Cheese Enchiladas with Chili Gravy

For the chili gravy:

• 1/4 cup leaf lard
• 1/4 cup all purpose Flour
• 1 tsp black pepper
• 1 tsp kosher salt
• 2 tsp ground cumin
• 2 Tbs chili powder
• 1 tsp paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 2 cups beef stock

Mix the spices together in a small bowl. Make a roux by whisking together the leaf lard and flour in a skillet over medium heat for 4 to 5 minutes until it turns a light brown color. Whisk in the mixed spices for about 30 seconds, then stir in the beef stock. Stir constantly until the gravy thickens enough to coat a spoon. Remove from the heat and set aside.

For the filling:

• 1/2 onion, diced
• 1 Tbs vegetable oil
• salt

Add the diced onion and a little salt to the hot vegetable oil in a skillet and sauté until tender but not fully cooked, about 3 to 4 minutes. Set aside.

Making the enchiladas:

• 1/4 cup vegetable oil
• 12 corn tortillas
• sauteéd onions
• prepared chili gravy
• 3 cups grated cheddar cheese

Add 1/4 cup vegetable oil to the skillet and heat the oil until just short of smoking. To soften the tortillas, place each tortilla in the hot oil for 10 seconds, turning once, then remove the tortilla onto a plate covered with paper towels and blot dry. Fill the softened tortilla with the sauteéd onion and 3 Tbs of the shredded cheese, drizzle some of the gravy over it, roll it up and place in a lightly oiled baking dish, seam side down. Repeat with the rest of the tortillas.

Pour the rest of the gravy over the enchiladas and sprinkle the remaining cheese on top. Bake about 10 minutes at 350 degrees, until the chili gravy is bubbling and the cheese is melted.

To make beef enchiladas, brown 1 pound of ground beef in the skillet with the onions, after sautéeing the onions. Fill the enchiladas with the beef and onion mixture, and add about 1-1/2 Tbs of cheese to each enchilada instead of 3 Tbs. The remaining cheese will be sprinkled on top before baking.