Beef enchiladas with red sauce

Method

1. Preheat the oven to 200C/gas 6

2. Place the diced rump steak in a pan with the onions and garlic. Cover with water and cook for about 10-15 minutes until tender.

3. Drain off any remaining water. Shred the steak with two forks.

4. To make the salsa roja: place the tomato quarters on a baking tray and drizzle over the oil. Cook in the oven for about 40 minutes until soft.

5. Allow to cool slightly, then remove the skins and spoon out the seeds. The seeds can be discarded if a smooth sauce is preferred.

6. Remove the stalks from the soaked chillies, slit and remove the seeds by scraping gently with a small sharp knife.

7. Dry roast the garlic in a frying pan until golden.

8. Place the tomatoes, chilies and garlic in a blender and process until smooth. Add the sugar, paprika, lime juice, spring onion and oregano. Process for a few seconds. Taste and add salt as required. This paste will keep for up to 1 week in the fridge.

9. Rip 1 corn tortilla into small pieces in a pan, add the salsa roja and heat through till it thickens slightly.

10. Warm the remaining corn tortillas by wrapping them in a polythene bag and placing in a microwave oven for 1 minute. Alternatively, wrap in foil and place in a steamer over boiling water for 5 minutes to make them more malleable - if you are in Mexico and they are freshly made this may not be necessary.

11. Preheat a grill to medium.

12. Divide the beef mixture between the tortillas and roll up to make long tubes.

13. Pack the tortillas together tightly in an ovenproof dish. Pour over the salsa and sprinkle with the grated cheese. Place under the grill for 5 minutes until the cheese melts and the sauce begins to bubble.

14. To serve: garnish with onions and coriander. Drizzle with soured cream and serve refried beans on the side.