• 2lb chuck steak
• 1 tbsp vegetable oil
• 1 tsp salt
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 onion, quartered
• 2 garlic cloves, crushed
• 4 cups enchilada sauce
• 12 corn tortillas
• 1 cup grated cheese
• chopped spring onions, to garnish
• sour cream, to serve

Preheat the oven to 160oC/325oF. Place the steak on a sheet of foil and rub with the oil. Sprinkle both sides with the salt, oregano, and cumin, and rub in well. Add the onion and garlic. Top with another sheet of foil and roll up to seal the edges, leaving room for some steam expansion during cooking. Place in a baking dish and bake for three hours until the meat is tender enough to shred. Remove from the foil and shred the meat using two forks. Stir 120ml of the enchilada sauce into the beef. Spoon a thin layer of enchilada sauce on the bottom of a rectangular baking dish, or in four individual dishes. Place the remaining sauce in a frying pan and warm gently. Put a 1/2 inch layer of vegetable oil in a second frying pan and heat until hot but not smoking. With tongs, lower a tortilla into the oil; the temperature is correct if it just sizzles. Cook for two seconds, then turn and cook the other side for two seconds. Lift out, drain over the pan, and then transfer to the pan with the sauce. Dip in the sauce just to coat both sides. Transfer the softened tortilla immediately to a plate. Spread 2-3 spoonfuls of the beef mixture down the centre of the tortilla. Roll it up and place the filled tortilla seam-side down in the prepared dish. Repeat this process for all the remaining tortillas. Spoon the remaining sauce from the frying pan over the beef enchiladas, spreading it right down to the ends. Sprinkle the grated cheese down the centre. Bake the enchiladas until the cheese topping just melts, for about 10-15 minutes. Sprinkle with chopped spring onions and serve at once, with sour cream on the side.