Beef Enchiladas

enchiladaPhoto cookieandkate.com/

While living in the States I really developed a love for Mexican food. Yes, most of it was most likely Tex-Mex (having a blend of Mexican and southern American features originally characteristic of the border regions of Texas and Mexico) but I did get to taste the real deal while travelling through Mexico as well.

Once home I was determined to recreate some of those amazing flavours, usually presented in very simple, delicious dishes. I used to buy the Enchilada sauce from Woolworths but once shortly before dinner guest arrived for my ‘amazing’ Enchiladas, I found the lid on the sauce to be faulty and the sauce had gone off.  Panicking slightly, I went to ask the help of my then housemate – who just happened to be the Sous-Chef at Hartford House.  She quickly blitzed together the most amazing Enchilada sauce in my blender and since then I have never used a shop bought sauce again.

Ingredients

Enchiladas:

250g Minced beef
1 can baked beans in tomato sauce
6 Tortilla wraps
Meat seasoning
Sour cream (to serve)
Salt
Cheese
Coriander (to serve)

Enchilada Sauce:

Handful fresh coriander
1 can onion and tomato mix
3 Cloves garlic, finely minced
Water
1 to 2 chilies
1 tsp. ground cumin
1 tsp. paprika
1 tsp. cocoa powder
1 tsp. salt, or to taste
3/4 tsp. ground coriander
1/2 tsp. oregano
1/2 tsp. freshly ground black pepper
1/4 tsp. cinnamon

Method:

  1. To make the sauce, blend all the sauce ingredients in a blender or food processor, if it is too thick add a bit of water so that it’s not too stodgy.
  2. Cook the minced beef in a pan with plenty of meat seasoning, add salt to taste.
  3. Add the baked beans as soon as the mince is cooked.
  4. Take the tortillas wraps, fill them with a couple spoons of beef and beans and roll them up.  Place them in a greased dish, preferably so that they fit snugly otherwise they might unroll.
  5. Once the dish is full, pour the Enchilada sauce over liberally.
  6. Great cheese on top and bake in the oven at 180 degrees Celsius for 20 minutes or until the cheese is nicely melted and starting to crisp.
  7. Serve with sour cream and fresh Coriander.
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