Claudia's Tex-Mex Beef Enchiladas
         
   24 white corn tortillas
   oil for frying (about 1/4" deep in skillet)
   grated cheese (cheddar or Mexican mix)
   
   1/2 small onion, diced
   2 garlic cloves, minced
   1 pound ground beef (80/20) up to 1.5 lb
   2 teaspoons ground cumin
   2 teaspoons oregano
   2 teaspoons black pepper
   1-1/2 teaspoons salt
   3-1/2 cups unsalted beef broth (2 cans)
   2 tablespoons tomato paste
   3 tablespoons New Mexico chili powder or ancho
   1-1/2 teaspoons paprika
   *1-1/2 teaspoons cayanne pepper (or chilli powder) 
   1/4 cup flour
   
   Add oil to a skillet and heat it for frying tortillas. Start frying when the oil gets to about 325°F. Fry one at a time for about 5 seconds and remove to plate. Look for them to blister.
   
   NOTE: this is a wonderful treatment for corn tortillas!
   
   Mix tomato paste with beef broth along with chili powder, paprika, and cayenne. Stir until everything is dissolved.
   
   In no. 8 skillet add a little oil and saute onions, then add garlic and saute 30 seconds then add ground beef, cumin, oregano and salt and cook for 7 minutes. Pull mixture away from the center and allow all the fat to come to the center. Add flour to the center and stir gently to combine, then mix it with all the meat.
   
   Add the broth mixture and stir to combine. Bring to a simmer, reduce heat and let cook for 10 minutes or until the broth has thickened. Set aside.
   
   Preheat oven to 350°.
   
   Add about half the sauce to a large flat pan or baking dish and spread it out to cover the bottom. Add shredded cheese to a tortilla and sprinkle a bit of onion (optional), then roll and place in baking dish. Once all the enchiladas are rolled up and in the pan, pour the remaining sauce over, and then sprinkle the top with grated cheese.
   
   Bake for 10-12 minutes or until the cheese completely melts.
   
   Serve with rice and beans.
   
   *The hot powder makes this just a bit too spicy. Cut back or leave out.