Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------TACO FILLING-----------------------------
1 lb LEAN GROUND BEEF
1 c FINELY CHOPPED ONIONS
1 tb SALT
1 c ANCHO SAUCE
1 c CHEDDAR OR LONGHORN CHEESE
SHREDDED LETTUCE

------------------------ANCHO SAUCE-----------------------------
12 ANCHO CHILIS
2 c BOILING WATER
1/4 c TOMATO PASTE
1 ts FINELY CHOPPED GARLIC
1 ts CRUMBLED DRIED OREGANO
1/2 ts GROUND CUMIN
1/2 ts SUGAR
1 1/2 ts SALT

-------------------------TORTILLAS------------------------------
3/4 c CORNSTARCH
1 c MILK
1/2 ts SALT
1/3 c CORNMEAL
2 tb MELTED BUTTER

FILLING: BROWN MEAT, STIR IN 1/2 CUP ONIONS AND SALT, ADD 1/2 CUP
ANCHO SAUCE, TASTE FOR SEASONING. SPOON INTO SHELLS SERVED WITH
SHREDDED LETTUCE, GRATED CHEESE, REMAINING ONIONS AND ANCHO SAUCE IN
4 BOWLS. ANCHO SAUCE: TEAR OUT SEEDS. TEAR CHILIS INTO PIECES, PLACE
IN BOWL AND POUR BOILING WATER OVER. SOAK FOR AN HOUR. DRAIN AND
RESERVE LIQUID. SIEVE CHILIS. POUR 1 1/2 CUPS LIQUID INTO CHILIS AND
MIX WELL. ADD REST OF INGREDIENTS AND BRING TO BOIL. REDUCE HEAT AND
SIMMER 10 MINUTES OR UNTIL SAUCE THICKENS. TORTILLAS: MIX THE
CORNSTARCH AND MILK TO A SMOOTH PASTE. BEAT THE EGGS AND SALT IN A
BOWL. ADD CORNMEAL AND MIX WELL. ADD BUTTER AND CORNSTARCH-MILK
MIXTURE. BEAT. POUR INTO HOT GREASED SKILLET. TURN TO COAT THE BOTTOM
OF THE SKILLET. ASSEMBLE BY PUTTING FILLING ON TORTILLA, THEN PLACING
CHEESE, ONIONS, ANCHO SAUCE, AND SHREDDED LETTUCE ON TOP, THEN EATING.

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