Ingredients
1½tbspmasa harina,or cornmeal
4½tspchili powder
½tsponion powder
½tspgarlic powder
½tspseasoning salt
½tsppaprika
¼tspground cumin
½tspgarlic salt
¼tspsugar
1tspdried minced onion
½tspbeef bouillon powder
1⅓lbslean ground beef,or ground chuck
8oztomato sauce
⅓cupwater
¼tspchili powder
1½tspcumin
1½tsponions,minced
1tbspwhite vinegar
½tspgarlic powder
½tspgarlic salt
¼tsppaprika
¼tspsugar
¼tspcayenne pepper
4flour tortillas
1cupbeans,refried
1cupcheddar cheese
¼cupwhite onions,chopped
black olive slices,sliced, optional
Preparation
Mix all the ingredients except the meat. Stir the spice mix well to make sure that all spices have been blended well.
Crumble the lean ground beef into a large skillet and brown, stirring well. Remove from the heat. Dump the meat into a strainer in the sink, rinse with hot water, and drain the water and grease from the beef. Return the beef to the pan.
Stir in the spice mix and 1 cup of water. Simmer on medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove from heat before the meat is completely dry.
Place all sauce ingredients in the saucepan and stir well, simmer at a very low temperature for 15 to 20 minutes. Remove and cool.
Spread ¼ of the heated refried beans into the tortilla. Add ground beef to it. Roll and place seam side down in an ovenproof dish. Repeat with remaining tortillas.
Cover enchiritos with sauce, cheese, and chopped onions. Add slices of black olives if desired.
Serve and enjoy!
