Beef enchiladas

Method

Serves 4.

Heat the olive oil in a medium saucepan. Once hot, add the onion, tomatoes and garlic and sauté for a few minutes.

Add the flour and spice mix (*1 tsp each of cumin, oregano, crushed coriander seeds, smoked paprika and chilli flakes, ½ tsp each of cinnamon, chipotle, black pepper and sweet paprika).

Stir until the flour makes a thick paste. Allow to cook for a minute, until fragrant.

Add the tomato paste and stock. Simmer for 10 minutes, stirring until the sauce thickens then set aside.

In a separate frying pan, cook the beef mince over medium heat for 10 minutes until browned.

Using a sharp knife, slice the corn kernels off the cob and add to the pan, along with the diced capsicum.

Cook for a further 5 minutes until the beef is cooked through.

Spoon about 500ml of the sauce into the beef mix, stirring to combine and remove from the heat.

Heat the corn tortillas (from La Tortilla) according to packet instructions and preheat the oven to 180C.

Spoon 3-4 tbsp of the beef mix into the centre of a corn tortilla, then roll up to cover, making a long tube. Place in a baking dish. Repeat with the remaining tortillas and beef.

Stack the filled tortillas closely together, so they support each other.

Once all tortillas are tucked in nicely together, top with the remaining sauce and sprinkle over the cheese.

Bake for 20 mins until cooked through, then divide into bowls.

Top each enchilada with sour cream and fresh coriander and serve.