Enchiladas

Method/Steps

1. Place meat, onion, garlic, and cumin in a large pan. Sauté until browned. Add cover and simmer on medium-high heat for 20 minutes, stirring occasionally. Uncover; stir often until the juices evaporate, begin to grown and stick to the pan, 10 to 15 minutes.

2. Stir in chili powder, oregano and beef broth; scrape browned bits free. Cover and simmer gently until the liquid is reduced by half.

3. Spoon 1/4 cup of the pork filling along the edge of 1 tortilla; roll to enclose. Set enchilada, seam down, in a greased 10 x 15 inch pan. Repeat, making 1 layer of enchiladas. Cover pan tightly with foil.

4. Bake in a 350°F oven until enchiladas are hot in centre, about 15 minutes. Uncover and sprinkle with cheese; bake until cheese melts, 8 to 10 minutes longer.

5. Meanwhile, in a large pan over medium-high heat, mix together chilies and tomato sauce; stir until hot, about 5 minutes. Spread sauce on a warm rimmed platter. Set enchiladas in sauce; sprinkle with cilantro sprigs.