Beef Enchiladas with Salsa Verde Recipe - Great British Chefs

Ingredients

• 500g of beef mince
• 1 onion, finely diced
• 1 celery stick, finely diced
• 1 tsp ground cumin
• 3 garlic cloves, grated to a paste
• 1000g of chilli passata
• 200g of cooked kidney beans, cooked
• 1 handful of coriander, leaves and stalks separated and both finely chopped
• 8 corn tortillas
• 175g of red Leicester cheese, grated
• vegetable oil, for cooking
• salt
• freshly ground black pepper
• garlic cloves, 1–2
• capers, a small handful
• cornichons, a small handful
• 1 green chilli, finely chopped
• flat-leaf parsley, a large handful, leaves picked and finely chopped
• 1 tbsp of Dijon mustard
• 3 tbsp of red wine vinegar
• 8 tbsp of extra virgin olive oil