Tex-Mex Beef Enchiladas with Red Sauce

Red enchilada sauce

• 1 tbsp Sunflower oil
• 2 cloves Garlic
• 2 tbsp Ancho chili powder
• 2 tsp Ground cumin
• 1 tsp Dried oregano
• 700 ml Tomato passata
• 150 ml Water
• 1 Lime
• 1 tsp Fine sea salt
• ½ tsp Black pepper

Beef filling and assembly

• 1 tbsp Sunflower oil
• 1 medium Yellow onion
• 2 cloves Garlic
• 500 g Minced beef
• 1 tsp Ground cumin
• 1 tbsp Ancho chili powder
• 1 tsp Dried oregano
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 10 pieces Corn tortillas
• 200 g Cheddar cheese

1. Heat the oven to 200°C (390°F). Peel and finely chop the onion, then peel and finely chop the garlic.
2. Make the sauce: warm the sunflower oil in a saucepan over medium heat, then cook half the garlic for 30 seconds until fragrant. Whisk in 2 tbsp ancho chili powder, 2 tsp ground cumin and 1 tsp dried oregano for 20 seconds, then whisk in the tomato passata, water, fine sea salt and black pepper.
3. Bring the sauce to a gentle simmer and cook for 10 minutes, stirring occasionally, until slightly thickened. Take off the heat and stir in the juice of the lime.
4. Cook the filling: heat the remaining sunflower oil in a large frying pan over medium-high heat. Add the onion and cook for 6 to 8 minutes until softened and lightly golden, then stir in the remaining garlic for 30 seconds.
5. Add the minced beef and cook for 6 to 8 minutes, breaking it up, until browned with no pink remaining. Stir in 1 tsp ground cumin, 1 tbsp ancho chili powder, 1 tsp dried oregano, fine sea salt and black pepper, then cook for 1 minute.
6. Pour about a third of the red sauce into the base of a baking dish and spread it out. Warm the corn tortillas briefly in a dry frying pan, 10 to 15 seconds per side, just until pliable.
7. Divide the beef filling between the tortillas, roll them up, and arrange seam-side down in the dish. Pour over the remaining sauce, making sure the tortillas are well coated.
8. Grate the cheddar cheese and scatter it over the top. Bake for 18 to 22 minutes until bubbling at the edges and the cheese is melted and lightly golden.
9. Rest for 5 minutes so the sauce settles, then serve hot. Spoon a little extra sauce from the dish over each portion.

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