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Thread: El Fenix enchiladas sauce

  1. #1
    Join Date
    Oct 2006
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    Arlington, Texas, United States
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    Default El Fenix enchiladas sauce

    this is the main reason why I became a member here and I still haven't found it HELP!!!!!!

  2. #2
    Join Date
    Jun 2006
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    Iowa Park, Texas
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    I've only eaten at El Fenix once, it was in the DFW area, probably 20 yrs ago or more. My BIL was in hospital and we went to visit and stopped to eat. I want to say near the Presbyterian Hospital, but too many yrs ago. I remember I really enjoyed the food. Hopefully someone can find you the recipe. Jewels is pretty good at sniffing those things out!
    "Nobody can make you feel inferior without your consent." ~Eleanor Roosevelt

  3. #3
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    Jun 2006
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    Fremont, Nebraska, United States
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    Could this be it???


    This tastes almost identical to El Fenix's Brown Chili Enchilada Sauce but without meat because I can't figure out what kind of meat they use. You'll love this if you love thier enchiladas!

    Chili Gravy for Enchiladas - Tastes like El Fenix’s
    (Brown Mex Gravy Sauce)
    1/4 cup lard OR Vegetable Oil
    1/4 cup Flour
    1/2 teaspoon Ground Black Pepper
    1 teaspoon Salt
    1 1/2 teaspoons Ground Cumin
    1 1/2 teaspoons powder Garlic
    1/2 teaspoon Mexican Oregano (optional)
    2 Tablespoons Chili Powder
    2 cups Chicken Broth

    Heat Oil in Large Skillet over Med-High heat. Stir in Flour and continue stirring for 3 - 4 min. until it makes a light brown roux. Add all dry ingredients and continue to cook for 1 min., constantly stirring and blending the ingredients. Add chicken broth, mixing and stirring till sauce thickens. Turn heat to low and let sauce simmer for 15 min. Add water as necessary if sauce becomes to thick. (Consistency should be like a gravy).

    Enchiliadas w/Mexican Brown Gravy Sauce

    1/2 cup lard or Vegetable Oil
    Package of Corn Tortillas
    Shredded Cheddar Cheese (sharp is good in enchiladas)
    1 1/2 cup chopped onions (Optional but add great flavor)
    Chili Gravy (previously made)

    Pre-heat oven to 450 F. Heat Oil in small skillet over med-high heat for about 3 min. Using Tongs place one tortilla into Oil for a few seconds then turn over for a few seconds, then remove to a small plate. (If tortillas doesn’t bubble in Oil then Oil is not hot enough). Continue doing this with all Tortillas (this softens them) piling them on top of each-other on the small plate. When finished dab excess oil off tortillas using paper towels.
    Using a Oblong Oven Baking Dish take one tortilla and add cheese and onion then roll up and place seam-side down. Continue doing this w/all tortillas placing directly next to each-other and filling up pan.
    Pour pre-made Chili Gravy over top of all enchiladas generously. Add more grated cheese to the top of enchiladas then place in oven and bake for 15-20 minutes until all cheese is melted and onion has had chance to soften. DIG IN! This tastes almost exactly like El Fenix’s Enchiladas but without any meat in the sauce because I can’t figure out what kind of meat they are using. ENJOY!

  4. #4
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    I'm saving that jewel's! Looks good!

  5. #5
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    Jun 2006
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    Fremont, Nebraska, United States
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    Here's a recipe from them

    El Fenix's Crepe Faustina Recipe courtesy El Fenix Resaurant






    This is a complex recipe, but it's well worth the effort!


    1 cup plus 3 tablespoons all-purpose flour
    1 cup yellow cornmeal
    Pinch salt
    1 cup milk
    2 eggs
    1 tablespoon margarine, melted
    Sour Cream Sauce, recipe follows
    12 ounces cooked shredded chicken breast
    Guacamole, recipe follows
    Taco Salad (chopped lettuce and diced tomatoes, tossed in oil and red wine vinegar)


    In a large bowl, mix all ingredients until well incorporated and smooth. Heat a small nonstick pan over medium heat. Pour 1/2 cup of the mixture into pan and quickly tilt to cover pan. When edges appear dry, loosen from sides of pan and gently remove crepe. Repeat until all the batter is used up. Layer crepes with waxed paper for later use.
    To assemble each serving, you will need 1 Cornmeal Crepe, 6 tablespoons Sour Cream Sauce, 3 ounces shredded chicken breast, Guacamole, and Taco Salad. In the center of a crepe, layer 3 ounces chicken, Guacamole, and Taco salad. Carefully fold 2 sides of the crepe inward to shape. Plate crepe, seam side down, and top with Sour Cream Sauce.

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.



    Sour Cream Sauce:
    3/8 cup vegetable oil
    1/2 cup all-purpose flour
    2 cups water
    1 teaspoon chicken bouillon
    1/2 teaspoon salt
    1/8 teaspoon white pepper
    16 ounces sour cream


    In a large saucepan over medium-high heat, heat the vegetable oil. When hot, add flour to make a roux. Cook, stirring constantly for about 1 minute, or until flour is lightly golden.

    In a separate pan, bring the water and bouillon to a boil, add salt and pepper, and then add to roux. Continue cooking until flour is cooked and slightly thickened. Stir in sour cream until heated through. Keep warm until ready to use.


    Guacamole:
    6 ripe California avocados
    1 cup canned tomatoes, drained and coarsely chopped
    2 tablespoons bottled hot sauce (recommended: El Fenix)
    2 tablespoons vegetable oil
    1 teaspoon salt
    1/2 teaspoon minced garlic


    Remove avocados from peel and dice into 1/2-inch cubes. Add tomatoes, hot sauce, oil, salt and garlic. Mash with a potato masher until some of the avocado is smooth, leaving some of the remaining avocado chunky. Stir if all ingredients are not incorporated. Serve immediately.



    ----------------------------------------------------------------------
    El Fenix Restaurant is a Dallas institution open since 1913. I had my first job waiting tables there and had a bowl of this soup everyday. I won't bother you with the details of what I had to do to get this coveted recipe out of temperamental Chef Jorge... but it is illegal in about half of the states.





    4-6 servings 40 min 20 min prep
    Change to: servings US Metric
    14 1/2 ounces canned tomatoes, undrained
    1 medium onion, diced
    1 garlic clove, minced
    2 tablespoons cilantro or parsley
    1/4 teaspoon sugar
    salt and pepper
    Tabasco sauce
    5 cups chicken broth
    2 chicken breasts, boiled, deboned and cubed
    2 cups monterey jack cheese, cubed
    2 medium avocados, cubed
    tortilla chips
    limes


    In blender combine undrained tomatoes, onion, garlic, cilantro and sugar.
    Pulse in blender until chunky.
    In large saucepan, add vegetable mixture and chicken broth and chicken pieces.
    Simmer 20 minutes, season to taste.
    To serve:.
    Place cheese, avocado, and broken chips on bottom of bowl. Pour very hot soup over this in bowl. Sprinkle with fresh green onion tops and cilantro/parsley.
    Sprinkle with lime juice, if desired.

    ------------------------------------------------------------------------

  6. #6
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    Jun 2006
    Location
    Palm Harbor, FL
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    You know what's really good in enchilada sauce? A shot of pineapple juice.. serious! :drool: That's basically the sauce used for tacos el pastor.. I love it..

  7. #7
    Join Date
    Oct 2006
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    Arlington, Texas, United States
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    ********************************************************** this is for all Non-Texans this "Chile Con Queso" if that will help anyone I ones bought a cookbook "Tex-Mex history" with a few El Fenix recipes in it and they are the ones that Bean posted but, the enchilada sauce "Chile Con Queso" just didn't taste anything like the real thing.

    when we go there I have noticed the sauce has ether fajitas or roast meat in it...?

  8. #8
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    Jun 2006
    Location
    Florida
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    [QUOTE=efue]********************************************************** this is for all Non-Texans this "Chile Con Queso" if that will help anyone I ones bought a cookbook "Tex-Mex history" with a few El Fenix recipes in it and they are the ones that Bean posted but, the enchilada sauce "Chile Con Queso" just didn't taste anything like the real thing.

    when we go there I have noticed the sauce has ether fajitas or roast meat in it...?[/QUOTE]


    I didn't post any of those...

  9. #9
    Join Date
    Jun 2006
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    574

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    [QUOTE=efue]********************************************************** and they are the ones that Bean posted [/QUOTE]


    Shouldn't that be ..."and they are the ones that Frijoles posted"

    lol!

    Sorry! Early morning "funny" struck me!

    Actually, I think you meant Jewels.

  10. #10
    Join Date
    Oct 2006
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    Arlington, Texas, United States
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    Wink

    Bump.....PLZ! HELP ME!!!!

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