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- Traditional beef enchiladas - real Tex-Mex goodness!
- D. Lishus
Serves/Makes:4 or more
- 1/4 cup (60 ml) shortening or oil
- 1 tbsp (15 ml) cumin
- 1 tbsp (15 ml) chili powder
- 1 8 oz (224 grm). can tomato sauce
- 2 tbsp (30 ml) flour
- 1 tbsp (15 ml) garlic salt
- 4 cups (950 ml) water, divided
- 12 corn tortillas
- vegetable oil
- 1 lb (.5 kg). ground beef
- 1/2 large onion, diced
- garlic salt
- 3 cups (700 ml) grated colby cheese, divided
- For the sauce:
- In a large sauce pan, on med-high, heat shortening to a near boiling state.
- Whisk in cumin, chili powder and flour and immediately add 2 cups (475 ml) water, pouring in very slowly and whisking constantly the whole time, like making a cream gravy.
- Note: have water ready to pour, because the cumin, chili powder and flour will thicken quickly in the shortening!
- Slowly whisk in the remaining 2 cups (475 ml) water, garlic salt and tomato sauce.
- Reduce heat and simmer for 20 minutes, covered.
- Brown the ground beef and onions; cook until beef is done and onions are soft - season with garlic salt and pepper to taste.
- Cool off and add 1 cup (225 ml) of the cheese to meat mixture.
- Soften tortillas in some hot oil (not too hot!) and put a good amount of the meat-cheese mixture in the center of each tortilla and roll up.
- Place all the rolled enchiladas in a well greased 9 x 13 inch baking dish and cover with the sauce.
- Sprinkle with remaining cheese and bake at 375 degrees (200 C.) for 20 minutes.
- Serve with sour cream and black olives, if desired.
- Worth all the time and effort - truly delicious.
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