• 4 tbsp. vegetable oil,
plus extra for brushing
• 2 onions finely chopped
• 2 garlic cloves, crushed
• 225g fresh beef mince
• 2 tsp. dried cumin
• 2 tsp. smoked paprika
• 55g cheddar cheese, grated
• 4 fresh red chillies, deseeded
and finely chopped

• 400g can of chopped tomatoes
• 115g tomato purée
• Pinch dried oregano
• Dash Tabasco sauce
• 1 tsp. sugar
• 125ml double cream
• 18 flour tortillas or corn tortillas
• 4 tbsp grated mature cheddar cheese

  1. Heat 1 tbsp. of oil in a large sauté pan.
  2. Add three quarters of the onions and half the garlic.
  3. Cook over a low heat, stirring occasionally for 5 minutes.
  4. Add the beef, along with the cayenne pepper, cumin and paprika. Increase the heat to medium.
  5. Stir frequently, breaking up the mince, using a wooden spoon for 10 minutes. Remove from heat & transfer to a mixing bowl. 
  6. Stir in the cheese & three quarters of the chilies, and season to taste with salt and pepper. 


To make the sauce:

  1. Heat the remaining oil in a saucepan, and add the remaining onion, garlic & chilli. 
  2. Cook over a medium heat, stirring occasionally for 8 minutes. 
  3. Stir in the tomatoes, tomato purée, oregano, Tabasco sauce and sugar.  Season to taste with salt and pepper & cook for a further 3 minutes.
  4. Stir in cream, reduce the heat. Cover & simmer, stirring in occasionally for 15 minutes. Remove from the heat & slightly cool. 
  5. Preheat the oven to 180 degrees.
  6. Heat a frying pan & brush with oil. 
  7. One at a time, dip the tortillas in the tomato sauce and shake off the excess. Cook for 30 seconds on each side in the frying pan. 
  8. Transfer to a large plate, put a tablespoon of the beef mixture into the centre & roll up. 
  9. Put the filled tortilla into a large casserole dish & pour in the remaining tomato sauce. Sprinkle with parmesan cheese & bake in the oven for 20 minutes. 
  10. Serve immediately.