First time making beef enchiladas and I’m so happy that it was a great success. Last week, I organised a Mexican night with my friends, one of the menu was beef enchiladas. It was actually very quick and easy recipe.
800 g of minced beef
1/2 red onions (finely chopped)
1/4 teaspoon ground cumin
2 red chillies (de-seed and finely chopped)
1/2 jar of sweet pepper confit or 1 fresh red pepper
1 x 400 g tin quality plum tomatoes
1 small brunch coriander or cilantro (finely chopped)
8 small Old-el-Paso enchiladas kit (includes Mexican mix and topped tomato sauce)
150 g of grated cheese (Emmental)
150 g of cheddar cheese
Salt and pepper for seasoning
1 tablespoon of Worcestershire sauce
Pre-heat the oven to 200°C/400°F/gas 6.
Heat 1 tablespoon of olive oil in a medium frying pan over a medium heat, add the minced beef and stirring occasionally until the beef stock drained. Set a side.
Meanwhile, heat 1 tablespoon of olive oil in a small frying pan over a medium heat, add the onion, chillies, stirring for 5 minutes, add the pepper confit and ground cumin. Let the pepper blend together with the onion and chillies for couple minutes. Then add it to the frying pan with the minced beef, add the Worcestershire sauce, Mexican mix and topped tomato sauce from the kit. Stir it for 3-4 minutes. Season with salt and pepper.
Divide the beef mixture between 8 corn tortillas and roll them up. Line them up in a snug-fitting baking tray (roughly 20cm x 30cm).
Pour over a tin quality plum tomatoes, add the grated cheddar or cheddar slices, add grated Emmental cheese on top of it.
Drizzle with olive oil. Then pop in the hot oven for 25 minutes, or until bubbling and golden.
Serve scattered with coriander or cilantro leaves.