Ingredients Jump to Instructions ↓

  1. Enchilada Sauce 3 T masa harina

  2. 3 T flour

  3. 3 T oil

  4. 3 T chile powder

  5. 3 cups beef broth

  6. 3 cloves garlic, finely chopped

  7. 1 large onion, finely chopped

  8. 1 T comino (ground cummin seed)

  9. 1/2 t oregano

  10. 1 shot tequila, optional

  11. Blend flour, masa and oil and make a roux. Add chile powder and spices and mix. Add broth slowly, mixing as you go to prevent

  12. lumps. Cook until thick. You may add water if too thick-masa if

  13. it's too thin. Simmer for 15 minutes keeping an eye on liquidity.

  14. Correct seasonings.

  15. For a cheese enchalada, take uncooked corn tortillas and dip into sauce then place in ovenproof dish. Add ground cheddar cheese and chopped onion, roll and stack the rolls in the dish against each other to keep then together. After you assemble the required number

  16. of enchaladas, top with a coating of sauce and generously sprinkle

  17. with grated cheddar. Place dish in 350 degree oven and heat just

  18. until the cheese is melted and starting to buggle. Serve immediately.

  19. For beef or chicken enchaladas, add shredded beef or chicken to

  20. the inside of the enchilada. (To prepare the meat boil cubes of

  21. meat in water with some chopped onion and garlic: simmer until it

  22. will easily shred with a fork.)


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