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Cheese Enchiladas

1 dozen corn tortillas
1 lb shredded mozzarella cheese or monterey jack
1 small onion, diced fine

2-3 tbsp shortening
2 tbsp flour
2-3 tbsp red chili powder
1 cup tomato sauce
2 cups water
garlic salt
ground hot chili

Melt shortening in a heavy, large skillet. Mix together the flour
and chili powder (chili puro) and add to the skillet. Cook on
medium high heat until it begins to brown, stiring constantly.
Add the sauce and seasonings. You won't need too much cumin--probably
just a pinch--it helps to bring out the flavor of the garlic. Stir
well. Begin to add the water, stirring constantly, until it is
the thickness of gravy. Reduce the heat to simmer and cook for
about 1/2 hour, adding water if it becomes thick.

Mix together the cheese and onions. Set aside. On the highest
setting, heat about 1/2 cup oil in a small skillet. Soften the
corn tortillas one at a time by quickly dipping the tortilla into
the heated oil, then immediately turning it over and removing from
the hot oil. If you let it stay for any time at all it will begin
to fry and harden like tortilla chips. (or soften the tortillas
in the microwave. Cover the entire dozen with plastic wrap and
heat on high for 1 1/2 to 2 minutes.) Drain the excess oil off
the tortilla, then dip into the sauce on both sides of the tortilla.
Place a handful of the cheese into the center of the tortilla and
roll up like a log.


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