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Method :
Preheat the
oven to 350F/Gas 4. To make the salsa picante, place the tomatoes,
garlic, onion and chilies in a food processor or blender and process
until smooth. Pour into a pan. Add the spices, oregano and salt.
Gradually bring to the boil, stirring occasionally. Boil for 1-2
minutes, then lower the heat, cover and simmer for 15 minutes.
The sauce
should be thick, but of a pouring consistency. If it is too thick,
dilute it with a little tomato juice or water. To make the cheese sauce,
melt the butter in a pan and stir in the flour. Cook for 1 minute. Add
the milk, stirring all the time until the sauce boils and thickens. Stir
in all except 30ml or 2 tbsp of the cheese and season to taste. Cover
and keep warm.
Mix the
onion, garlic and chili in a large bowl. Add the steak and mix well.
Heat the oil in a frying pan and stir fry the meat mixture for about 10
minutes until the meat has browned and the onion is soft. Stir in the
rice and enough beef stock to moisten. Season to taste. Pour about a
quarter of the cheese sauce into the bottom of a round ovenproof dish.
Place a tortilla on top and then spread over half the salsa picante
followed by half the meat and rice mixture.
Repeat these
layers, then add half the remaining cheese sauce and the final tortilla.
Pour over the rest of the cheese sauce and sprinkle with the reserved
cheese. Bake for 15-20 minutes until golden on top. This is not unlike
lasagna, except that the meat is layered between tortillas.
Serves 4-5
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