Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to grill for use in Step 3.

Washing Instruction

Wash your hands and tomatoes well. Rinse your coriander thoroughly and drain on paper towel.

Gino's Tip

When adding your mince to the pan, try to crumble it as much as possible and once in the pan, use a whisk or a wooden spoon to break it up into smaller pieces. Let your mince crisp and brown and develop color and flavor. Bits will get stuck to the bottom of your pan (fond) and can be removed once you're done by deglazing with a splash of water - even better some chicken stock or white wine.....sssshhhh I didn't say a thing.

Step 1 - Mexican Beef

Heat a large casserole pan over med-high heat, add a few glugs of olive oil and fry your rump mince for 8-12 minutes until brown and crisp - See Gino's Tip. Proceed to add your garlic sauce, tomato passata, a few dashes of water and black beans; reduce your heat to low-medium and cook for 2-3 minutes until heated through. Taste your spicy rump and season with salt and pepper to your liking.

Step 2 - Coriander Salsa

Mix your diced tomatoes, diced onion and chopped coriander in a medium mixing bowl. Add your red wine vinegar and a few good glugs of olive oil, taste and season with salt and pepper. You can offset your tartness with a touch of sugar/sweetener.

Step 3 - Assembling your Enchiladas

Lay your tortillas on a clean work surface and place a spoonful of your Mexican rump in each, roll into a cigar shape and tightly fit into a medium baking dish. Now top your tortillas with your DD Cheese Sauce, thinly spread over your enchiladas, then sprinkle over your grated white cheddar and season with salt and pepper. Pop into the oven on grill for 2-3 minutes until your tortillas have warmed through and your cheese is gooey.

To serve

Divide your enchiladas amongst your servings and top with your coriander salsa and guacamole. Enjoy!