Enchilada Sauce
2 tablespoons lard
2 tablespoons flour
1/4 cup mild chili powder
1/4 cup hot chili powder
2 cups beef stock base
Pinch of Mexican oregano
Pinch of cumin
Pinch of salt
Pinch of garlic powder

Melt lard. Add flour, stirring constantly until flour begins to brown. Remove from heat at once. Add chili powders, then stir in beef stock base. Continue to stir over heat. Season with remaining ingredients. Cook 15 minutes, stirring constantly.

Dip soft-fried corn tortilla in sauce 2/3 of the way down into tortilla. Sprinkle tortilla with diced onion and shredded cheese. Roll up. Layer with Enchilada Sauce generously. Sprinkle with shredded cheese, then onion. Place in oven for 15 minutes at 325 degrees F.

Serve garnished with lettuce, chopped scallions and chopped tomato.