Mexican Enchiladas

Good Mexican food is always great but sometimes hard to find. Here in Tucson, we're very lucky. It's everywhere. You can make delicious Mexican food at home.

                                             Mexican Enchiladas



2# ground beef
1 med. onion, diced
1 jalapeno, seeded and minced
1 tsp cumin powder
2 tbl spoons chili powder
1 tsp. dried oregano
2 tbl spoon chopped fresh cilantro (Reserve 1 tbl spoon for finished dish as garnish)
1 tsp. garlic powder
1/4 tsp salt
12 corn tortillas


Sauce

1 cup shortening
1 cup flour
6 cups water
2 tbl spoons chili powder
1 tsp any good Mexican hot sauce
2 tsp. garlic powder
2 cups good Mexican cheese (Cheddar if no Mexican cheeses available)


In saute pan, melt shortening. Add flour and mix to a paste. Add chili powder and garlic powder. Slowly add 6 cups water, stirring. Heat until thickens.


In saute pan, add ground beef. Saute five minutes. Add onions and jalapenos, add herbs. Cook until brown. Drain most of the grease.

Dip tortillas in sauce (Microwaving tortillas for 15 seconds before dipping will make them more pliable). Spoon in ground beef mixture and roll. Place in greased shallow baking dish. Spoon some of the sauce over them, them cheese. Bake in 350 degree-oven for about 20 minutes. Pour remainder of sauce over it, sprinkle with cheese and a little chopped cilantro.

Serve with Spanish rice. Add 1/2 cup salsa to rice as it is cooking for a little punch.