Mexican Enchiladas

INSTRUCTIONS

• 1
  First, prepare the sauce: In a small pot, heat 2 tablespoons of oil, add spelt flour, and sauté for 1–2 minutes over low to medium heat. Then add ground chili, ground sweet paprika, ground cumin, and dried oregano to the pot and sauté for another 60–90 seconds. Next, add about 100 ml of beef broth and heat the mixture, stirring constantly, for another 2–3 minutes until a thicker mixture forms. Then pour in another 100 ml of broth and mix. Subsequently, add the remaining 200 ml of broth and bring the mixture to a boil over high heat. Then reduce the heat to low to medium, peel 2 cloves of garlic, press them into the pot, and cook the entire mixture for 2–4 minutes until it thickens. Then remove it from the heat and salt it.
• 2
  Next, prepare the meat mixture. Peel and finely chop the onion, peel the garlic, and drain the canned red beans. Then, in a larger pan over high heat, heat 1 tablespoon of oil, add ground beef, ground coriander, ground sweet paprika, and salt, and sauté everything for 3–4 minutes over medium to high heat. Then add the chopped onion and sauté for another 2–3 minutes. Next, make a well in the center of the mixture in the pan, place the tomato paste in it, and sauté everything for another 60–90 seconds. Then mix the entire mixture, add the drained beans, press the peeled garlic into it, pour in 100 ml of water, and let the mixture cook for 2–3 minutes until it thickens.
• 3
  Now preheat the oven to 200 °C, prepare a larger baking dish (about 15 cm × 20 cm), and finely grate the cheddar. Then set aside about 100 ml of the prepared sauce and use the rest of the sauce to fill the tortillas: Fill each individual tortilla with the meat mixture, add a portion of the sauce, and then roll up the tortilla. Arrange the filled tortillas in the prepared baking dish, brush them with the remaining 100 ml of sauce, and sprinkle with grated cheddar. Then place the baking dish in the oven and bake for 8–12 minutes at 200–210 °C.
• 4
  Divide the finished enchiladas into 8 servings and serve immediately.