* 1 lb. beef
* 1 lb. pork
* 1 tomato, finely chopped
* 1 onion, coarsely chopped
* 1 clove garlic, minced
* 1 ancho chile
* 1 tablespoon achiote paste, dissolved in a bit of water
* 3 tablespoons butter or oil
* 1/2 cup olives, pitted and chopped
* 1/2 cup chopped almonds
* 1/2 cup raisins
* Salt, to taste
* 4 tomatoes, roasted
* 3 ancho chiles, roasted
* 3 pasilla chiles, roasted
* 1 piece of onion, roasted
* 3 cloves garlic, roasted
* 1 clove
* Pepper, and salt to taste
* 1 teaspoon sugar
* 2 1/2 cups water
* 3 tablespoons butter
* 1 teaspoon cornstarch, more if necessary
* 1 lb. of tortillas
* 1/2 lb. crumbled mexican cheese, or grated Monterey Jack

Preparation:

1) Slowly cook the meat in enough water and salt, then drain (reserving 2 cups of the resulting broth) and shred/chop. Fry in oil the tomatoes, the onion, garlic and chile, adding enough achiote (to your taste); after 3-4 minutes, add the cut meat, the olives, almonds and raisins, simmer for 5 minutes; this will be our meat stuffing preparation. Keep warm.

2) Blend the tomatoes with chiles, onion, garlic, pepper, sugar and clove with 1 cup of the reserved broth; pour to a saucepan and cook with the butter.

3) Add the last cup of broth. At the first sign of boiling, add the cornstarch (previously mixed and dissolved in a little bit of cold water) to make the sauce thicker.

4) Season with salt and simmer for several minutes; your sauce is ready.

5) Pass each tortilla in hot oil, slightly frying, then soak in the sauce, fill them with the meat preparation, wrap and cover with the sauce, then top with the crumbled cheese.

Serve your enchiladas from Tabasco to your guests... buen provecho!