Description:

Traditional beef enchiladas - real Tex-Mex goodness!

Source:

D. Lishus

Serves/Makes:4 or more

Ingredients

• Sauce:
• 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
• Enchiladas:
• 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

Preparation

• 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.
• Enchiladas:
• 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.

Comments

Worth all the time and effort - truly delicious.