Beef Enchiladas (Enchiladas Con Carne)

Heat a large pan to a medium temperature, then add and spread the white flour around the bottom of the pan. Agitate often until light golden brown, then put aside in a separate container to cool.

Wipe out the pan, add 2 tbsp of oil and fully brown the ground beef on medium-high heat (only stir every two minutes or so to allow the meat to brown well). Remove the beef and then use the pan to cook the chopped jalapeño, garlic paste and diced onion for 10 minutes. Now, pour in the crushed tomatoes and continue to cook until the mixture is not watery at all.

Stir in the chili powder, cumin and oregano and continue to heat the mixture. Add the cooked beef and roasted flour and mix.

Now on medium heat, slowly integrate the chicken stock into the mixture while stirring. Bring to a simmer. Cook on a low level for 45 minutes to blend flavors well and allow to meat to become tender. The texture of the mixture will also change during this time. If your chicken stock already had salt in it, then be careful with adding more. Considereing this, add salt to taste.

Towards the end of this cooking time, preheat your oven to 400 °F / 200 °C.

In a separate pan, roast each corn tortilla for 10 seconds on each side in the rest of the heated, shimmering oil. Set aside on a rack to cool until all 12 tortillas are roasted.

Cover the bottom of a casserole dish with a layer of the meat mixture, then fill each enchilada with the mixture, then a sprinkling of cheese, and roll it up. Place the rolled enchiladas in layers, settling them next to each other in the casserole dish.

Top the enchiladas with the rest of the meat mixture and cheese. Bake for 15 minutes in the oven and serve.