Well, well, well, look who it is. Mr Homemade Beef Enchilada… Mooove over Taco Tuesday…. We are about to knock your salsa off. Lets go!!
INGREDIENTS:
SPICE MIX
1 tsp each onion and garlic powder
1 tbsp each cumin powder, paprika and dried oregano
½ – 1 tsp cayenne pepper
ENCHILADA SAUCE
2 tbsp olive oil
3 tbsp flour
2 cups (500ml) chicken stock/broth
1 ½ cups (375ml) tomato passata
¼ tsp each salt and pepper
BEEF
1 packet of Yajambee Mince (500g) OR use leftover roast beef or brisket, shredded
1tbsp olive oil
2 garlic cloves
1 onion
400g refried beans
400g black beans, drained
ENCHILADAS
8 tortillas
1.5 cups grated cheese (or more )
Coriander leaves
INSTRUCTIONS:
1. Mix together spice mix ingredients. Set aside
ENCHILADA SAUCE
1. Heat oil in a large saucepan over medium heat. Add flour and to combine into a paste. Cook for 1 minute, stirring constantly.
2. Add ½ cup chicken broth, whisk straight away then it will turn into a thick smooth paste quite quickly.
3. Add remaining chicken broth, passata, salt, pepper and 2 tablespoons of the spice mix. Whisk.
4. Increase heat slightly to a medium high. Cook for 3-5 minutes, whisking regularly until the sauce thickens to the consistency of thick syrup. Remove from stove.
FILLING
1. Preheat oven to 180c/350F.
2. Heat oil in skillet over high heat. Add garlic and onion, cook for 2 minutes.
3. Add beef and cook for 2 minutes, breaking it up as you go. Add remaining spice mix. Cook for a further 2 minutes or until completely brown.
4. Add refried beans, black beans, about ¼ cup of the Enchilada sauce and salt and pepper and cook for 2 minutes then remove from the stove.
ENCHILADAS
1. Smear a bit of the sauce on the bottom of a baking dish.
2. Place filling on the lower third of a tortilla. Roll up then place in the baking dish, seam side down. Repeat with remaining filling and tortillas.
3. Pour sauce over the enchiladas, top with cheese, bake for 10 minutes covered, then 10 minutes uncovered until golden.
4. Now the fun bit! Serve with guacamole, sour cream, jalapenos and the best of the best, coriander! Am I crazy?
