from Around The Family Table

This recipe comes from Rose Quintana, Portland gallery owner and fine cook.

1 dozen corn tortillas
11/2 pounds medium cheddar cheese,
Tillamook preferred
1 large white onion, chopped fine
1 quart chili sauce (recipe follows)

To make the sauce:
1 pound ground beef
1 tbsp. flour
1/2 cup red chili powder, Coronado or Baca
(I grind my own using several types of dried chilies)
Fresh garlic, chopped
1 quart hot water
Oregano and Cumin to taste, episote if you have some
(I often add some black coffee and/or a bit of chocolate)

Brown beef. Drain off excess fat, leaving a tablespoon.

Add flour to pan, and stir until brown. Mix chili powder with a little hot water to make a smooth paste. Add this and the rest of the quart of water to meat; add salt, garlic and herbs. Mix well and simmer for 15 minutes.

Meanwhile dip tortillas in hot oil to soften, spread on paper towels to absorb excess oil. Sprinkle each tortilla with a layer of grated cheese and chopped onion. Roll up. Place in a baking dish, cover with the chili sauce and more grated cheese. Heat in 350°F oven for about 15 minutes until cheese melts and everything looks bubbly.