6 Ancho chilies dried
2 C. beef stock
1/2 lb. ground beef
1/3 C. chopped onion
1 t. cumin seed
1/4 t. oregano
1 T. Masa Harina
Roast chilies on a baking sheet in a 300 degree F. oven 6 minutes. Watch closely so that they do not burn. Soak chilies for 1/2 hour in hot water. Drain. In a blender, puree the chilies with 1 C. of the beef stock.
In a medium skillet, saute the meat with the onion. Add the cumin, oregano and salt. Add the chilies and the beef broth. Simmer until it is thick. Add masa.
1 lb. ground beef
1 C. chopped onion
2 T. chopped green chili (more if you like)
1/2 C. corn
1/2 C. beef broth
To assemble you need:
12 to 16 Corn tortillas
2 C. cheddar cheese
4 t. minced fresh jalapeno pepper
In a hot skillet, place the tortilla in it a few seconds to warm. Dip into the sauce to coat and then add 3-4 T. of the filling on the tortilla. Roll up and place it in baking dish. Repeat until all filling is used.
Pour remaining sauce over tortillas and top with cheese and jalapeno peppers.
Bake at 350°F. for 25-30 minutes, until sauce is bubbly and it is heated throughout.