Best Beef Enchildadas | table&spoon

Ingredients

• 4 tablespoons vegetable oil (canola/rapeseed)
• 4 tablespoons plain flour (gluten free is an option), this is to thicken
• 5 teaspoons chili powder
• 1 1/2 teaspoons garlic powder
• 2 teaspoons ground cumin seeds
• 2 teaspoons ground coriander
• 6 tablespoons tomato paste
• 1 1/2 teaspoon kosher/coarse salt
• 4 cups canned chopped tomatoes
• 4 cups beef stock
• 6 cups enchilada sauce
• 3 pounds boneless chuck steak, cut into 4 large chunks, fat removed (sirloin an option)
• 2 tablespoons vegetable oil
• 3 large onions, finely chopped- about 3 cups
• 1 cup shredded monterey jack cheese
• 1 cup shredded cheddar cheese
• 18 corn tortillas, I like to use the corn/wheat ones
• extra enchilada sauce in a bowl
• bowl of guacamole
• small bowl of sour cream