Overview
I used to make these by steaming strips of rump in the Thermomix while the sauce cooked underneath. Not any more! This version uses pulled brisket cooked while making beef stock. I got the idea from Nagi over at tinrecipeeats when I made pho and a Vietnamese pulled beef from the residual brisket.
I usually make chicken enchiladas at the same time, mild in flavour so that there’s something for everyone.

This is even better with home-made tortillas.

The beef section of this recipe makes enough for 3 trays of enchiladas – 6 per tray with 2 big spoons of filling each. The sauce makes enough for 2 trays – so either make a double batch or save some meat for nachos the next day! One batch of my tortillas makes 16… this didn’t work out very well!

Time
This is a day-long project, so buy the ingredients the day before if you can. 3-4 hours for the stock to cook the brisket, then another hour or so while you make the sauce, pull and flavour the brisket and finally assemble and bake the enchiladas for 22 minutes. So worth it though!

Assembly ingredients:
Mexican cheese mix, grated
12-15 flour tortillas

Method
Sauce:
1 – Mix all dry spices together in a bowl.
2 – Heat oil in a medium saucepan.
3 – Add flour, whisk for about a minute to combine.
4 – Add stock in small amounts while whisking.
5 – Add passata and spices, whisk to combine.
6 – Simmer for about 10 minutes to thicken.
7 – Preheat oven to 180° C

Beef filling:
8 – In a large bowl, combine all ingredients

Assembly:
9 – Spread a little of the sauce on the bottom of a Pyrex casserole dish
10 – Place a tortilla on a clean work surface
11 – Spread about ⅓ cup of the filling across the bottom of the tortilla. Sprinkle generously with grated cheese, and roll tortilla up tightly from the bottom.
12 – Place enchilada, seam-side down in the tray. Repeat until tray is full.
13 – Cover with a generous serve of sauce and sprinkle with cheese
14 – Bake covered with aluminium foil for 12 minutes, then a further 10 minutes uncovered