New-Mexico-style enchiladas with eggs
	     1 lb      ground beef
	     1-2       cloves garlic, minced
	     1 tsp     salt (or use more or less to taste)
	     1-3 tsp   chili powder (to taste)
	     1 Tbsp    flour
	     4 oz      tomato sauce
	     8 oz      water
	     2         corn tortillas
	     2         eggs
	               vegetable oil
	     1 cup     shredded lettuce
	     1         large tomato, chopped
	     1         medium onion, chopped
	     5 oz      cheddar cheese, grated
	          (1)  Saut'.e the beef over medium heat until it has lost
	               its raw red color, chopping it with the edge of a
	               spoon into small pieces as it cooks.  Add the
	               garlic and spices and cook another 3-4 minutes.
	               Add salt, pepper, and chili powder to taste.
	               Remember that the flavor of chili mellows as it
	               cooks, although it won't get less hot.
	          (2)  Add the flour to the meat mixture and stir well.
	               Add the tomato sauce and water.  Simmer gently
	               (uncovered) for about 45 minutes, until it has
	               thickened and the flavors are blended.
	          (3)  Heat about 1/4 inch of oil in a small skillet over
	               medium-high heat, until it sizzles when a bit of
	               tortilla is dropped in.  Soften the tortillas
	               briefly in the oil, one at a time, about 5 seconds
	               on a side.  (Turn with tongs, being careful not to
	               tear them.)  Drain on paper towels.
	          (4)  Prepare another small skillet with a small amount
	               of oil in the bottom, enough for frying an egg.
	          (5)  Assembling the enchiladas requires you to keep
	               track of several things at once.  Start an egg
	               frying for each enchilada.  Make sure that the
	               yolk is cooked soft, not hard!  Put one tortilla
	               on a dinner plate.  Cover it with a medium-thick
	               layer of meat sauce.  Sprinkle chopped onion and
	               grated cheese on top.  Sprinkle lettuce and
	               chopped tomato around the edge.  Top with another
	               tortilla.  Cover with more meat sauce, sprinkle
	               more onion and cheese.  Now top with the fried egg
	               and serve immediately.
	     You can also make single-decker enchiladas, for people with
	     small appetitites. Omit the second layer of tortilla, meat,
	     onion and cheese, but don't forget the egg.  If you make
	     single-deckers, you will need twice as many tortillas and
	     twice as many eggs, but the same amount of the other

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