* 20 Corn tortillas
* 3 tablespoons vegetable shortening
* 1 lb. ground beef meat
* 1 onion
* 3 cloves garlic
* 3 teaspoons chicken broth powder
* 1 cup almonds, sliced
* 1/2 cups raisins
* 15 green olives (pitted and chopped)
* 1 cup cooked peas with carrots, seasoned
* 8 red tomatoes, roasted
* 5 guajillo chiles (seeded, soaked in hot water)
* 1 1/2 cups water
* 3/4 cups vegetable oil
* 1 romaine lettuce, thinly shredded
* 10 radishes, sliced
* 1/2 lb. white cheese (crumbled panela type)
* 1/2 cup mexican-style crema, or sour cream

Preparation:

1) In a skillet, heat up one tablespoon butter and fry the meat with the chopped onion and pressed-in garlic; when the meat is about to be cooked, add half the chicken broth powder, the almonds, raisins, olives and peas and carrots; season with salt. Reserve.

2) In a blender, liquefy the cooked and chopped tomatoes with 2 garlic cloves, the remaining chicken broth, the chiles and water. Melt the remaining butter in a pot then pour the sauce in; simmer for about 10 minutes then remove from heat.

3) First dip the tortillas in the sauce, then fry them in another skillet with hot oil. Place some cooked meat mixture along the middle of each tortilla then roll them up, placing them on the plate, the seam turned towards the plate.

4) Heat up the peas with carrots. Arrange enchiladas on a plate, and pour a little more tomato sauce over them, place some shredded lettuce, sliced radishes, crumbled cheese and Crema or sour cream over it all.

Serve your delicious Enchiladas Colimenses to your guests...