Ingredients
For the enchilada sauce:
• 2 tbsp butter
• 1 tbsp olive oil
• 3 tbsp flour
• 1 tbsp paprika
• 2 x chipotle chillies packed in adobo sauce (optional)
• 2 tsp adobo sauce (from the can of chillies, optional)
• 2 cups (500ml) vegetable stock
• ½ cup (250ml) water
• ¼ cup (55g) tomato purée
• 30g dark chocolate
• Salt, to taste
For the beef and bean filling:
• 1 tbsp olive oil
• 1 medium onion
• 3 x cloves of garlic, minced
• 1 tsp hot chilli powder
• 3 tsp paprika
• 3 tsp oregano
• 1 tsp parsley
• 500g ground beef
• 1 x tin (435g) refried beans
• Salt and pepper
• 1 tbsp olive oil
• 1 medium onion
• 3 x cloves of garlic, minced
• 1 tsp hot chilli powder
• 3 tsp paprika
• 3 tsp oregano
• 1 tsp parsley
• 500g ground beef
• 1 x tin (435g) refried beans
• Salt and pepper
To finish:
• 6-8 flour tortillas
• Cheese (I used cheddar and mozzarella)
• Salad (i.e. varied lettuce and spinach leaves) and/or fresh coriander
• 6-8 flour tortillas
• Cheese (I used cheddar and mozzarella)
• Salad (i.e. varied lettuce and spinach leaves) and/or fresh coriander
Preparation
For the enchilada sauce:
Heat butter and olive oil over medium heat in a saucepan, and add the flour and stir until a roux forms.
Add the paprika and cook for a further minute.
Then, add the water, vegetable stock, tomato paste and chocolate. If using the chillies, remove their seeds and mince them before adding them, with the adobo sauce, to the mix.
Simmer until the mixture is thick and bubble. If you’re having trouble dissolving the roux, bring to the boil for a while and press it against the sides.
For the enchilada sauce:
Heat butter and olive oil over medium heat in a saucepan, and add the flour and stir until a roux forms.
Add the paprika and cook for a further minute.
Then, add the water, vegetable stock, tomato paste and chocolate. If using the chillies, remove their seeds and mince them before adding them, with the adobo sauce, to the mix.
Simmer until the mixture is thick and bubble. If you’re having trouble dissolving the roux, bring to the boil for a while and press it against the sides.
For the filling:
Cut the onion and mince the garlic.
Add 1 tbsp oil to a large pan/pot, and then add the garlic and onion and cook until the onions are soft, but not brown. Then add the paprika and hot chilli powder, and cook for a further minute or so.
Then add the minced beef, and brown all over. Continue cooking until it’s done.
Throw in the refried beans and a third of the enchilada sauce, and mix well.
Cut the onion and mince the garlic.
Add 1 tbsp oil to a large pan/pot, and then add the garlic and onion and cook until the onions are soft, but not brown. Then add the paprika and hot chilli powder, and cook for a further minute or so.
Then add the minced beef, and brown all over. Continue cooking until it’s done.
Throw in the refried beans and a third of the enchilada sauce, and mix well.
Putting the enchiladas together:
Preheat the oven to 190◦C.
Ladle half of the remaining enchilada sauce and spread on the bottom of a large baking dish.
Then pop a dollop of the beef mixture in the middle of a tortilla (make sure there’s an even amount for each one), and spread all around. Roll the tortilla up (like sushi) and place it into the dish, making sure the seam is side down.
Do this for all tortilla, and pop them in the dish; you may have to put a few on top of each other, but that’s ok.
Cover the tortilla with the remaining enchilada sauce, and sprinkle with as much cheese as you want. I used mozzarella and cheddar.
Pop into the oven for 20-25 minutes until the cheese is golden and bubbling.
Sprinkle with fresh coriander leaves and serve with salsa, guacamole and sour cream!
Preheat the oven to 190◦C.
Ladle half of the remaining enchilada sauce and spread on the bottom of a large baking dish.
Then pop a dollop of the beef mixture in the middle of a tortilla (make sure there’s an even amount for each one), and spread all around. Roll the tortilla up (like sushi) and place it into the dish, making sure the seam is side down.
Do this for all tortilla, and pop them in the dish; you may have to put a few on top of each other, but that’s ok.
Cover the tortilla with the remaining enchilada sauce, and sprinkle with as much cheese as you want. I used mozzarella and cheddar.
Pop into the oven for 20-25 minutes until the cheese is golden and bubbling.
Sprinkle with fresh coriander leaves and serve with salsa, guacamole and sour cream!
SOURCE: Kung Fu Cafe
No comments:
Post a Comment