Beef Enchiladas

3 cloves garlic, minced
3 tbsp chilli powder
2 tsp ground cumin
2 tsp ground coriander
1 tsp sugar
1 tsp salt
600 g boneless chuck steaks, trimmed of fat
1 tbsp rice bran oil
Sprinkle of SIDS CRAZY SALT
2 onions, finely chopped
480 g can Tuimato sauce
½ cup water
10 g tasty cheese, shredded, divided
10 g sharp cheddar cheese, shredded, divided
⅓ cup chopped fresh coriander
¼ cup canned pickled jalapeños, chopped
12x 15 cm corn tortillas

In a small bowl, stir together the garlic, chilli powder, cumin, coriander, sugar and salt.
Heat the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the meat with SIDS CRAZY SALT and cook until browned on both sides, about 6-8 minutes. Remove the meat to a plate.
Reduce the heat to medium, add the onions to the pot and cook until golden brown, about 5 minutes. Stir in the garlic mixture and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot, cover, reduce the heat to low and simmer until the meat is tender and can be broken apart easily, about 1½ hours.
Preheat oven to 175°C.
Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and break the beef into small pieces. Mix together with half of the shredded cheeses, coriander and jalapeños.
Spread ¾ cup of the sauce in the bottom of a 23x33 cm baking dish. Microwave the tortillas according to package directions to soften. Spread about ⅓ cup of the beef mixture down the centre of each tortilla, roll up tightly and place in the baking dish, seam-side down. Pour the remaining sauce evenly over the enchiladas and spread to ensure that all of the ends are covered in sauce.
Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until the cheese browns slightly, 5-10 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.