Mexican Enchiladas | Juicy Beef Dinner

First, prepare the sauce: In a small saucepan, heat 2 tablespoons of oil, add the spelt flour, and sauté for 1-2 minutes over low to medium heat. Then add the ground chili, 2 teaspoons of sweet paprika, cumin, and dried oregano, and sauté for another 60-90 seconds. Pour in about 100 ml of beef broth, and stirring constantly, heat for 2-3 minutes until it thickens. Then add the remaining broth in several batches and bring to a boil. Reduce the heat, crush in 2 cloves of garlic, and cook for 2-4 minutes until the sauce thickens sufficiently. Remove from heat and season with a pinch of salt.

Prepare the meat filling: Finely chop the red onion, peel the remaining 4 cloves of garlic, and drain the red beans. In a large pan, heat the remaining 1 tablespoon of oil, add the ground beef, ground coriander, the remaining 1 teaspoon of sweet paprika, and a pinch of salt. Sauté the meat for 3-4 minutes over medium to high heat. Add the chopped onion and sauté for another 2-3 minutes. Make a small well in the center of the pan, add the tomato paste, and sauté for 60-90 seconds. Mix everything together, add the beans, crush in the remaining garlic, pour in 100 ml of water, and cook for 2-3 minutes until the sauce thickens.

Preheat the oven to 200 °C. Prepare a large ovenproof dish (approx. 15 cm x 20 cm) and finely grate the cheddar cheese. Set aside about 100 ml of the sauce for the topping. Use the rest of the sauce to fill the tortillas: fill each tortilla with the meat mixture, drizzle with a little sauce, then roll up tightly. Place the filled tortillas in the dish, spread the reserved 100 ml of sauce over them, and sprinkle generously with grated cheese. Bake in the oven for 8-12 minutes at 200-210 °C until the cheese melts and browns.