Enchiladas

Sauce:

4 tablespoons olive oil

4 tablespoons flour

4 teaspons ground chili powder

1-1/2 teaspoon ground cumin

1 teaspoon garlic powder

1/2 teaspoon dried oregano

1 teaspoon salt, to taste

Pinch of cinnamon

3 tablespoons tomato paste

2-1/2 cups vegetable broth

2 teaspoons vinegar

black pepper, to taste

In a medium-sized pot over medium heat, warm the oil until it’s it’s hot . Sprinkle in the flour and spices on contact while whisking for about a minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit. Remove from heat, then whisk in the vinegar and season to taste with freshly ground black pepper. 

500 g.  ground beef

1 medium onion, finely chopped

1/2 teaspoon salt

1 tablespoon taco seasoning (see my recipe)

diced green chilies (to taste)

1 cup chopped green onions

3 cups grated Cheddar cheese

Coriander, for garnish

8-10 corn tortillas

Preheat the oven to 180°C.

Brown the ground beef with the onions in a large skillet over medium high heat. Drain the fat, add the salt and taco seasoning, stir to combine. Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, and green onions. Top with a generous portion of grated Cheddar. Roll up the tortilla and place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese. Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped coriander over the top and serve.