1 2/3 c. masa flour
1/3 c. unsifted all-purpose flour
3/4 tsp. salt

MEAT FILLING:

1 lb. ground chuck
1 clove garlic, finely chopped
2 tsp. salt
1 tbsp. tequila, cognac or water
1 tbsp. chili powder
1 can (1 lb.) kidney beans, undrained

TOMATO SAUCE:

3 tbsp. olive or salad oil
1 clove garlic, minced
1/2 c. chopped onion
1/4 c. chopped green pepper
1 can (2 lb. 3 oz.) Italian tomatoes, undrained
1 can (8 oz.) tomato paste
1 beef bouillon cube
3/4 c. boiling water
2 to 3 tbsp. finely chopped canned green chilies
Dash of ground cumin
1/2 tsp. salt
1/8 tsp. pepper
1 c. grated sharp cheddar cheese

You may substitute frozen or canned tortillas.

Special corn flour for making tortillas.

In a large bowl, combine the masa, flour and salt. Add 1 cup water, stirring until completely moistened. Add more water if necessary. Form into a ball. On lightly floured surface, knead or work the dough with hands until it is no longer sticky -- about 5 minutes.

Divide into 12 balls. Let balls of dough rest 20 minutes at room temperature. On lightly floured surface or pastry cloth, with stockinette-covered rolling pin, roll each ball into a 6 1/2 inch circle. With paring knife, using a 6 1/2 inch saucer as guide, trim evenly.

Slowly heat an ungreased griddle or heavy skillet. Bake tortillas 1 minute; then turn and bake 1 minute longer. Prepare meat filling: In a medium skillet, over low heat, saute chuck, stirring, with 1 clove garlic, 2 teaspoons salt, tequila and chili powder.

Cook until chuck is browned. Stir in kidney beans. Remove from heat. Make tomato sauce: In hot oil in skillet, saute garlic, onion and green pepper until tender - about 5 minutes. Remove from heat. Stir in undrained tomatoes and tomato paste and mix well.

Bring to boiling point, stirring, over medium heat. Dissolve 1 beef bouillon cube in 3/4 cup boiling water. Add beef bouillon, the chilies, cumin, salt and pepper to the tomato mixture; simmer uncovered and stirring occasionally, 5 minutes, to thicken slightly.

To assemble: Preheat oven to 350 degrees. Place 1/3 cup filling in center of each tortilla; roll up. Arrange, seam side down, in a 13 x 9 x 2 inch baking dish. Pour the tomato sauce over all; sprinkle top with grated cheese. Bake for 25 minutes. Makes 12 enchiladas.