Beef Enchiladas With Red Sauce

Step 1: Put the steak in a deep frying pan and cover with water.

Step 2: Bring to boil, then lower the heat and simmer for 1 to 1 1/2 hours, or until very tender.

Step 3: Meanwhile, put the dried chillies in a bowl and pour over the hot water.

Step 4: Leave to soak for 30 minutes, then tip the contents of the bowl into a blender and whizz to a smooth paste.

Step 5: Drain the steak and let it cool, reserving 1 cup of the cooking liquid.

Step 6: Meanwhile, fry the garlic, oregano and cumin in the oil for 2 minutes.

Step 7: Stir in the chili paste and the reserved cooking liquid from the beef.

Step 8: Tear one of the tortillas into small pieces and add it to the mixture.

Step 9: Bring to the boil, then lower the heat.

Step 10: Simmer for 10 minutes, stirring occasionally, until the sauce has thickened.

Step 11: Shred the steak, using two forks, and stir it into the sauce, heat through for a few minutes.

Step 12: Spoon some of the meat mixture on to each tortilla and roll it up to make an enchilada.

Step 13: Keep the enchiladas in a warmed dish until you have rolled them all.

Step 14: Garnish with shred of onion and fresh flat leaved parsley and then serve immediately with some Salsa.

Step 15: Variation: For a richer version place the rolled enchiladas side by side in a gratin dish.

Step 16: Pour over 1 1/4 cups sour cream and 3/4 cup grated cheddar cheese.

Step 17: Place under a preheated grill for 5 minutes or until the cheese melts and the sauce begins to bubble.

Step 18: Serve at once with the salsa.