Hola, tengo hambre!
I’m slightly obsessed with Mexican food right now. I could literally eat taco after taco until I burst, they’re so utterly tasty. Don’t even get me started on nachos… with their cheesy salsa topping and crispy warmth. Llllarrrr I’m drooling!
This recipe has the same effect on me. A couple of years ago, I spent ages devising a recipe and cooked it to perfection (as far as I’m concerned). I then lost the paper with the recipe written down and, though my tears, had to recreate from memory.
Keep your recipes safe, people. It can have devastating effects otherwise.
With bated breath, I waited for these gorgeous enchiladas to bubble and cook away, hoping they tasted the same. And they did! Here is my fabulous recipe:
Ingredients (Serves 4-6, dependent on greed)
- 500g beef mince
- 1 x red pepper, diced
- 3 x red chillies, diced (keep some aside for sprinkling)
- 1 x green chilli, diced (keep some aside for sprinkling)
- 1 x 400g tin chopped tomatoes
- 2 x tbsp tomato puree
- 150g grated cheese (I used mature cheddar)
- 6 x tortilla wraps
- 1 x 300g jar of soured cream
- Large handful of chopped fresh coriander
- 1 x iceberg lettuce, shredded
- Seasoning Mix (see below)
- Enchilada Sauce (see below)
Seasoning Mix:
- 2 x tsp. paprika (hot)
- 1 x tsp. ground cumin
- 1 x tsp. dried chilli flakes
- 1 x tsp. ground mixed spice
- 1 x tbsp. ground black pepper
Homemade Enchilada Sauce:
- 1 x 500g passata
- 1 x tsp. black pepper
- 2 x tsp. chilli powder
- 1 x tbsp. paprika (hot)
- 1 x tbsp. dried oregano
- 1 x tsp. ground cumin
- 400ml beef stock
- 1 x tbsp. Worcestershire sauce
- 3 x tbsp. oil
- 1 x tbsp. plain flour
First, I put all my seasoning mix ingredients into a small bowl.
I browned the mince for five minutes, then drained the fat. I then added my seasoning mix, coating all the meat. Next, I added the tinned tomatoes and puree, along with 1/3 can of water.
In went the peppers and chillies, then I simmered for 30 minutes.
Meanwhile, I created my homemade enchilada sauce. I heated the oil in the pan, then added the flour and dried spices. I whisked it all together then added my passata and beef stock and Worcestershire sauce (tabasco might be good here too, if you want an extra kick). I brought it to the boil them simmered for ten minutes.
Preheat your oven to 180 degrees. Now it is time to assemble. I coated the bottom of the dish in a thin layer of enchilada sauce, then filled my tortilla wraps with the mince filling. Rolling up the wraps (badly, as you can see below), I placed them in the dish so they fitted snugly, side by side. I managed to get 5 wraps, but these are hefty portions. I’m sure you could squeeze more wraps in if you eeked out the filling.
Next, I poured the rest of my enchilada sauce over the top, followed by the sour cream (so elegantly spread…) and the grated cheese. I baked these in the oven for 25 minutes, uncovered, until it was bubbling and golden.
And there you have it! The most delicious enchiladas recipe you’ll ever taste (probably). Serve two wraps to a greedy person who hasn’t eaten in a fortnight. For everyone else, one bulky wrap will suffice. Sprinkle with finely chopped chillies and coriander and serve with a side of crisp, cool iceberg lettuce. Divine.
De nada!
This would be perfect for having a group of people over. Themed dinner parties your idea of a good time? Pair this recipe with a sombrero and a mariachi band, and you’re sorted.
Give it a try and let me know how it turns out.
Enjoy
