Recipe - Tacos

TACO FILLING
1 pound LEAN GROUND BEEF
1 cup FINELY CHOPPED ONIONS
1 tablespoon SALT
1 cup ANCHO SAUCE
1 cup CHEDDAR OR LONGHORN CHEESE
SHREDDED LETTUCE

ANCHO SAUCE
12 ANCHO CHILIS
2 cup BOILING WATER
One fourth cup TOMATO PASTE
1 teaspoon FINELY CHOPPED GARLIC
1 teaspoon CRUMBLED DRIED OREGANO
One half teaspoon GROUND CUMIN
One half teaspoon SUGAR
1 One half teaspoon SALT

TORTILLAS
Three fourths cup CORNSTARCH
1 cup MILK
One half teaspoon SALT
1/3 cup CORNMEAL
2 tablespoon MELTED BUTTER

FILLING: BROWN MEAT, STIR IN One half CUP ONIONS AND SALT, ADD One half 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 One half 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 CORNSTARCHMILK
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.