tacoritos

courtesy of: missi
serves: 4-6

- 4 heaping tbsp vegetable shortening
- 4 heaping tbsp flour
- 4 heaping tbsp red chili powder
- 2tsp garlic powder or garlic salt
- 4c cold water
- 1c fresh, diced tomatoes
- 1/2c diced green chiles
- 1/4c minced onion
- 1lb ground pork sausage
- 1lb ground chuck
- 1/4c onion, chopped
- 1-1/2c green chile hot sauce
- 1c refried beans
- salt, to taste
- 8 white flour tortillas
- 1lb cheddar, shredded
- 1/2 head lettuce, chopped

1. preheat oven to 350.

2. melt shortening in skillet. add flour and brown lightly to make a roux.

3. add red chili powder, garlic powder, and cold water. simmer slowly until gravy thickens. set aside.

4. in a separate bowl, crush tomatoes. add chiles and minced onion and blend well.

5. brown sausage, ground chuck, and chopped onion in a skillet. drain excess grease.

6. add green chile sauce, refried beans, and salt, to taste. turn heat to low and simmer until warm.

7. prepare a 9x13 baking dish and place a couple of tbsp of enchilada gravy on the bottom to prevent sticking.

8. dip each tortilla in the gravy and lay flat in the baking dish. spread meat filling across the center of the tortillas, top with shredded cheese and lettuce.

9. roll up the tortilla and repeat until tortillas are gone. when finished, pour leftover gravy on top.

10. sprinkle with more cheese and bake for 10-15 min or until cheese has melted.

image: a new chelsea morning