Mexican Beef Enchiladas Posted by Olga at 5/3/02 7:21:55 pm Meat Filling 1 pound ground chuck 1 clove garlic, finely chopped 2 teaspoons salt 1 tablespoon vinegar 1 tablespoon tequila, cognac or water 1 tablespoon chili powder 1 (1 pound) can kidney beans, undrained Tomato Sauce 3 tablespoons salad oil 1 clove garlic, very finely chopped 1/4 cup chopped onion 2 tablespoons flour 2 (10 1/2 ounce) cans tomato puree 1 tablespoon vinegar 1 beef bouillon cube 1 cup water 2 tablespoons finely chopped canned green chiles Dash ground cumin 1/2 teaspoon salt Dash of pepper Enchiladas 10 corn tortillas 1 cup grated sharp Cheddar cheese or 1 cup cubed     Monterey jack cheese PREPARE MEAT FILLING: In medium skillet, over low heat, saute chuck with 1 clove garlic, 2 teaspoons salt, 1 tablespoon vinegar, the tequila and chili powder until chuck is browned. Stir in kidney beans. MAKE TOMATO SAUCE: In hot oil in skillet, saute 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. Bring mixture to boiling point, stirring, over medium heat. Add chiles, cumin, salt and pepper; simmer, uncovered and stirring occasionally, about 5 minutes. TO ASSEMBLE ENCHILADAS: Preheat 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. Bake 25 minutes. Makes 10 small, 5 large servings. NOTE: Meat filling and tomato sauce may be made ahead of time and refrigerated. Reheat slightly to serve.