Description
GOOD TO HAVE ON HAND
- sharp knife
- cutting board
- large pan
- baking dish
Ingredients
Units Scale
- 4 tortillas
- 200 grams grated cheese (I used mozzarella & cheddar)
- 400 grams minced beef
- 125 milliliters beef broth
- 400 grams canned tomatoes
- 1 white onion
- 1 jalapeno
- 2 garlic cloves
- 1 tbsp oilve oil
- 1/8 tsp chili flakes
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp cilantro
- fresh cilantro
- 200 grams creme fraiche
- 1 bowl Pico de Gallo
- 1 bowl Guacamole
Instructions
- Wash the cilantro, pluck the leaves from the stalks and chop finely.
- Cut the onion into small pieces.
- Finely dice the jalapeno.
- Fry the tortillas in the pan over a medium heat on both sides so that they are still pliable and can be rolled. Set the tortillas aside with paper towels between each layer.
- For the enchilada sauce, sauté the onions and jalapeno in a large pan over a medium heat until the onions are soft and slightly translucent. Next, add the crushed garlic, stir briefly and warm through.
- Now increase the heat and add the minced beef to the pan and fry until the meat has turned crispy dark brown.
- Now pour the beef stock and chopped tomatoes into the pan and stir everything together. Now add the spices: chili flakes, cumin, salt and pepper. Allow everything to reduce over medium heat for 10-15 minutes until the sauce has a bit thickened. As soon as the sauce has thickened, stir in 1 tablespoon of chopped coriander. Stir and set a side.
- In the meantime, you can prepare the guacamole and the pico de gallo.
- Preheat the oven to 250°C (480°F) and prepare a baking dish (my used measurements were 20x26cm (8×10 inch)) by pouring 3-4 tablespoons of the enchilada sauce onto the bottom of the baking dish and spread it out.
- Now place 2-3 tbsp of the enchilada sauce in the middle of each tortilla, sprinkle 2 tbsp of grated cheese over the top and then roll up the tortilla. Either do it the traditional way from the bottom to the top or fold both sides in at first and then roll from the bottom to the top.
- Now place the tortilla rolls in the baking dish on top of the sauce, spread the rest of the sauce on the tortillas and finish with the remaining cheese.
- Place the baking dish in the oven and bake for approx. 10-15 minutes or until the cheese has melted and is crispy golden brown in places.
- Take the baking dish out of the oven, divide the enchiladas between four plates and top with crème fraîche, pico de gallo, guacamole and fresh coriander.
- Passive Time: 25 min
- Cook Time: 35 min
