Tex-Mex Enchiladas

Method

1. Put a dry frying pan over medium-high heat and add 125 g of beef mince. Press it flat, leave it 2 minutes to catch, then break it up with a wooden spoon and fry 4 minutes more until no pink remains and the fat has rendered.
2. Add 35 g of the chopped onion and 1 chopped garlic clove to the beef and cook 3 minutes until the onion is soft and translucent. Season with 0.25 tsp salt, take off the heat and reserve the remaining 15 g raw onion for the top.
3. For the chilli gravy, heat 1 tbsp of oil in a small saucepan over medium-low heat and whisk in 1 tbsp of plain flour. Cook, whisking, for 2 minutes until the roux smells toasty and turns the colour of pale peanut butter, then stir in 1 tbsp chilli powder, 0.5 tsp ground cumin and 0.25 tsp dried oregano and let them bloom for 15 seconds — do not let the chilli scorch.
4. Pour in 125 ml of beef stock a splash at a time, whisking smooth after each addition, and simmer gently for 5 minutes until the gravy is glossy and thick enough to coat the back of a spoon. Season with 0.25 tsp salt and keep it warm.