Prep Time: 10 Mins Cook Time: 1 Hour Serves: 6-8 Makes: 16 Enchiladas
Lito's Signature Enchilada Roux
1/3 cup (57 grams) of Armour Lard or a local brand of lard
7 Tbsp (37 grams) Lito’s Cocina Enchilada Spice Mix
1/2 cup (65 grams) All Purpose Flour
4 cups Hot Water
1/2 lb. of Ground beef – Cooked
(Yields approx. 32 oz. of Roux)
2 cups Shredded Cheddar Cheese
16 Soft Corn Tortillas
Note: For best results, weigh the ingredients in grams. If using a tablespoon, run a straight edge across the top of the tablespoon to remove excess ingredients.
Preparing the Roux
- Set your stove top temperature on low heat (very low flame). Preheat oven to 450°.
- Melt lard completely in pan at very low heat. Add flour and stir completely until you get a smooth texture. Cook for about 4 to 5 minutes stirring every sixty seconds to ensure the flour cooks evenly and avoid burning.
- Add Lito’s Enchilada Mix to the roux and mix completely as quick as you can. Do not continue cooking mixture for more that a minute or you will burn the spices if your heat is too high, therefore making your gravy look too dark.
- Slowly add the hot water and stir with a whisk until the ingredients are fully incorporated with the water.
- Raise heat to bring the roux to a small boil.
- Once the roux has reached a small boil, reduce the heat and let simmer for 30 minutes on a very low heat. Stir every 5 minutes to keep the roux from burning at the bottom of the pan.
- While the roux is simmering, cook the ground beef in a separate pan until fully cooked.
- After 30 minutes, the roux should have a creamy texture. Add the cooked meat to the roux and simmer on low heat for another 15 to 30 minutes or until desired texture. Stir every 5 minutes to avoid burning. If the roux starts to boil, you have the heat too high. It should be a small, slow simmer.
Preparing the Enchilada Rolls
- Fill a small frying pan with about 1/8” deep of Pure Vegetable Oil and set stove top on low heat.
- Dip corn tortilla into the hot vegetable oil until you see it simmer (about 3-5 secs.). Once simmering, flip corn tortilla and simmer on the other side for about 3-5 secs and ensure the tortilla is complete wet with oil. Set corn tortilla aside and repeat.
- Place corn tortilla flat on a plate and add a small portion (about 1-2 tablespoons) of shredded cheddar cheese in the middle. Roll corn tortilla to make into a round tube and place in a rectangular 9”x 13” baking pan.
- Continue this until you have made two rows with eight enchiladas in each row.
- Pour roux over the top and sprinkle more shredded cheese on top.
- For the final step, you will place the pan in the oven at 450° for 3-5 minutes or until the cheese melts.
- SERVE AND ENJOY. From my kitchen to yours!