1 lb. lean hamburger meat
2 tbsp. chili powder
2 cloves garlic
1/2 tsp. whole comino seed
1/2 tsp. salt
1/2 c. water
2 (8 oz.) cans tomato sauce
2 qt. boiling water
2 tbsp. flour
1 1/2 lbs. Longhorn cheese, grated
1 lg. onion, chopped
Vegetable oil
20 corn tortillas

Fry hamburger meat in 4 tablespoons oil until it falls apart. While meat is frying, grind together in a molcajete 2 garlic buds, comino seed, salt, and water. Add to meat mixture 1 tablespoon chili powder. Stir well.

Add 2 tablespoons tomato sauce and 1 quart boiling water to meat mixture. Stir. Boil down until meat has about 1 cup gravy left. Remove meat and 1/2 cup gravy to a small saucepan. Simmer on low heat.

In remaining 1/2 cup gravy, add 2 tablespoons flour and 1 tablespoon chili powder. Stir well. Add 1 3/4 can tomato sauce; stir well. Add 1 quart boiling water. Boil on medium heat until gravy is thick.

In small frying pan heat 1/4 to 1/2 inch oil. Heat 9x13 inch Pyrex dish in oven until warm. When red sauce is thick, prepare to roll tortillas.

Fry a tortilla for 1 second on each side in hot oil, then dip the tortilla in the red sauce. Cook for 1 minute, then place the tortilla on a plate. Place in the center about 11/2 to 2 teaspoons meat, 1 teaspoon cheese and 1 teaspoon onion. Roll up tight and place in the warm Pyrex dish.

Repeat until you have filled the Pyrex dish. Then sprinkle the top with the remainder of the meat, onions and cheese, in that order. Pour the remainder of the red sauce over the dish. Best served right away, but can be placed in warming oven for a short while.

NOTE: A molcajete is a stone mortar and pestle. If you don't happen to have a molcajete, a blender will do!