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Enchilada Sauce

3 T masa harina
3 T flour
3 T oil
3 T chile powder
3 cups beef broth
3 cloves garlic, finely chopped
1 large onion, finely chopped
1 T comino (ground cummin seed)
1/2 t oregano
1 shot tequila, optional

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
lumps. Cook until thick. You may add water if too thick-masa if
it's too thin. Simmer for 15 minutes keeping an eye on liquidity.
Correct seasonings.

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
of enchaladas, top with a coating of sauce and generously sprinkle
with grated cheddar. Place dish in 350 degree oven and heat just
until the cheese is melted and starting to buggle. Serve immediately.

For beef or chicken enchaladas, add shredded beef or chicken to
the inside of the enchilada. (To prepare the meat boil cubes of
meat in water with some chopped onion and garlic: simmer until it
will easily shred with a fork.)

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