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1
Saute the beef over medium heat until it has lost its raw red color, chopping it with the edge of a spoon into small pieces as it cooks.
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2
Add the garlic and spices and cook another 3 to 4 minutes.
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3
Add salt, pepper and chili powder to taste.
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4
Remember that the flavor of chili mellows as it cooks, although it won't get less hot.
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5
Add the flour to the meat mixture and stir well.
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6
Add the tomato sauce and water.
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7
Simmer gently (uncovered) for about 45 minutes, until it has thickened and the flavors are blended.
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8
Heat about 1/4 inch of oil in a small skillet over medium-high heat, until it sizzles when a bit of tortilla is dropped in.
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9
Soften the tortillas briefly in the oil, one at a time, about 5 seconds on a side.
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10
(Turn with tongs, being careful not to tear them.)
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11
Drain on paper towels.
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12
Prepare another small skillet with a small amount of oil in the bottom, enough for frying an egg.
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13
Assembling the enchiladas requires you to keep track of several things at once.
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14
Start an egg frying for each enchilada.
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15
Make sure that the yolk is cooked soft, not hard!
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16
Put one tortilla on a dinner plate.
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17
Cover it with a medium-thick layer of meat sauce.
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18
Sprinkle chopped onion and grated cheese on top.
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19
Sprinkle lettuce and chopped tomato around the edge.
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20
Top with another tortilla.
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21
Cover with more meat sauce, sprinkle more onion and cheese.
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22
Now top with the fried egg and serve immediately.
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23
Note: You can also make single-decker enchiladas, for people with small appetites.
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24
Omit the second layer of tortilla, meat, onion and cheese, but don't forget the egg.
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25
If you make single-deckers, you will need twice as many tortillas and twice as many eggs, but the same amount of the other ingredients.
