Summary

Ingredients

• 6 wheat tortilla (s)
• 150 g cheese, rated
• 400 g round beef
• 2 medium onion (s)
• 2 cloves garlic)
• 1 handful jalapeños, pickled
• 300 g tomatoes, passata
• 2 teaspoons vegetable broth or beef broth
• 1 tablespoon, heaped flour
• coriander
• cumin
• paprika
• salt
• pepper
• Oil for frying

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Instructions

1. Make the sauce: Finely chop 1 onion and 1 garlic clove. Heat roughly 3 tablespoons oil over medium heat and cook the onion and garlic for 2-3 minutes until soft.
2. Add 1 tablespoon flour and 1 teaspoon paprika to the pan, stirring for 1 minute.
3. Add 50 ml stock to deglaze the pan. Stir in the 300g passata and bring to a boil, then simmer for 2 minutes. Season with coriander, cumin, salt and pepper to taste. Reduce heat to low and keep warm.
4. Make the filling: Heat oil over medium-high heat in another pan. Cook the 400g ground beef, stirring to break it up, until browned and cooked through to 71°C (160°F) with no pink remaining, about 6-8 minutes.
5. Finely dice the remaining onion, remaining garlic clove, and the pickled jalapeños. Add to the meat and cook for 1 minute.
6. Stir in about 1 teaspoon broth powder. Season with coriander, cumin, paprika and pepper to taste. Continue cooking for 3-4 minutes until most of the liquid has evaporated.
7. Assemble the enchiladas: Spread a thin layer of sauce on the bottom of a baking dish.
8. Brush each tortilla with sauce, fill with the meat mixture, and roll up tightly.
9. Place the rolled tortillas seam-side down in the baking dish.
10. Pour the remaining sauce over the tortillas and sprinkle the 150g grated cheese on top.
11. Bake in a preheated oven at 200°C (392°F) for 15-20 minutes until the cheese is melted and starting to brown.