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1
To toast the cumin seeds, lay them on a shallow cookie sheet and bake in a 350 degree oven for 5 minutes.
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2
Grind with a spice grinder or mortar and pestle.
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3
The toasting will give the cumin a mellower, pleasant flavor.
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4
In a saucepan, brown the meat with the onion and garlic.
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5
Drain fat.
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6
Add bacon drippings if desired.
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7
Allow drippings to melt.
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8
Add the stock cumin, oregano, salt, and ground ancho.
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9
Let simmer 50 min, until meat is tender and liquid has thickened a bit.
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10
Mix the masa harina in a small bowl with 2 T.
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11
of the liquid from the gravy.
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12
Stir the masa mixture back into the gravy.
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13
Stir very thoroughly to help the masa dissolve.
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14
It will thicken the gravy.
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15
Allow to simmer 10 min more.
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16
Preheat the oven to 350 degrees.
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17
Grease a med.
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baking dish.
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19
Mix the cheese and chopped onion together.
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20
Soften the tortillas by dipping them quickly into 1/2- 1 inch of oil in a small skillet.
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21
Remove quickly with tongs.
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22
Don't allow the tortillas to become crisp.
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23
You just want them to go limp, to make them easier to handle for rolling.
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24
Drain tortillas lightly.
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25
If you are using fresh or homemade tortillas, they will not need to be dipped in oil.
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26
Using the tongs again, dip tortillas in the chili gravy to lightly coat.
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27
Lay on a plate and sprinkle 1/4 c.
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of cheese/onion filling into each tortilla, then roll up.
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29
Transfer to the greased baking dish.
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30
Repeat process with each tortilla until all filling has been used, or pan is full.
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31
Top the enchiladas with the remaining gravy, submerging each enchilada in sauce.
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32
Bake for 15-18 minutes.
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33
Enchiladas should be heated through and sauce should be bubbling.
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34
Sprinkle with cheese, onion, and jalapeno if desired.
