Directions
My preference when making enchiladas is to have a blend of flavors that are comforting and enveloping—perfect for a cosy evening spent with loved ones. In my version, soft tortillas are rolled around a flavorful beef filling and topped with a mound (mount?) of cheese. The tomato sauce is homemade.
Beef is beef, but if you want a more rustic version, use lamb or venison. Nothing difficult, however, with this splendid recipe you will be able to put on the table an exciting dish that will make you become the idols of the family.
Ingredients
For the stuffing
- 500g of beef mince
- One medium onion, chopped finely
two minced garlic cloves - One chopped green chili pepper (optional for those who prefer a spicy meal)
- Extra virgin olive oil
- One tsp cumin powder
- One tsp powdered coriander
- To taste, add salt and black pepper.
For the sauce
- 400g of peeled tomatoes, preferably crushed for a more rustic consistency
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
To assemble
- 8-10 flour tortillas
- 200g cheddar or Monterey Jack cheese, grated
Getting ready
- To begin with the stuffing, I heat up some oil in a big skillet. I add the garlic, onion, and chilli and cook them until fragrant and soft.
I add the minced meat, taste-testing the salt and pepper. After letting it cook until golden brown, I give it a quick flavor boost with some cumin and coriander.
To make the sauce, I put the tomatoes, salt, pepper, bay leaves, and oregano in a pan. Simmer for 15 to 20 minutes on medium-low heat, or until the sauce thickens and reduces.
Preparation and cooking: I turn the oven up to 180°C. After giving each tortilla a quick dip in the hot sauce to soften it, I divide the meat filling and cheese evenly across each tortilla before rolling it up onto itself.
After arranging the enchiladas on a baking tray, I top them with the leftover sauce and cheese that has been grated.
Bake the cheese for about 20 minutes, or until it’s bubbly and golden.
