Real Mexican Enchiladas - cooking recipe

Ingredients

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

Preparation

For the tortillas, in a large bowl combine the masa, flour& salt.
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.
On lightly floured surface, knead the dough until it is no longer sticky, about 5 minutes.
Divide the dough into 12 balls.
Let the dough balls rest 20 minutes at room temperature.
Roll each ball into a 6 1/2 inch circle.
Using a 6 1/2 inch plate as a guide, trim the dough circles evenly and repeat until all the dough is rolled.
Slowly heat an ungreased heavy skillet.
Put the tortillas one at a time into the hot skillet and cook on each side for 1 minute.
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.
Stir in kidney beans with their juice and then remove from heat and set aside.
For the tomatoe sauce add olive oil to a large skillet and saute the garlic, onion and green pepper about 5 minutes until tender.
Stir in undrained tomatoes and tomatoe paste blending well.
Bring the tomatoe mixture to the boiling point.
Blend the beef bouillon with the 3/4 cup of boiling water.
Add the bouillon mixture, the chilis, cumin, salt& pepper to the tomatoe mixture and reduce the heat to a simmer.
Simmer the sauce for 5 minutes, uncovered until slightly thickened.
To assemble, preheat the oven to 350\u00b0F.
Place 1/3 cup of the meat filling in the center of each tortilla and roll up.
Arrange seam side down in a 13x9x2 inch baking dish.
Pour the tomatoe sauce over all and sprinkle the top with the grated cheddar cheese.
Bake for 25 minutes until bubly.