Beef Enchiladas

Method

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1. Heat the oven to 200°C / 400°F.

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2. For the sauce, heat the oil in a saucepan over medium heat, whisk in the flour, chili powder, cumin, garlic powder and oregano and cook 1 minute.

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3. Whisk in the stock, tomato purée, vinegar and salt and simmer 10 minutes, until it coats a spoon like a thin gravy.

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4. Meanwhile brown the beef and onion in a large pan for 8 minutes, breaking it up. Add the garlic, chili powder, cumin and salt and cook 2 minutes. Drain off excess fat.

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5. Stir 120 ml of the sauce into the beef and take it off the heat.

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6. Spread another 120 ml of sauce over the base of a 23 x 33 cm baking dish.

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7. Warm the tortillas in a dry pan or the microwave. Dip each in the sauce, fill with beef and a handful of cheese, roll up and lay seam side down in the dish.

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8. Pour the remaining sauce over the top so every tortilla is covered and scatter over the rest of the cheese.

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9. Bake 20 minutes, until the sauce bubbles and the cheese is melted and browned in patches.

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10. Rest 5 minutes and serve with soured cream, coriander and spring onions.

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Chef’s Tips

• Dip the tortillas in the sauce before filling. Dry corn tortillas crack when rolled.
• Cover the tortillas completely with sauce or the exposed ends turn hard.
• Cook the flour in the oil for a full minute so the sauce does not taste raw.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Mexican rice
• Refried beans
• A cold lager

Storage & Reheating

Refrigerate up to 4 days and reheat covered at 180°C for 20 minutes. Freeze assembled and unbaked for 2 months and bake from frozen, adding 15 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.