Beef Enchiladas  Beef  217 reads

Beef Enchiladas

For the enchiladas
Rump 500 g, steak, diced
Onion 1, chopped
Garlic 2 cloves
Tortillas 6, corn
Cheddar 75 g

For the sauce
Tomato 3 large, quartered
Olive oil 1 tbsp
Chilli 2, finely chopped
Garlic 2 cloves
Sugar 2 tsp, dark brown
Paprika 1/2 tsp
Lime juice 1 lime

To garnish
Tomato 170 g, freshly, diced
Avocado 1/2, diced
Coriander 2 tbsp, freshly chopped

Heat the oven to 200°C.

Place the steak in a pan with the onions and garlic.

Cover with water and bring to a boil. Simmer for about 10-15 minutes until tender.

Drain well and shred the meat.

For the sauce

Place the tomato quarters on a baking tray and drizzle the oil over.

Cook in the oven for about 20 minutes until soft.

Allow to cool slightly, then remove and discard the skins.

Place the tomatoes, chilies and garlic in a food processor or blender and process until smooth.

Add the sugar, paprika, and lime juice.

Process for a few seconds.

Season to taste with salt.

Put into a saucepan and heat until slightly thickened.

Warm the remaining tortillas by wrapping in foil and place in a steamer over boiling water for 5 minutes.

Divide the beef mixture between the tortillas and roll up.

Pack the tortillas tightly in a baking dish.

Pour over the sauce and sprinkle with the grated cheese.

Place under the broiler for 5 minutes, until the cheese melts and the sauce begins to bubble.

Garnish with the diced tomatoes and avocado.

Sprinkle with cilantro and serve your beef enchiladas.

serves 4

Rating 2.75/5
Rating: 2.8/5 (48 votes)
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