Enchiladas with Chili Gravy Recipe from San Antonio.

A TikTok Creator Taught Me About A Unique Tex-Mex Enchiladas Recipe

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Never did I think I’d be writing about Tex-Mex cuisine, or anything related to Texas. But, this recipe has been haunting me since I saw a Tejano creator on Tiktok making it. When I see a dish that I’m familiar with made in a way that I’m unfamiliar with, the first question I ask is, “Where is this person from?” I never say, “That’s not how you make it!” Because some of us know that food is regional. Food evolves over time through geography and economic necessity. Hell, it can simply change because someone’s grandma didn’t like onions. There is never a right or wrong way to make a dish. Just don’t ask me to refer to this statement when you see me arguing in the comments about someone adding spring peas to Arroz con Gandules.

I’ve seen arguments over the “right” way to make flautas. Some say flautas are always made with corn tortillas. But, if you grew up in Northern California and go to a Mexican-American restaurant that’s been opened since the 60s or 70s, you’re getting flour tortillas. Corn tortillas are for “taquitos.” And if you’re in a Cali-Mex 24 drive thru that sells carne asada fries, you’re getting “rolled tacos.”

The creator’s name is Hunter Tanner, not to be confused with his twin brother, Holden Tanner. They’re both on TikTok. They’re Tejanos. Their parents are Tejanos, Their grandma is a Tejana. Their family has been in Texas a long time. And they both, including their grandma, currently live in San Antonio.

Once I saw Hunter use that enchilada seasoning packet I knew…this is a Mexican-American/Chicano dish. So many cooks from a certain era here in the states used that seasoning packet, including my mom. She’s faithful to the pakete; enchiladas, beef stew, tacos. I looked up some enchilada with “chili gravy” recipes (because that’s what Hunter called his sauce) from back in the day, specific to the San Antonio area. The first thing that came up was a newspaper article for Jacala’s Chili Gravy. Rudy and Aldefa Quinones opened Jacala’s in 1949, the "oldest originally owned Mexican restaurant in San Antonio” until a fire consumed the restaurant in 2022. I also found a recipe for their chile relleno which was quite popular.

Jacala’s Chili Gravy Recipe in the San Antonio Express

If a restaurant is that old, it is very likely that is has influenced the food in that general area. Possibly sending former cooks and other protégé into other local kitchens, or opening up their own restaurants. Maybe into the homes of local San Antonio residents. This style of enchiladas with chili gravy seems to be such a regional predilection that it can also be found in the local elementary schools on the cafeteria menus.

Never did I think I’d be writing about Tex-Mex cuisine, or San Antonio…hell, or Texas! But, I’d like to think that Tex-Mex and Cali-Mex are kindred spirits.

Hunter doesn’t have a written recipe, but I made one based off what I saw in his video.

Have you ever eaten this style of enchiladas with “chili gravy?”

Ask me some questions in the comments. There’s a video at the end of this newsletter.

TEX-MEX ENCHILADAS WITH CHILI GRAVY

Yields 6 enchiladas

1 1/2 pounds ground beef

1 medium yellow onion, diced

2 roma tomatoes, diced

2 jalapeños, diced

Salt and pepper, to taste

1 - 1.5 ounce enchilada seasoning packet

1/2 cup Vegetable oil

6 Corn tortillas

Shredded Cheese

Sour Cream, for garnish (optional)

Onion, for garnish (optional)

In a skillet, over medium heat, sear your beef, 3 - 5 minutes. Make sure to mince and mash the meat with your spatula so you break it down as fine as possible.

Add your onion, tomatoes, and jalapeño. Cook over medium high heat for 15 minutes or until the vegetables are softened and tender. Add your enchilada seasoning packet. Combine well. Add four cups of water. Turn the heat to medium/low and let simmer for 20 minutes.

Add oil in a separate pan, fry your tortillas just until they’re pliable. Remove and set aside. ¹

Add 2 tablespoons of cheese per tortilla, or more if you like, and roll it up. Set aside.

Add however many tortillas you’re serving yourself in the serving vessel and pour one cup of sauce over the rolled tortillas. Garnish with more cheese. Serve.

1. I feel like you could heat the tortillas up on the comal, cast iron, in a skillet without the oil. Just get them pliable enough to where they’ll roll. My mom’s original enchilada recipe calls for flash frying all the tortillas and it’s a step I never did once I started making her recipe for myself.

FOR THE VISUAL LEARNERS

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