Real Mexican Enchiladas

• Tortillas
• 1 2/3 cups masa corn flour
• 1/3 cup unsifted all-purpose flour
• 3/4 teaspoon salt
• Meat Filling
• 1 lb ground chuck
• 1 clove garlic, finely chopped
• 2 teaspoons salt
• 1 1 tablespoon cognac or 1 tablespoon water
• 1 tablespoon chili powder
• 1 (16 ounce) can kidney beans, undrained
• Tomatoe Sauce
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 1/2 cup chopped onion
• 1/4 cup green pepper
• 1 (35 ounce) can Italian tomatoes, undrained
• 1 (6 ounce) can tomato paste
• 1 beef bouillon cube
• 3/4 cup boiling water
• 2 -3 tablespoons finely chopped canned green chilies
• 1/8 teaspoon ground cumin (dash)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup sharp cheddar cheese, grated

1. For the tortillas, in a large bowl combine the masa, flour& salt.
2. Add 1 cup water, stirring until completely moistened (you may need to add more water a Tbsp at a time if necessary) and dough forms a ball.
3. On lightly floured surface, knead the dough until it is no longer sticky, about 5 minutes.
4. Divide the dough into 12 balls.
5. Let the dough balls rest 20 minutes at room temperature.
6. Roll each ball into a 6 1/2 inch circle.
7. Using a 6 1/2 inch plate as a guide, trim the dough circles evenly and repeat until all the dough is rolled.
8. Slowly heat an ungreased heavy skillet.
9. Put the tortillas one at a time into the hot skillet and cook on each side for 1 minute.
10. To prepare the meat filling, over low heat in a medium skillet saute the ground chuck with 1 clove of garlic, 2 tsp salt, the tequilla& chili powder until browned.
11. Stir in kidney beans with their juice and then remove from heat and set aside.
12. For the tomatoe sauce add olive oil to a large skillet and saute the garlic, onion and green pepper about 5 minutes until tender.
13. Stir in undrained tomatoes and tomatoe paste blending well.
14. Bring the tomatoe mixture to the boiling point.
15. Blend the beef bouillon with the 3/4 cup of boiling water.
16. Add the bouillon mixture, the chilis, cumin, salt& pepper to the tomatoe mixture and reduce the heat to a simmer.
17. Simmer the sauce for 5 minutes, uncovered until slightly thickened.
18. To assemble, preheat the oven to 350u0b0F.
19. Place 1/3 cup of the meat filling in the center of each tortilla and roll up.
20. Arrange seam side down in a 13x9x2 inch baking dish.
21. Pour the tomatoe sauce over all and sprinkle the top with the grated cheddar cheese.
22. Bake for 25 minutes until bubly.

tortillas, masa corn flour, flour, salt, filling, ground chuck, clove garlic, salt, cognac, chili powder, kidney beans, tomatoe sauce, olive oil, clove garlic, onion, green pepper, italian tomatoes, tomato paste, boiling water, green chilies, ground cumin, salt, pepper, cheddar cheese

Taken from www.food.com/recipe/real-mexican-enchiladas-113727 (may not work)