Tex-Mex Enchiladas

Instructions

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.