Name: Beef Enchiladas with Red Sauce
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tsp onion powder; 1 tsp garlic powder; 1 tbsp ground cumin; 1 tbsp sweet paprika; 1 tbsp dried oregano; 0.5 tsp cayenne pepper (optional, for more heat); 2 tbsp olive oil; 3 tbsp plain flour; 500 ml chicken stock; 375 ml passata; 0.25 tsp salt; 0.25 tsp pepper; 1 tbsp olive oil; 2 cloves garlic, finely chopped; 1 onion, finely chopped; 500 g minced beef; 1 can black beans (about 400 g), drained; 1 tsp salt; pepper (to taste); 8 wheat tortillas; 200 g grated cheese, good melter (e.g. Cheddar or Gouda); coriander, roughly chopped (to serve, optional)

Preparation

Mix all the spice mix ingredients in a small bowl and set aside.
For the sauce, warm the oil in a saucepan over medium heat, stir in the flour and cook for a minute, stirring. First stir in just a small splash of stock (about 100 ml) until you have a smooth, thick paste, then stir in the rest of the stock, passata, salt, pepper and 2 tablespoons of the spice mix.
Simmer the sauce over slightly higher heat for 3 to 5 minutes, stirring often, until it is as thick as syrup, then take off the heat. Preheat the oven to 180 °C (conventional).
For the filling, heat the oil in a large frying pan over high heat, fry the garlic and onion for 2 minutes, add the mince and fry for 2 minutes until crumbly. Stir in the remaining spice mix and fry for another 2 minutes, until the mince is browned throughout.
Stir in the black beans, about 60 ml of the sauce, salt and pepper, cook for 2 minutes and take the pan off the heat.
Spread a thin layer of sauce over the base of a baking dish so nothing slips. Spoon filling onto the lower half of each tortilla, roll up and place seam side down in the dish.
Pour the remaining sauce over the enchiladas, sprinkle with the cheese and bake covered (with foil) for 10 minutes, then uncovered for another 10 minutes, until the cheese has melted. Serve hot with coriander.

Drink with it

Dark beer · excellent match
Dark Mexican lager in the Vienna style or a Franconian Dunkel
Caramel malt meets tomato, cumin and browned mince, and the carbonation cuts through the melted cheese.
Which beer goes with food? More than just pils with barbecue
Red wine · excellent match
Zinfandel, Garnacha or Tempranillo Crianza, lightly chilled
Ripe fruit and soft tannins stand up to the spiced tomato sauce; the wine stays juicy because the sauce has hardly any heat.
Which wine pairs with food? A simple approach to choosing
Aged tequila · excellent match
Tequila Reposado, on ice
Vanilla and caramel cask notes pick up the cumin and the roasted flavours of the mince; ice holds the alcohol back.
Tequila Blanco, Reposado, and Añejo: what aging changes
Pale lager · good match
Mexican lager with a wedge of lime
Cold and light, it freshens the palate between cheese and tortilla and lets the spices take the lead.
Pils or Helles: What's the Difference?

Preparation

Mix all the spice mix ingredients in a small bowl and set aside.
For the sauce, warm the oil in a saucepan over medium heat, stir in the flour and cook for a minute, stirring. First stir in just a small splash of stock (about 100 ml) until you have a smooth, thick paste, then stir in the rest of the stock, passata, salt, pepper and 2 tablespoons of the spice mix.
Simmer the sauce over slightly higher heat for 3 to 5 minutes, stirring often, until it is as thick as syrup, then take off the heat. Preheat the oven to 180 °C (conventional).
For the filling, heat the oil in a large frying pan over high heat, fry the garlic and onion for 2 minutes, add the mince and fry for 2 minutes until crumbly. Stir in the remaining spice mix and fry for another 2 minutes, until the mince is browned throughout.
Stir in the black beans, about 60 ml of the sauce, salt and pepper, cook for 2 minutes and take the pan off the heat.
Spread a thin layer of sauce over the base of a baking dish so nothing slips. Spoon filling onto the lower half of each tortilla, roll up and place seam side down in the dish.
Pour the remaining sauce over the enchiladas, sprinkle with the cheese and bake covered (with foil) for 10 minutes, then uncovered for another 10 minutes, until the cheese has melted. Serve hot with coriander.

Drink with it

Dark beer · excellent match
Dark Mexican lager in the Vienna style or a Franconian Dunkel
Caramel malt meets tomato, cumin and browned mince, and the carbonation cuts through the melted cheese.
Which beer goes with food? More than just pils with barbecue
Red wine · excellent match
Zinfandel, Garnacha or Tempranillo Crianza, lightly chilled
Ripe fruit and soft tannins stand up to the spiced tomato sauce; the wine stays juicy because the sauce has hardly any heat.
Which wine pairs with food? A simple approach to choosing
Aged tequila · excellent match
Tequila Reposado, on ice
Vanilla and caramel cask notes pick up the cumin and the roasted flavours of the mince; ice holds the alcohol back.
Tequila Blanco, Reposado, and Añejo: what aging changes
Pale lager · good match
Mexican lager with a wedge of lime
Cold and light, it freshens the palate between cheese and tortilla and lets the spices take the lead.
Pils or Helles: What's the Difference?

Beef Enchiladas with Red Sauce

Preparation

Drink with it

Dark Mexican lager in the Vienna style or a Franconian Dunkel

Zinfandel, Garnacha or Tempranillo Crianza, lightly chilled

Tequila Reposado, on ice

Mexican lager with a wedge of lime

This pairs well too.

Beef Rouladen

Birria Tacos with Dipping Broth

Braised beef in red wine (Rinderschmorbraten)

Carne Asada (Grilled Beef Steak with Lime)

Beef Enchiladas with Red Sauce

Preparation

Drink with it

Dark Mexican lager in the Vienna style or a Franconian Dunkel

Zinfandel, Garnacha or Tempranillo Crianza, lightly chilled

Tequila Reposado, on ice

Mexican lager with a wedge of lime

This pairs well too.

Beef Rouladen

Birria Tacos with Dipping Broth

Braised beef in red wine (Rinderschmorbraten)

Carne Asada (Grilled Beef Steak with Lime)