Ingredients
Beef Filling
½ kg (1 lb) ground beef
1 tsp salt
1 tbsp vinegar
1 tsp yellow soup powder or bouillon powder
1 tsp chili or paprika powder
Sauce
½ onion, finely chopped
2 tbsp oil
1 tbsp flour
2 tbsp chili powder
¼ tsp cumin
¼ tsp oregano
1 tsp salt
2 tsp sugar
2 cups tomato juice
Assembly:
8-10 Corn tortillas
3 cups Shredded cheese
Preparation
1. Prepare the beef
In a skillet, combine the ground beef, salt, vinegar, soup powder, and chili powder. Cook over medium heat until fully browned. Set aside.
2. Make the sauce
Roast the onion until lightly caramelized, then transfer to a blender. Add spices and tomato juice and blend until smooth.
Heat oil in a saucepan over medium heat. Stir in the flour and chili powder and cook briefly. Add the blended sauce, cumin, oregano, salt, and sugar. Simmer gently for 10–15 minutes, stirring occasionally, until slightly thickened.
3. Prepare the tortillas
Lightly warm the tortillas so they are soft and flexible.
4. Assemble the enchiladas
Add a small amount of beef filling, roll it up, and place seam-side down in a greased glass baking dish. Repeat with remaining tortillas. Pour Sauce over rolled tortillas. Cover with foil
5. Bake
Sprinkle shredded cheese evenly over the enchiladas. Bake at 350°F (175°C) for 15–20 minutes, or until the cheese is melted and bubbly, take off foil for the last 5 minutes.
Serving Suggestions
Serve with rice, beans, or a simple salad