| | FILLING |
| 4 | c | Shredded Carne Seca; (dried beef) or the following recipe for |
| | CARNE MACHACA |
| 2 | lb | Boneless beef roast; cut in large pieces, (up to 2-1/2) |
| 1 | sm | Onion; coarsely chopped |
| 1 | tb | Ground hot chile; (up to 2) |
| | Water |
| | SAUCE |
| 3 | tb | Flour |
| 4 | tb | Oil |
| 1 | c | Onions; chopped |
| 2 | | Cloves garlic; chopped |
| 6 | | Chopped green New Mexican chiles; roasted, peeled, seeded or 2, (4 oz.)cans |
| 1/2 | ts | Ground cumin |
| 2 | md | Tomatoes; peeled, seeded and chopped |
| 3 | c | Reserved beef broth |
| | ENCHILADAS |
| 24 | | Corn or blue corn tortillas |
| | Oil |
| 2 | c | Shredded Monterey Jack cheese |
| 1 | c | Chopped onions |
| | Shredded lettuce |
| | Chopped tomatoes |
