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.
250g Minced beef
1 can baked beans in tomato sauce
6 Tortilla wraps
Sour cream (to serve)
Coriander (to serve)
Handful fresh coriander
1 can onion and tomato mix
3 Cloves garlic, finely minced
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
- 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.
- Cook the minced beef in a pan with plenty of meat seasoning, add salt to taste.
- Add the baked beans as soon as the mince is cooked.
- 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.
- Once the dish is full, pour the Enchilada sauce over liberally.
- 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.
- Serve with sour cream and fresh Coriander.