← Nouns Cooking · American

Ingredients

• 3 tbsp Vegetable oil
• 2 tbsp Plain (all-purpose) flour
• 3 tbsp mild chili powder
• 1 tsp Cumin
• ½ tsp Garlic powder
• ½ tsp Dried oregano
• 500 ml vegetable stock
• 12 corn tortillas
• 120 ml vegetable oil, for softening the tortillas
• 350 g mild cheddar or Colby, grated
• 1 Onion, finely chopped
• sour cream and chopped lettuce, to serve (optional)

Method

1. Make the chili gravy: heat the 3 tbsp oil in a saucepan over medium heat, whisk in the flour and cook for 2 min until it smells toasty and turns light tan.
2. Whisk in the chili powder, cumin, garlic powder and oregano for 30 seconds, then slowly whisk in the stock. Simmer gently for 8–10 min, stirring, until it coats a spoon. Season with salt.
3. Heat the oven to 200°C (180°C fan, 400°F). Warm the frying oil in a small pan over medium heat and dip each tortilla in for a few seconds per side, just until soft and pliable. Drain on kitchen paper.
4. Spread a few spoonfuls of gravy in a baking dish. Fill each tortilla with a little cheese and onion, roll it up and lay it seam-side down in the dish.
5. Pour the rest of the gravy over the top and cover with the remaining cheese and a final scatter of onion.
6. Bake for 12–15 min, until the cheese has melted and the sauce is bubbling. Serve with rice, refried beans, sour cream and shredded lettuce.

Tips

• Use the freshest corn tortillas you can find; stale ones crack when you roll them.
• Cheddar made with animal rennet is not strictly vegetarian, so check the label if that matters to you.

Sources

Written in our own words after cross-checking these recipes:

Serious Eats Taste of Home