bacon fat in a (10"-12") skillet for 1 or 2 minutes. Reduce heat. Stir in the chile powder - watch it carefully, it burns easily. Add the flour, salt and the first measure of broth. Cook over medium low heat, stirring constantly, for 2 or 3 minutes to remov the raw taste from the chile powder. Bring the second measure of broth to a boil in a saucepan. Transfer the cooked flour and chile mixture to the workbowl of a food processor with the metal blade in place. With the machine running, pour about half the stock from the saucepan throu the feed tube. Turn off the food processor. Pour the contents of the workbowl into the saucepan with the remaining stoc Cook over low heat, stirring steadily, until smooth. Mix the cumin with the ground beef. Add the ground beef to the saucepan. Adjust seasonings to taste. Set aside. Use the food processor to finely chop both cheeses. Reserve enough of the cheese to use as a topping. Set the remainder aside. Chop the onion. Place the chopped onion in a strainer under running cold water to remove th bitter taste. Reserve some of the chopped onion for use as a garnish. Preheat the oven to 350 degrees. Heat about 1/2" of oil to 300 degrees in a large skillet. Pass each tortilla briefly through the oil to soften and seal - don't let them get crisp. Press between paper towels to remove excess oil. Dip each tortilla in the hot sauce. Fill with some of the cheese and some of the onion. Roll each tortilla up. Place the tortillas, seam side down, in a baking dish large enough to hold them all in a single layer. Cover with foil. Bake for 10 minutes. Remove from the oven. Increase the oven temperature to 475 degrees. Remove the foil. Spoon about half of the sauce over the enchiladas. Top with the reserved cheese. Bake, uncovered, until the cheese is melted (about 5 minutes). Top the enchiladas with the reserved chopped onion. Serve with the remaining sauce alongside