Preheat the
oven to 160C / 325F / Gas 3. Place the meat on a sheet of foil and rub
it all over with the oil. Sprinkle both sides with the salt, oregano and
cumin and rub in well. Add the onion and garlic. Top with another sheet
of foil and roll up to seal the edges, leaving room for some steam
expansion during cooking. Place in a
baking dish and bake for 3 hours, until the meat is tender enough to
shred. Remove from the foil and shred the meat using two forks. Stir
120ml / 4fl oz / 1/2 cup of the enchilada sauce into the beef. Spoon a
thin layer of enchilada sauce on the bottom of a rectangular baking
dish, or in four and individual dishes. Place the remaining sauce in a
frying pan and warm gently.
Put a 1cm /
1/2 inch layer of vegetable oil in a second frying pan and heat until
hot but not smoking. With tongs, lower a tortilla into the oil; the
temperature is correct if it just sizzles. Cook for 2 seconds, then turn
and cook the side for 2 seconds. Lift out, drain over the pan, and then
transfer to the pan with the sauce. Dip in the sauce just to coat both
sides. Transfer to
the softened tortilla immediately to a plate. Spread about 2-3 spoonfuls
of the beef mixture down the centre of the tortilla. Roll it up and
place the filled tortilla seam-side down in the prepared dish. Repeat
this process for all the remaining tortillas.
Spoon the
remaining sauce from the frying pan over the beef enchiladas, spreading
it right down to the ends. Sprinkle the grated cheese down the centre.
Bake the enchiladas until the cheese topping just melts, for about 10-15
minutes. Sprinkle with chopped spring onions and serve at once, with
soured cream on the side.
Serves 4
For a quicker recipe, use minced beef. Fry
in a little oil with chopped onion and garlic, until browned all over.
