My Beef Enchiladas
As this blog is new and still in its development and infancy stage, ah bless our new baby…
…I have trawled through hundreds of recipes and blogs to try to see how its done, so if you have a blog and this is awful its all your fault! LOL NO ONLY JOKING!
Anyway, the other Bloke loves hot and spicy food. Me, not so much…I like spice and depth of flavour but, never understood why you would eat something that bites you back! So not so keen on HOT HOT food…
However, I became totally entranced by the idea of enchiladas and saw they could basically be made with any kind of protein and any kind of filling, within reason. Only trouble for me was that they had tons of chile or cayenne in them or the recipes I saw used proprietary brands of american taco seasoning or enchilada sauce etc, not so easy to get here in the UK:-(
So taking the bull by the horns, cmon these are beef enchiladas! I canabilised, plagiarized about 50 enchilada sauce and filling recipes and came up with something that I thought my delicate english/british/wimpy palette could cope with! Of course not everyone has the same tastes so if you want HOT go for it and increase the chile and/or cayenne…
I was very nervous about how these would turn out, but they were a brilliant. Even the other bloke loved them! Though because I am a night-bird we didn’t eat all four and two and a half were left…we refrigerated these and had them for lunch with our dear friend Lizzie a day later, and like any meat/spice/mixture dish they had even more depth and flavour the second time around and were a triumph!
Believe me wont be long before the other Bloke improves on this…but it was MINE!
Well ok I used a bit of one of his recipes but hey whats a bit between friends?
Recipe and method:
150gms strong cheddar cheese or more to taste
2 tbsp of flour
2 tbsp of oil
1/4 tsp of hot chile powder
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp garlic powder
2/3 tin cream of Tomato soup
1/2 tin chopped tomatoes
Grinding of pepper and salt
Can also add sprinkling of red chile flakes to own taste
Heat oil in saucepan over medium heat, add 2 tsp of flour, stir and cook for approx minute to ensure no ‘floury’ taste. Add spices and cook for another 30 secs/1 min. Then add tomato soup and chopped tomatoes. Bring to boil then simmer and stir for approx 15 mins until flavours mingle and sauce thickens to taste (if too thick add table-spoon water at a time to thin) – set aside.
1-2 tbs oil
300gms minced beef
3 gloves garlic
1 inch fresh ginger
1/4 tsp hot chile
1/4 tsp cumin
1/2 tsp coriander
1 tsp garam masala
1 tsp salt
2 tbsp of tomato purée
1/2 tin chopped tomatoes
1/3 tin tomato soup
1/2 tin drained kidney beans
Small tin of drained corn kernels, or handful of frozen
Handful of frozen peas
5 to 6 sliced and chopped chestnut mushrooms
Method Beef Filling:
Grind 1 onion, garlic and ginger together in food processor or grate finely.
Heat oil in pan and fry onion garlic and ginger mix for a minute or so.
Add spices and tomato purée and cook for further thirty seconds to release oils, then add minced beef and half a chopped onion. Break up beef mince and fry for five mins.
Add kidney beans, corn, peas and mushrooms and fry for 2 mins.
Add chopped tomatoes and soup bring to boil. Turn down to simmer and allow sauce to thicken, approx 20 mins. Once reached desired thickness turn off heat.
Assembly and cooking:
Pre-heat oven to 180c
Use casserole dish and coat bottom with some of the sauce – approx 1/3 to 1/2
Take tortilla and lay line of filling down centre and top with a line of cheese. Roll filled tortilla and place seam side down in casserole dish on top of sauce. Repeat till all four in dish. Now pour over rest of sauce and sprinkle with remaining cheese.
Place in preheated oven at 180c for 30mins until cheese golden and bubbly and enchiladas heated through…
…mine were probably in for around 45mins hence the nice crispy bits..!
Serve with salsa, sour cream, guacamole or green salad…