Recipe: Homemade Enchiladas with Homemade Soft Taco Shells

HOMEMADE ENCHILADAS

FOR THE ENCHILADA SAUCE:
4 tablespoon flour
2 cloves garlic, crushed
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon salt
1/4 cup cooking oil
2 cups hot water
2/3 cup tomato sauce
hot peppers (to taste, optional)
FOR THE FILLING:
cheese and onions or shredded meat or shredded chicken

Brown the flour in a large frying pan. Add the garlic, spices, salt, then the oil. Heat and stir to avoid lumps

When smooth, slowly add the 2 cups hot water and tomato sauce stirring all the time. When all is smooth, simmer until thick Add your own hot peppers to your taste.

HOMEMADE SOFT TACO SHELLS:
1 cup flour
1/2 cup corn meal
1 1/2 cups water
1 tsp. salt

Mix ingredients for the taco shells together. Pour a small circle onto a greased griddle and spread thin with a spatula. When the top starts to look dry, flip over and cook for a short time. My family loves these.

ENCHILADA PREPARATION:
Preheat oven to 350 degrees F.

When you have your enchilada sauce and the tortillas, you can fill them with cheese and onions, chopped, or you can use chicken or meat; as follows.

Fry each tortilla in oil, then dip into enchilada sauce, place in an oven pan, fill with what ever you choose (cheese and onions, or shredded meat, or shredded chicken,) roll into a tube, repeat until you have the number of enchiladas you want to serve. When you are ready to cook, cover with the remaining sauce, more cheese and onions.

Bake in 350 degree F (170: centigrade) oven for about 20 minutes.

From: The World of Mexican Cooking by Mary Margaret Curry