Homemade Beef Enchiladas

In a bowl, combine all dry ingredients for the sauce. Set aside.

Heat oil and mix dry ingredients in a sauté pan or frying pan. Cook for a minute until fragrant. Add the tomato paste - cook a minute more.

Then, gradually add broth, stirring continuously to prevent lumps while cooking on low. (about 1/4 cup broth at a time) Once all the stock is added - add the vinegar. Continue to simmer until slightly thickened.

Remove from heat and let cool slightly. The sauce will thicken as it cools. If necessary, add a few tablespoons of water to bring back to the right consistency. Set aside. Pro tip - This can be stored in the fridge for up to 7 days, so feel free to make it ahead.

In a cast iron skillet or pan, brown the ground beef in oil, breaking the meat apart. Add onions and garlic and continue to sauté. Add the enchilada sauce and tomato paste—season with salt and pepper. Simmer for 10 minutes.

Add cheeses and cilantro - combine well. Taste and adjust seasoning. Set aside. Pro tip - This ground meat filling will keep in the fridge for up to 3 days, so feel free to make head.

Preheat the oven to 350℉/180℃/Gas Mark 4.

Fill - Lay tortillas on a flat surface. Add about 1/3 cup beef filling on the bottom third of the tortilla. Top with a generous amount of cheese. Roll it up seam side down. Continue until all the tortillas have been used up.

Layer - Add ½ cup enchilada sauce to a 9 x 13-inch baking dish and set aside. Place the filled tortillas in the baking dish seam side down. Top the tortillas with the remaining enchilada sauce.

Bake - Cover the baking dish with aluminum foil. Bake in the preheated oven for 15 to 20 minutes. Remove the foil and top with the remaining cheese. Continue to bake for another 15 minutes until golden and bubbling on top.

Garnish with freshly chopped cilantro.