1. To toast the cumin seeds, lay them on a shallow cookie sheet and bake in a 350 degree oven for 5 minutes. 2. Grind with a spice grinder or mortar and pestle. 3. The toasting will give the cumin a mellower, pleasant flavor. 4. In a saucepan, brown the meat with the onion and garlic. 5. Drain fat. 6. Add bacon drippings if desired. 7. Allow drippings to melt. 8. Add the stock cumin, oregano, salt, and ground ancho. 9. Let simmer 50 min, until meat is tender and liquid has thickened a bit. 10. Mix the masa harina in a small bowl with 2 T. 11. of the liquid from the gravy. 12. Stir the masa mixture back into the gravy. 13. Stir very thoroughly to help the masa dissolve. 14. It will thicken the gravy. 15. Allow to simmer 10 min more. 16. Preheat the oven to 350 degrees. 17. Grease a med. 18. baking dish. 19. Mix the cheese and chopped onion together. 20. Soften the tortillas by dipping them quickly into 1/2- 1 inch of oil in a small skillet. 21. Remove quickly with tongs. 22. Don't allow the tortillas to become crisp. 23. You just want them to go limp, to make them easier to handle for rolling. 24. Drain tortillas lightly. 25. If you are using fresh or homemade tortillas, they will not need to be dipped in oil. 26. Using the tongs again, dip tortillas in the chili gravy to lightly coat. 27. Lay on a plate and sprinkle 1/4 c. 28. of cheese/onion filling into each tortilla, then roll up. 29. Transfer to the greased baking dish. 30. Repeat process with each tortilla until all filling has been used, or pan is full. 31. Top the enchiladas with the remaining gravy, submerging each enchilada in sauce. 32. Bake for 15-18 minutes. 33. Enchiladas should be heated through and sauce should be bubbling. 34. Sprinkle with cheese, onion, and jalapeno if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
