BEEF ENCHILADAS WITH RED SAUCE

Steps:

• 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.