Mexican Enchiladas

First, prepare the sauce: In a small pot, heat 2 tablespoons of oil, add the 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 everything for another 60–90 seconds. Next, add approximately 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, pour in 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 season with salt.

Next, prepare the meat mixture. Peel and finely chop the onion, peel the garlic, and drain the canned red beans. Then, in a large pan, heat 1 tablespoon of oil over high heat, add the ground beef, ground coriander, ground sweet paprika, and salt, and sauté everything for 3–4 minutes over medium to high heat. Next, add the chopped onion and sauté for another 2–3 minutes. Then make a well in the center of the mixture in the pan, add the tomato paste to it, and sauté everything for another 60–90 seconds. Subsequently, mix the entire mixture, add the drained beans, press the peeled garlic into it, pour 100 ml of water over everything, and let the mixture cook for 2–3 minutes until it thickens.

Now preheat the oven to 200 °C, prepare a larger baking dish (approx. 15 cm × 20 cm) and finely grate the cheddar. Next, set aside approximately 100 ml of the prepared sauce and use the rest of the sauce for filling the tortillas: Fill each individual tortilla with the meat mixture, add some of the sauce, and then roll up the tortilla. Arrange the filled tortillas in the prepared baking dish, spread 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.