I reckon you know how to prepare the guacamole and pico de gallo. It comes down to your filling and enchilada sauce
enchilada sauce:
1 RED ONION
3 TBSP OLIVE OIL
3 TBSP FLOUR
1 TBSP CHILI POWDER
1 TSP CUMIN
½ TSP GARLIC POWDER
¼ TSP DRIED OREGANO
¼ TSP SALT
PINCH OF CINNAMON
2 TBSP TOMATO PASTE
500 ML VEGGIE BROTH
1 TSP APPLE CIDER VINEGAR OR WHITE
DICE RED ONION AND BROWN, SET A SITE
MAKE A ROUX
ADD TOMATO MARK
ADD ALL SPICES
ADD ONION
ADD COLD BROTH AND BLEND
SIMMER FOR 10 MIN
REMOVE FROM HEAT AND ADD VINEGAR AND S&P TO TASTE
for the filling:
BEEF, ONIONS AND GARLIC (AND CHEESE OF COURSE)
WORCESTERSHIRE SAUCE (!!!!!!!!)
SOME CORIANDER SEEDS, CUMIN, SALT, TOMATO PASTE AND AJWAIN SEEDS
I know it's not the traditional recipe but it's so damn good and everyone loves it. Worth it