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Mexican Beef Enchiladas



Meat Filling

Tomato Sauce



  1. Prepare meat filling: In medium skillet, over low heat, sauté chuck with 1 clove garlic, 2 teaspoons salt, 1 tablespoon vinegar, the tequila and chili powder until chuck is browned. Stir in kidney beans.
  2. Make tomato sauce: In hot oil in skillet, sauté garlic and onion until golden. Remove from heat. Stir in flour until smooth; stir in tomato puree, vinegar and bouillon cube dissolved in boiling water.
  3. Bring mixture to boiling point, stirring, over medium heat.
  4. Add chiles, cumin, salt and pepper; simmer, uncovered and stirring occasionally, about 5 minutes.
  5. To assemble enchiladas: Heat oven to 350 degrees F. Place about 1/3 cup filling in center of each tortilla; roll up. Arrange, seam side down, in a 13 x 9 x 1-inch baking dish. Pour tomato sauce over all; sprinkle with cheese.
  6. Bake for 25 minutes.

Makes 10 small, 5 large servings.

Meat filling and tomato sauce may be made ahead of time and refrigerated. Reheat slightly to serve.

Posted by Olga at Recipe Goldmine 5/3/02 7:21:55 pm.


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