1 ½ teaspoon ground cumin
1 ½ teaspoon garlic powder
1 ½ teaspoon onion powder
1 teaspoon ground mustard seed
1 teaspoon dried oregano leaves
1 teaspoon ground dried adobo chili peppers
1 teaspoon ground dried guajillo peppers
1 teaspoon ground dried pasilla chili peppers
½ teaspoon cayenne pepper
½ teaspoon fresh cracked black pepper
7 tablespoon whole wheat flour
3 ½ cup beef stock
2 tablespoon plus ¼ cup vegetable oil
2 cups chopped fine onion (1 cup soaked overnight in red wine vinegar, cover onions completely-drain & discard vinegar)
2 cups chopped bell peppers (½ red & ½ yellow or orange)
1 tablespoon minced garlic
2 tablespoon minced ginger
1 pound ground beef (90% lean or higher)
½ cup fresh minced Anaheim pepper
10 large burrito size flour tortillas (9 or 10 inch)
1 pound shredded sharp cheddar cheese
Mix all of seasoning blend ingredients in a bowl.
Dissolve 2 tablespoons of flour in ¾ cup of beef stock and set aside. Heat 2 tablespoon oil in medium heavy bottom pan over high heat. Add 1 cup un-soaked onion and bell pepper stir continuously; when they begin to brown, add garlic, ginger and 1 tablespoon seasoning blend. Add meat; cook until it has browned without large chunks of meat. Stir in flour stock mixture. Cook 3 minutes until it is thickened. Remove from heat. Set aside. Prepare sauce. Heat remaining oil over high heat in heavy bottom pan. Add remaining flour and whisk constantly. When it starts to stick, add Anaheim peppers and soaked and drained onions. Whisking constantly and vigorously to keep from scorching. Immediately add remaining seasonings and stock continue to whisk. Lower heat to medium till sauce has thickened and turned reddish brown. Preheat oven to 350 degrees.
Spread each tortilla with a layer of sauce. Top it with ½ cup filling, 1 tablespoon cheddar cheese. Roll up the tortilla and place in 9 x13 casserole dish. Repeat the process with the remaining tortillas. Place the rest of sauce and cheese on top. Bake uncovered for 15 minutes. Serve hot when cheese has melted completely.