RECIPE (serves 4)

• 1/4 cup vegetable oil

• 1 pound ground beef

• 1 medium yellow onion,

finely diced

• 4 cloves garlic, minced

• 1/4 cup dark chili ?powder,

preferably ancho chili powder

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 2 teaspoons kosher salt

• 1 teaspoon ground black pepper

• Pinch of sugar

• 3 Tablespoon s?all-purpose flour

• 3 cups chicken stock or water

• 1 Tablespoon tomato paste

• 12 corn tortillas

• 3 cups shredded cheddar cheese

• 4 eggs

• Salsa verde, for serving


Preheat oven to 375°F. To make the chili con carne, heat vegetable oil in a large skillet over high heat. Add ground beef, onion, and garlic and cook until the beef has cooked through and the onion begins to soften, about 5 minutes. Add chili powder, cumin, oregano, salt, pepper, and sugar and cook for another minute. Add flour, stirring to combine, then stir in chicken stock and tomato paste. Bring the chili to a simmer and cook slowly, stirring occasionally, for 15 minutes. If the chili becomes too thick, add a splash of water.

To assemble the enchiladas, heat a sauté pan over medium-high heat and add just enough oil to coat the bottom. Heat a tortilla in the pan, turning once, until it’s soft and pliable, about 1 minute. Place tortilla on an ovenproof plate and cover with a large spoonful each of chili con carne and cheese. (You can also assemble the stacks on a baking sheet, then transfer to plates.) Repeat, stacking two more layers of tortillas, chili, and cheese on top of the first. Make three more stacks. Place the enchiladas in the oven and heat until the cheese is bubbly, about 15 minutes. Top each with a fried egg and serve with salsa verde on the side.

This recipe is from Big Ranch, Big City: Recipes from Lambert’s Texas Kitchens, (2011, Ten Speed Press). Descended from a long line of cattle ranchers, Lambert crafts new twists on classic west Texas cuisine in the kitchens of his popular Texas restaurants.

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