Enchiladas

Tex-Mex is my husband Jeff's favorite food.  My grandfather, Tuss, grew up in Texas.  So tonight's recipe is in honor of my two favorite men. 

Servings: 4

Time:  Prep: 15 minutes; Cooking:  30 minutes

Hardware:  A cutting board and knife, a skillet, wooden spoon, a colander, a large mixing bowl, measuring cups & spoons, a sauce pan, a whisk, a plate, a paper towel, a 9x13 glass baking dish

Ingredients:

• 1 small onion
• 1 pound ground beef
• 3 tablespoons vegetable oil
• 4 tablespoons flour (I used mesa, which is corn flour, to give this a more authentic taste.  You can use wheat flour.)
• 1/3 cup mild chili powder
• 1 teaspoon cumin powder
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ - ⅛ teaspoon ground red pepper (depending upon how much you like heat)
• 3 cups beef broth
• 1 cup of water
• 2 tablespoons tomato paste
• Cooking spray
• 8-6 inch corn tortillas
• 1 ½ cups of shredded cheese (I use Publix Mexican blend)



Spray the pan



Spread about 2 tablespoons of sauce in the pan

Put about 2 tablespoons of meat in each tortilla

Place the tortillas seam side down

MMMMMMMM!

1. Dice the onion, the smaller the better.
2. In the skillet, brown the beef with the onion.  Drain.  Place the meat in the bowl and set aside.
3. In the sauce pan, heat the oil over medium heat until it begins to sizzle.
4. Add the flour and whisk constantly until there are no lumps and the flour is a nice golden, buttery color.  This should take about 2 minutes. (This is called a roux.)
5. Add the chili powder, cumin, pepper, and onion & garlic powders.  Whisk until every thing is incorporated and you have removed all lumps.
6. Slowly add the broth & water.  Whisk often, scrapping the sides and bottom of the pan. 
7. Whisk in the tomato paste.
8. Simmer the sauce for about 2 to 3 minutes.  Remove the sauce pan from the heat.
9. Pre-heat the oven to 350°.
10. Spray the baking dish with cooking spray.
11. Spread about 2 tablespoons of sauce in the bottom of the glass pan.
12. Mix 1 cup of the sauce and ½ cup of the cheese with the meat.
13. Place the tortillas on the plate and cover with a damp paper towel.  Heat these in the microwave for 30 seconds.
14. Put about 2 tablespoons of the meat mixture into each tortilla and roll up.
15. Place rolled tortillas, seam side down, in the glass pan.
16. Pour the sauce over the enchiladas.
17. Bake for 20 minutes.
18. Sprinkle the remaining cheese over the enchiladas and cook for another 3 minutes or until the cheese is melted.

Allow the enchiladas to cool for a few minutes.  Serve with sour cream.