REAL MEXICAN ENCHILADAS

Steps:

• For the tortillas, in a large bowl combine the masa, flour& salt.
• Add 1 cup water, stirring until completely moistened (you may need to add more water a Tbsp at a time if necessary) and dough forms a ball.
• On lightly floured surface, knead the dough until it is no longer sticky, about 5 minutes.
• Divide the dough into 12 balls.
• Let the dough balls rest 20 minutes at room temperature.
• Roll each ball into a 6 1/2 inch circle.
• Using a 6 1/2 inch plate as a guide, trim the dough circles evenly and repeat until all the dough is rolled.
• Slowly heat an ungreased heavy skillet.
• Put the tortillas one at a time into the hot skillet and cook on each side for 1 minute.
• To prepare the meat filling, over low heat in a medium skillet saute the ground chuck with 1 clove of garlic, 2 tsp salt, the tequilla& chili powder until browned.
• Stir in kidney beans with their juice and then remove from heat and set aside.
• For the tomatoe sauce add olive oil to a large skillet and saute the garlic, onion and green pepper about 5 minutes until tender.
• Stir in undrained tomatoes and tomatoe paste blending well.
• Bring the tomatoe mixture to the boiling point.
• Blend the beef bouillon with the 3/4 cup of boiling water.
• Add the bouillon mixture, the chilis, cumin, salt& pepper to the tomatoe mixture and reduce the heat to a simmer.
• Simmer the sauce for 5 minutes, uncovered until slightly thickened.
• To assemble, preheat the oven to 350°F.
• Place 1/3 cup of the meat filling in the center of each tortilla and roll up.
• Arrange seam side down in a 13x9x2 inch baking dish.
• Pour the tomatoe sauce over all and sprinkle the top with the grated cheddar cheese.
• Bake for 25 minutes until bubly.