| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Mexican, Main dish | 1 | Servings |
INGREDIENTS
| Sauce | ||
| 1 | Clove garlic, minced | |
| 3 | tb | Bacon fat |
| 5 | tb | Gebhardt's Chili powder |
| 3 | tb | Flour |
| 1 | ts | Salt |
| 4 | c | Water or beef broth |
| 1 | lb | Ground beef, cooked and |
| Seasoned with | ||
| 1 | ts | Cumin |
| Filling | ||
| 6 | oz | Cheddar cheese |
| 6 | oz | Swiss cheese |
| 1 | Onion, peeled and quartered | |
| 8 | Corn tortilla | |
| Oil | ||
| Date: 06 May 94 |
INSTRUCTIONS
Saute garlic in bacon fat. Lower heat and and stir in chili powder watching carefully because it burns easily. Add the flour, salt and 1/2 cup broth or water stirring constantly for 2-3 minutes. Slowly add the rest of the broth stirring and cooking til thickened. Add cooked and seasoned ground beef. To assemble the enchiladas: shred both cheeses and combine. Finely chop onion and add to cheese reserving 2-3 tbs for garnish. Heat about 1/2" oil in a skillet large enough to hold a tortilla. Pass the tortillas through, one at a time through the hot oil to soften and seal. Do not fry crisp. Blot between paper towel to remove oil. Dip each tortilla in the heated sauce and fill with the cheese and onion. Roll up and place seam side down in a baking dish. Repeat with the rest of the tortillas. Cover with foil and bake at 350 for 10 minutes. Remove enchiladas and increase oven temp to 475. Remove foil and spoon about 1 1/2 cups sauce over the enchiladas, top with the reserved cheese and return to the oven uncovered for about 5 minutes or until the cheese is melted. Serve the enchiladas topped with the reserved onion and pass additional sauce separately. From: Sally Hilfiger Posted to MM-Recipes Digest V3 #196 Date: Sat, 13 Jul 1996 11:26:54 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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