on Commerce. Appears he's succumbing to the same disease his father became victim of, marriage.

RE: In search of a great Tex Mex cheese Enchilada... (Kiowa1)

Wed, 09 Jan 2008 15:15:45 GMT

quote:
Originally posted by rouxdog

Kiowa, Ojedas and Adairs! What a single man's neighborhood and good life! Ojeda's, great Mex, Adairs, great burgers! I remember agitating Mom Adair by pretending to begin a dance with some lovely lady.
NO DANCING was allowed? Mom would come running from behind the bar and griddle faster than a firefighter to a 5 alarm fire, yelling STOP IT!!! I loved and appreciated that lady. I think she liked me to, in a warped sort of way.

Alright Rouxdog... now you really have piqued my interest... What year are you talking about... I tended bar at the Cedar Springs location from late June 1980 till May of '81... after that I was the Janitor (after they closed)... had the place to myself... called it "My Place--After Hours" and all my friends were welcome... and if you mean Lois Adair, she's is still the owner (R.L passed away some years ago) and sends me a Birthday card every year... she's so cool... and I remember the rule "No Dancing"... they did not have a "Caberet License" so it was against the law to dance there and Lois was adamant in stopping it when it occurred... the current location (Commerce Street) does have the license and a sign that proclaims "You Daince with who Brung you or NO Damn Daincing"... (probably to keep folks like you from bothering the female patrons)...
I used to eat at least one of their cheeseburgers everyday when I worked there...

RE: In search of a great Tex Mex cheese Enchilada... (rouxdog)

Tue, 08 Jan 2008 18:21:44 GMT

Kiowa, Ojedas and Adairs! What a single man's neighborhood and good life! Ojeda's, great Mex, Adairs, great burgers! I remember agitating Mom Adair by pretending to begin a dance with some lovely lady.
NO DANCING was allowed? Mom would come running from behind the bar and griddle faster than a firefighter to a 5 alarm fire, yelling STOP IT!!! I loved and appreciated that lady. I think she liked me to, in a warped sort of way.

RE: In search of a great Tex Mex cheese Enchilada... (Kiowa1)

Tue, 08 Jan 2008 15:33:41 GMT

quote:
Originally posted by salindgren

Well, I have certainly been all over this subject, and it is gratifying to see a post from a Dallasite, a rare thing.
Glorias and Guadalajara were places I went in the 1970s, after regular hours were done for Ojeda's and Herrera's. I think Guadalajara was open until 2AM.
I'm really surprised that you don't even mention Ojeda's. For me, that is heads and shoulders above the others. Try the #5. Fantastic beef taco, classic soft cheese taco, and fabulous beef enchilada. All twice as good as El Fenix, and all the rest. Great margaritas. Beautiful, delicate chips. Perfect HOT salsa. Insanely fast service. It's ALL good. Beats the hell out of Herrera's.
-Scott Lindgren scottlindgren@netzero.net

Yeah, I had forgotten about Ojedas... it was my first Tex-Mex experience... It was located on Cedar Springs a couple of blocks from the Original Adair's... Top notch Tex-Mex!!!...
and Guadalajaras was open til 04:00 am... used to go there after Adair's closed at 02:00 am... I also remember having a meal there after 03:00 am one Christmas morning... Ahhhh, the memories... now I'm in cheese steak territory...

RE: In search of a great Tex Mex cheese Enchilada... (rouxdog)

Tue, 08 Jan 2008 11:00:03 GMT

Ojeda's, oh yeah. Lived, apartment, a short block from the original location in the early 70's,BW(before wife). At least 4 meals a week with mama Ojeda.

RE: In search of a great Tex Mex cheese Enchilada... (PapaJoe8)

Tue, 08 Jan 2008 10:14:02 GMT

Ahh, thanks for the link Don! Yes, worth reading for anyone interested in Tex-mex.

Salin, there are a few Dallas folks here. And, yep Ojeda's is real good.
Joe

RE: In search of a great Tex Mex cheese Enchilada... (MiamiDon)

Tue, 08 Jan 2008 08:00:22 GMT

quote:
Originally posted by PapaJoe8

It dosen't solve my problem but there is a great article about tex mex titled "the ultimate guide to tex-mex in dallas" from the D Magazine folks. Sorry I couldn't do a link but anyone interested can google it. It talks about El Fenix and El Chico and how they, and tex mex, started.
Joe

Interesting article. Here is a link:

http://www.dmagazine.com/ME2/Sites/dirmod.asp?sid=&nm=&type=MultiPublishing&mod=PublishingTitles&mid=7155F7796F354F21B1183937D847D6DF&tier=4&id=789551A0DF314360ABA4680A61BB1EBD&SiteID=3DC4CEE3724A4A63806953ABFF65A4F6

RE: In search of a great Tex Mex cheese Enchilada... (salindgren)

Tue, 08 Jan 2008 00:36:45 GMT

Well, I have certainly been all over this subject, and it is gratifying to see a post from a Dallasite, a rare thing.
Glorias and Guadalajara were places I went in the 1970s, after regular hours were done for Ojeda's and Herrera's. I think Guadalajara was open until 2AM.
I'm really surprised that you don't even mention Ojeda's. For me, that is heads and shoulders above the others. Try the #5. Fantastic beef taco, classic soft cheese taco, and fabulous beef enchilada. All twice as good as El Fenix, and all the rest. Great margaritas. Beautiful, delicate chips. Perfect HOT salsa. Insanely fast service. It's ALL good. Beats the hell out of Herrera's.
-Scott Lindgren scottlindgren@netzero.net

RE: In search of a great Tex Mex cheese Enchilada... (PapaJoe8)

Mon, 07 Jan 2008 17:04:41 GMT

Right Kiowa, I cought it first and edited my post. I'll put them on my list.

Gloria's has 3 kinds of chicken enchiladas, sour cream, tomatillo, and a red sauce version, hmmm?

Keller's burgers, I made a post about that earlier today at the best burger thread.
Joe

Oh, Adairs, on Gerreville maybe, where you worked? Also great burgers if my memory is right.

RE: In search of a great Tex Mex cheese Enchilada... (Kiowa1)

Mon, 07 Jan 2008 16:50:53 GMT

quote:
Originally posted by PapaJoe8

Kiowa, I have gone to Gloria's but can't remember any details. Tooo much wisky maybe? I musta missed the chicken enchiladas. I love those when they are made right! I will see if Gloria's is still around, and go on you behalf if they are. And, you bring up a good point about Tex mex, go for the stuff each place makes like you like it. No one place has the best of everything.

Oh, well said Vick!
Joe

Hey Joe... I guess you misread my rambling message... the chicken nachos and enchiladas were from Guadalajara's... on Hall Street I think...

I remember Gloria's for their black bean dip among other things...

another thing... have you ever been to Adair's Saloon (Commerce Street)... I used to work there long ago and at their previous location before that... great burgers and juke box... Oh, and Baker's Ribs... and Keller's Hamburgers... and the friutcakes from Corsicana Bakery... not to mention the State Fair of Texas (best in the USA) and the Kolace Festival in West, Texas. etc... Man, I love to eat and I MISS Dallas...

PS. and Pedro's Tamales...

RE: In search of a great Tex Mex cheese Enchilada... (PapaJoe8)

Mon, 07 Jan 2008 16:50:31 GMT

Yep, Gloria's is going strong, 10 locations now. The one on Greenville Ave. has a salsa band on thursdays. I now live about 40 miles from Dallas but that will be at the top of my next trip to Dallas list. Salsa music, good chicken enchiladas, and a margarita, just dosen't get much better than that!
Joe

Oh, It's Guadalajaras that has the chicken enchiladas. I'm still goint Gloria's first. The have a pork tenderloin and chicken enchilada combo that sounds geat!

RE: In search of a great Tex Mex cheese Enchilada... (PapaJoe8)

Mon, 07 Jan 2008 16:40:54 GMT

Kiowa, I have gone to Gloria's but can't remember any details. Tooo much wisky maybe? I musta missed the chicken enchiladas. I love those when they are made right! I will see if Gloria's is still around, and go on you behalf if they are. And, you bring up a good point about Tex mex, go for the stuff each place makes like you like it. No one place has the best of everything.

Oh, well said Vick!
Joe

RE: In search of a great Tex Mex cheese Enchilada... (UncleVic)

Mon, 07 Jan 2008 16:32:12 GMT

I agree. Raise the price if need be, but keep the quality.. It's a crying shame when it goes the other way around.

RE: In search of a great Tex Mex cheese Enchilada... (Kiowa1)

Mon, 07 Jan 2008 16:31:09 GMT

quote:
Originally posted by PapaJoe8

They switched something. Anyone still work for El Chico?

Oh, the origional El Fenix on Field St. in Dallas makes the best I can still find.
Joe

When I lived in Dallas I really enjoyed the beef enchiladas (with beans and rice) from El Fenix... what a meal!!!... I really miss them and all the Tex-Mex places... I miss Gloria's also... but what I really miss are the sour cream chicken enchiladas and sour cream chicken nachos from Guadalajara's (sp?)... they were simply the best... can't find anything like them now and can't replicate the recipes... ever been there, Joe???... they were located in a real hole-in-the-wall in the early eighties and later moved down the street to larger digs... Hall Street?... it's been a long time... thaks for the memories (and the hunger pangs)...

RE: In search of a great Tex Mex cheese Enchilada... (PapaJoe8)

Mon, 07 Jan 2008 16:15:21 GMT

It dosen't solve my problem but there is a great article about tex mex titled "the ultimate guide to tex-mex in dallas" from the D Magazine folks. Sorry I couldn't do a link but anyone interested can google it. It talks about El Fenix and El Chico and how they, and tex mex, started.
Joe

RE: In search of a great Tex Mex cheese Enchilada... (PapaJoe8)

Mon, 07 Jan 2008 15:43:33 GMT

Thanks Big g! Now if only the folks who make those decisions will listen.
Joe

RE: In search of a great Tex Mex cheese Enchilada... (Big_g)

Mon, 07 Jan 2008 15:40:01 GMT

Amen to that Joe. Quality usually brings them back!

RE: In search of a great Tex Mex cheese Enchilada... (PapaJoe8)

Mon, 07 Jan 2008 15:21:30 GMT

Zat, what a shame! I would raise the prices and take my chances... and bet on quality.
Joe

RE: In search of a great Tex Mex cheese Enchilada... (zataar)

Mon, 07 Jan 2008 15:12:06 GMT

Being in the business, I know what havoc food prices are causing for restaurants and caterers. BUT...one of my favorite Mexican places has stopped using queso fresco, chihuahua, anejo, etc, replacing it with pre-shredded yellow cheese from a bag.

RE: In search of a great Tex Mex cheese Enchilada... (PapaJoe8)

Mon, 07 Jan 2008 15:09:30 GMT

They switched something. Anyone still work for El Chico?

Oh, the origional El Fenix on Field St. in Dallas makes the best I can still find.
Joe