Enchiladas – Bennie Baird

Enchiladas – Bennie Baird

Sauce:

½ cup lard or bacon drippings

1 cup flour

chili powder – California

chili powder – New Mexico (you may adjust to taste)

Garlic clove, minced or salt to taste

Salt to taste 

¼ cup sugar

½ tea. cumin

1 ½ to 2 quarts water

Filling:

Corn tortillas

Grated cheese
Chopped green onions or dry

Meat if desired (beef, chicken or pork)

Melt lard, add flour and stir until mixed well. Add chili powder, garlic salt, salt, sugar, and cumin. Cook until well mixed. Add water a little at a time to form paste. Keep stirring and adding water to prevent lumping. Simmer about ½ hour. Heat lard for tortillas in skillet (1/2 cup or so) – at medium heat. Dip one tortilla at a time, transfer to sauce for a few minutes. Put on plate, sprinkle with filling. You can stack or roll them. Garnish with lettuce, tomato and sour cream.