Title: Tex-Mex Enchiladas
Categories: Beef
Yield: 4 Servings
| 6 | oz | Longhorn cheddar; cut in lar |
| 6 | tb | Gebhardt's chile powder |
| 6 | oz | Swiss cheese; cut in large p |
| 3 | tb | Flour |
| 1 | ts | Salt |
| 1 | | Onion; peeled |
| 1/2 | c | Beef broth |
| 8 | | Corn tortillas |
| 3 1/2 | c | Beef broth -----sauce----- |
| 1 | lb | Ground beef; cooked |
| 1 | | Cl Garlic; peeled |
| 1 | ts | Cumin |
| 3 | tb | Bacon fat |
Recipe by: JHALAPI@WAYNEST1.BITNET Mince the garlic. Cook the garlic in the
bacon fat in a (10"-12") skillet for 1 or 2 minutes. Reduce heat. Stir in
the chile powder - watch it carefully, it burns easily. Add the flour, salt
and the first measure of broth. Cook over medium low heat, stirring
constantly, for 2 or 3 minutes to remov the raw taste from the chile
powder. Bring the second measure of broth to a boil in a saucepan. Transfer
the cooked flour and chile mixture to the workbowl of a food processor with
the metal blade in place. With the machine running, pour about half the
stock from the saucepan throu the feed tube. Turn off the food processor.
Pour the contents of the workbowl into the saucepan with the remaining stoc
Cook over low heat, stirring steadily, until smooth. Mix the cumin with the
ground beef. Add the ground beef to the saucepan. Adjust seasonings to
taste. Set aside. Use the food processor to finely chop both cheeses.
Reserve enough of the cheese to use as a topping. Set the remainder aside.
Chop the onion. Place the chopped onion in a strainer under running cold
water to remove th bitter taste. Reserve some of the chopped onion for use
as a garnish. Preheat the oven to 350 degrees. Heat about 1/2" of oil to
300 degrees in a large skillet. Pass each tortilla briefly through the oil
to soften and seal - don't let them get crisp. Press between paper towels
to remove excess oil. Dip each tortilla in the hot sauce. Fill with some of
the cheese and some of the onion. Roll each tortilla up. Place the
tortillas, seam side down, in a baking dish large enough to hold them all
in a single layer. Cover with foil. Bake for 10 minutes. Remove from the
oven. Increase the oven temperature to 475 degrees. Remove the foil. Spoon
about half of the sauce over the enchiladas. Top with the reserved cheese.
Bake, uncovered, until the cheese is melted (about 5 minutes). Top the
enchiladas with the reserved chopped onion. Serve with the remaining sauce
alongside