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TEX MEX CHILI GRAVY
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In a medium saucepan, brown the meat with the onion and garlic. Drain the grease.
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Add bacon drippings, if desired, and return the pan to the heat. When the bacon drippings have melted, add the cumin, oregano, salt and chili powder and beef stock.
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Simmer the mixture for about 50 minutes, until the meat is tender and the liquid has thickened slightly.
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In a small bowl, mix the Masa Harina with 2 tablespoons of the cooking liquid, and stir the mixture back into the gravy.
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Simmer the gravy for an additional 10 minutes.
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Serve with enchiladas, tamales or other dishes.
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TRUCKSTOP ENCHILADAS
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Filling:
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In a skillet, fry the ground beef with the onion until the meat is gray. Pour off grease.
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Add stock, corn, green chile and salt.
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Simmer, covered, for 10 minutes. The filling can be made ahead and refrigerated for a day.
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Reheat the filling before proceeding
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Enchiladas:
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Heat the oven to 350 degrees F. Grease a medium baking dish.
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Heat 1/2 to 1 inch of oil in a small skillet until the oil ripples.
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With tongs, dunk a tortilla in the oil long enough for it go to limp, just a few seconds.
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Don't let the tortilla turn crisp.
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Repeat with remaining tortillas and drain them.
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With tongs, dip a tortilla in the gravy liquid to lightly coat it.
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Lay the tortilla on a plate, sprinkle about 4 tablespoons of filling over it, and roll it up snugly.
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Transfer the enchilada to the baking dish. repeat with the remaining tortillas and filling.
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Top the enchiladas with the remaining chili gravy, making sure that each enchilada is submerged in the sauce.
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Bake for 20 to 25 minutes, until the enchiladas are heated through and the sauce is bubbly.
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Remove the dish from the oven and sprinkle immediately with cheese, onion and jalapeno.
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Serve hot, using a spatula.
