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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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We're not Hispanic so I can't vouch for the authenticity of this recipe - but Mom got this out of the Los Angeles Times sometime in the 1970s, so maybe it's a little authentic? The most important thing is that they're really good! Ingredients:
1 lb ground beef |
2 teaspoons salt |
1 teaspoon vinegar |
1 teaspoon cognac |
1 teaspoon chili powder |
2 garlic cloves, chopped |
1 (1 lb) can kidney bean |
3 teaspoons oil |
1/4 cup onion, chopped |
2 garlic cloves, minced |
2 teaspoons flour |
20 ounces tomato puree |
1 teaspoon vinegar |
1 beef bouillon cube |
1 cup boiling water |
1 teaspoon ground cumin |
2 teaspoons green chilies, canned |
1/2 teaspoon salt |
10 tortillas |
1 cup cheddar cheese, grated |
Directions:
1. Prepare filling: Over medium heat, saute beef with garlic, salt, vinegar, cognac, and chili powder until meat is brown. Add drained kidney beans and set aside.
2. Prepare tomato sauce: Heat oil and saute garlic and onion. Remove from heat. Stir in flour until smooth.
3. Dissolve bouillon cube in boiling water. Add to onion/garlic mixture, then add tomato puree and vinegar.
4. Return to heat and bring to a boil. Add green chiles, cumin, salt and pepper. Simmer, uncovered, about 5 minutes.
5. Preheat oven to 350.
6. Place 1/3 cup of meat filling in tortilla; roll up and place in a 13x9x2 baking dish.
7. Pour tomato sauce over all, and sprinkle with cheese. Bake for 25 minutes.
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