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Tortilla Crepes

1/3 c. soy flour - sifted
1/2 c. water
2 T. corn meal
2 T. mulatto chili powder - (made from 2 whole dried mulatto chilies- ground in coffee grinder-chile powder can be substituted
1 T. melted lard or canola oil
1 T. cumin powder

¼ to ½ T. prisalla chile powder made of Colorado red seeds ground fine -or to use more seeds to UR likeness of heat
3 eggs

Beat eggs-water- cumin ñ  chili powder in large mixing bowl with wire whip. Add soy flour- corn meal- melted lard ñ beat until smooth. Preheat nonstick pan to medium heat. Add 1 tablespoon of canola oil to heating pan. Spoon about 2 tablespoons batter into hot pan making sure to rotate pan in circular motion (like you are making a crepe. Flip tortilla after 25-30 seconds each side (they should cook quickly. Place tortilla crepe between wax paper until all crepes cooked. Fill tortilla crepes with 1 ounce grated cheese. Roll - place in casserole dish. Spoon about 1 tablespoon sauce over each enchilada - bake in 325 ° F. oven last 20 minutes with carnitas.

Notes ~ these are better than using corn or floured tortillas for tacos or enchiladas or tosatada’s- Make thick or thin.