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1
Put the steak in a deep frying pan and cover with water.
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2
Bring to boil, then lower the heat and simmer for 1 to 1 1/2 hours, or until very tender.
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3
Meanwhile, put the dried chillies in a bowl and pour over the hot water.
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4
Leave to soak for 30 minutes, then tip the contents of the bowl into a blender and whizz to a smooth paste.
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5
Drain the steak and let it cool, reserving 1 cup of the cooking liquid.
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6
Meanwhile, fry the garlic, oregano and cumin in the oil for 2 minutes.
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7
Stir in the chili paste and the reserved cooking liquid from the beef.
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8
Tear one of the tortillas into small pieces and add it to the mixture.
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9
Bring to the boil, then lower the heat.
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10
Simmer for 10 minutes, stirring occasionally, until the sauce has thickened.
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11
Shred the steak, using two forks, and stir it into the sauce, heat through for a few minutes.
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12
Spoon some of the meat mixture on to each tortilla and roll it up to make an enchilada.
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13
Keep the enchiladas in a warmed dish until you have rolled them all.
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14
Garnish with shred of onion and fresh flat leaved parsley and then serve immediately with some Salsa.
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15
Variation: For a richer version place the rolled enchiladas side by side in a gratin dish.
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16
Pour over 1 1/4 cups sour cream and 3/4 cup grated cheddar cheese.
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17
Place under a preheated grill for 5 minutes or until the cheese melts and the sauce begins to bubble.
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18
Serve at once with the salsa.
