Mexican Enchiladas

By Gail Brandt

Based on a recipe brought by Gail’s grandmother, Ada Lydia Hughes Graham, from Northern Mexico, where she lived as a child.

Ingredients:
2 lbs ground beef
salt to taste
paprika, enough to make meat red (optional: add chili powder)
cumin, to taste
1 cup water
minced garlic, to taste (up to one clove)
1 medium onion, whole
chopped onion (optional)
2 lbs grated cheddar cheese
1 tsp cornstarch, or more, as needed
36 tortillas

Directions:
1. Brown meat until no longer pink. While cooking, add salt, cumin, and enough
paprika to make meat red.
2. Drain meat, reserving 1/4 cup juices.
3. Return reserved juices to pan and add 1 cup water, more cumin and paprika, and
garlic.
4. Peel whole onion and slice lengthwise, then crosswise from top to bottom, not
cutting through the bottom, so the onion still holds together.
5. Place onion in water. Slowly fold in meat and bring mixture to a boil.
6. Simmer uncovered for two hours, adding more water if needed.
7. Taste after two hours and simmer longer if not strong enough.
8. Remove onion and discard. Drain meat, reserving juices.
9. Take about 1/3 cup of the juice mixture and add cornstarch, cooking until
thickened.
10. Dip each tortilla in thickened sauce to soften. Make more sauce from juice and
cornstarch as needed.
11. On each tortilla, sprinkle meat, grated cheese, and optional chopped onion. Roll up
tortilla and close with an undyed wooden toothpick.
12. Place enchiladas in a single layer in a 9 x 12 cake pan--may need more than one
pan. When all enchiladas are made, sprinkle top with any leftover meat, then
smother with grated cheese. Pour any leftover thickened sauce over all.
13. Bake 30 minutes at 250° or until cheese melts.