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1
For the tortillas, in a large bowl combine the masa, flour& salt.
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2
Add 1 cup water, stirring until completely moistened (you may need to add more water a Tbsp at a time if necessary) and dough forms a ball.
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3
On lightly floured surface, knead the dough until it is no longer sticky, about 5 minutes.
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4
Divide the dough into 12 balls.
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5
Let the dough balls rest 20 minutes at room temperature.
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6
Roll each ball into a 6 1/2 inch circle.
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7
Using a 6 1/2 inch plate as a guide, trim the dough circles evenly and repeat until all the dough is rolled.
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8
Slowly heat an ungreased heavy skillet.
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9
Put the tortillas one at a time into the hot skillet and cook on each side for 1 minute.
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10
To prepare the meat filling, over low heat in a medium skillet saute the ground chuck with 1 clove of garlic, 2 tsp salt, the tequilla& chili powder until browned.
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11
Stir in kidney beans with their juice and then remove from heat and set aside.
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12
For the tomatoe sauce add olive oil to a large skillet and saute the garlic, onion and green pepper about 5 minutes until tender.
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13
Stir in undrained tomatoes and tomatoe paste blending well.
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14
Bring the tomatoe mixture to the boiling point.
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15
Blend the beef bouillon with the 3/4 cup of boiling water.
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16
Add the bouillon mixture, the chilis, cumin, salt& pepper to the tomatoe mixture and reduce the heat to a simmer.
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17
Simmer the sauce for 5 minutes, uncovered until slightly thickened.
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18
To assemble, preheat the oven to 350u00b0F.
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19
Place 1/3 cup of the meat filling in the center of each tortilla and roll up.
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20
Arrange seam side down in a 13x9x2 inch baking dish.
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21
Pour the tomatoe sauce over all and sprinkle the top with the grated cheddar cheese.
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22
Bake for 25 minutes until bubly.
