Beef Enchiladas With Red Sauce

Recipe by Derf2440
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 27mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the steak in a deep frying pan and cover with water.
  • Bring to boil, then lower the heat and simmer for 1 to 1 1/2 hours, or until very tender.
  • Meanwhile, put the dried chillies in a bowl and pour over the hot water.
  • Leave to soak for 30 minutes, then tip the contents of the bowl into a blender and whizz to a smooth paste.
  • Drain the steak and let it cool, reserving 1 cup of the cooking liquid.
  • Meanwhile, fry the garlic, oregano and cumin in the oil for 2 minutes.
  • Stir in the chili paste and the reserved cooking liquid from the beef.
  • Tear one of the tortillas into small pieces and add it to the mixture.
  • Bring to the boil, then lower the heat.
  • Simmer for 10 minutes, stirring occasionally, until the sauce has thickened.
  • Shred the steak, using two forks, and stir it into the sauce, heat through for a few minutes.
  • Spoon some of the meat mixture on to each tortilla and roll it up to make an enchilada.
  • Keep the enchiladas in a warmed dish until you have rolled them all.
  • Garnish with shred of onion and fresh flat leaved parsley and then serve immediately with some Salsa.
  • Variation: For a richer version place the rolled enchiladas side by side in a gratin dish.
  • Pour over 1 1/4 cups sour cream and 3/4 cup grated cheddar cheese.
  • Place under a preheated grill for 5 minutes or until the cheese melts and the sauce begins to bubble.
  • Serve at once with the salsa.
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