Enchiladas

Ingredients

• 1 cup Cornmeal
• 1 cup Wheat flour
• 1/2 cup Water (Quantity estimated (not specified in original recipe))
• 1 cup Sausage, ground
• 1/2 unit Onion, grated
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Drippings (or vegetable oil) (Originally drippings. Substituted with vegetable oil for modern preference.)
• 2 tablespoons Flour
• 1 cup Soup stock
• 1 cup Strained tomatoes
• 2 tablespoons Vinegar
• 1 tablespoon Spanish pepper sauce (or hot sauce) (Originally Spanish pepper sauce. Substituted with hot sauce for modern preference.)

Instructions

1. 1In a bowl, combine the cornmeal and wheat flour. Gradually add water, mixing until a dough forms. Knead the dough until it comes together. Let it rest for 10 minutes.
2. 2Roll the dough into thin, round cakes. Cook the tortillas in a non-greased pan over medium heat for about 1-2 minutes per side, or until lightly browned. Keep the cooked tortillas warm by wrapping them in a clean cloth.
3. 3Grind the sausage. In a bowl, combine the ground sausage, grated onion, and Worcestershire sauce.
4. 4Fill each warm tortilla with the sausage mixture. Roll up the tortillas.
5. 5In a pan, heat the drippings (or vegetable oil). Whisk in the flour until smooth. Gradually add the soup stock, stirring constantly. Stir in the strained tomatoes, vinegar, and Spanish pepper sauce (or hot sauce). Simmer the sauce until it thickens slightly.
6. 6Pour the sauce over the rolled enchiladas and serve immediately.