Beef Enchiladas with Homemade Mexican Red Sauce

INGREDIENTS:

For Mexican Red Sauce:

8 dried ancho chiles (also called California chiles, as I discovered while emergency-googling in the international aisle at Wegmans)

3 whole garlic cloves, peeled

1 tbs salt

1 tbs sugar

2 tsp black pepper

2 tsp dried oregano

1 tbs cumin seeds (or ground cumin)

tiny pinch of ground clove (traditional, but optional)

2 tbs white vinegar

2 cups chicken broth

2 cups soaking liquid (from soaking the peppers)

¼ cup vegetable oil

For Beef Enchiladas:

20 soft corn tortillas

1 ½ lbs ground beef

1 medium onion finely diced

2 cloves garlic chopped

4 cups shredded cheese; I like a mixture of sharp cheddar and monterey jack

3-4 cups of enchilada sauce

INSTRUCTIONS: