Beef Enchiladas With Red Sauce - cooking recipe

Ingredients

1 1/4 lbs rump steak, cut into 2 inch cubes
2 ancho chilies, seeded
2 pasilla chiles, seeded
hot water, to cover
2 garlic cloves, smashed
2 teaspoons dried oregano
1/2 teaspoon ground cumin
2 tablespoons vegetable oil
7 fresh corn tortillas
shredded onion (to garnish)
flat leaf parsley (to garnish)
Variation
1 1/4 cups sour cream
3/4 cup grated cheddar cheese

Preparation

Put the steak in a deep frying pan and cover with water.
Bring to boil, then lower the heat and simmer for 1 to 1 1/2 hours, or until very tender.
Meanwhile, put the dried chillies in a bowl and pour over the hot water.
Leave to soak for 30 minutes, then tip the contents of the bowl into a blender and whizz to a smooth paste.
Drain the steak and let it cool, reserving 1 cup of the cooking liquid.
Meanwhile, fry the garlic, oregano and cumin in the oil for 2 minutes.
Stir in the chili paste and the reserved cooking liquid from the beef.
Tear one of the tortillas into small pieces and add it to the mixture.
Bring to the boil, then lower the heat.
Simmer for 10 minutes, stirring occasionally, until the sauce has thickened.
Shred the steak, using two forks, and stir it into the sauce, heat through for a few minutes.
Spoon some of the meat mixture on to each tortilla and roll it up to make an enchilada.
Keep the enchiladas in a warmed dish until you have rolled them all.
Garnish with shred of onion and fresh flat leaved parsley and then serve immediately with some Salsa.
Variation: For a richer version place the rolled enchiladas side by side in a gratin dish.
Pour over 1 1/4 cups sour cream and 3/4 cup grated cheddar cheese.
Place under a preheated grill for 5 minutes or until the cheese melts and the sauce begins to bubble.
Serve at once with the salsa.