Cook's Country Season 14 Episode 4 Carne Guisada and Enchiladas

In the fourth episode of Cook's Country season 14, titled "Carne Guisada and Enchiladas," the team sets out to explore the cuisine of the great state of Texas. They start by tackling one of the state's most beloved dishes - carne guisada. This hearty stew is traditionally made with beef chunks and a flavorful gravy, and the Cook's Country crew sets out to create a recipe that's both authentic and easy to make at home.

To make their carne guisada, the team starts by searing beef chunks in a Dutch oven until they're nicely browned. They then add a variety of aromatic vegetables, including onions, garlic, and bell peppers, and cook until they're soft and fragrant. To make the gravy, they mix together a combination of beef broth, tomato sauce, and spices before pouring it over the beef and vegetables. The dish simmers for a few hours on the stovetop until the meat is tender and the sauce is thick and rich.

Next up on the menu are enchiladas, a Tex-Mex favorite that can be customized in countless ways. The Cook's Country team opts for a classic cheese and onion filling, but they put their own twist on the recipe by using a homemade chili gravy. This sauce is made from a blend of chili powder, cumin, garlic powder, and other spices, which are mixed with flour and oil to form a thick roux. The roux is then simmered with beef broth until it forms a smooth, velvety sauce.

Once the chili gravy is ready, the team rolls up their enchiladas using corn tortillas, the cheese and onion filling, and a generous drizzle of the sauce. They bake the enchiladas in the oven until they're hot and bubbly, and then serve them with a side of refried beans and rice.

Throughout the episode, the Cook's Country team shares their tips and tricks for making each dish as delicious as possible. They recommend using chuck roast for the carne guisada, since it's a tougher cut of meat that becomes incredibly tender when slow-cooked. They also suggest making the chili gravy in advance, so that it has time to thicken and develop its flavors before it's used in the enchiladas.

Viewers can follow along with the team as they prepare these two iconic Texan dishes, picking up new skills and techniques along the way. From mastering the art of a good roux to learning the benefits of a low-and-slow cooking method, there's plenty to take away from this episode for home cooks of all skill levels. And of course, the end result - a feast of carne guisada and enchiladas - is sure to satisfy even the heartiest of appetites.