Sunday 22 May 2011

Mamma's Beefy Enchiladas

Finally I have put together my Mexican fiesta meal. It’s a treat for me to make because no matter how you make it, it tends to be higher in calories. I tried to skim the calories wherever I could, but adapt it to whatever you like and use whatever type of ingredients you want. I got this recipe from my mother that got it from her mother in law when she first married my dad. I managed to get it to taste just about the same even with the lighter ingredients. I hope you enjoy it as much as I do. Will post Spanish rice soon. (PS, it's hard to get the cheese right for this in Britain, I can't stress this enough how hard it was to make them here)

½ lb mince beef (ground beef) preferably lean
2-3 tbsp chili powder (I used Sainsbury’s mild chili powder)
2 tbsp whole meal flour (whole wheat, any kind you want really)
1 ½ tsp cumin
2-3 cloves garlic minced
2 c (or 450ml) water
12 white corn tortillas (the only place in Britain I've found the right kind are at
250g grated cheddar (I used Tesco mild lighter cheese)
½ onion shredded/grated

For the sauce:
Brown the beef with the spices and minced garlic. Salt and pepper as you like.
When fully cooked sprinkle the flour and stir till it’s dissolved into the meat and cook for 3-5 minutes on low until the flour taste is cooked through.
Next add the water, stir and bring to a small boil. Stir continuously. If the sauce is too thick after boiling for 1-2 minutes just add a little more water (1/4-1/2c more) slowly. You want the consistency of a creamy soup.

To make the Enchiladas:
Preheat the oven to 160C (350F)
Prepare a rolling station including, baking pan, cheese (set aside 1/2c-3/4c for top), grated onion.
Microwave 5-6 tortillas at a time for about 1 minute until soft
Next put about 1 ½ tbsp cheese and small strip of grated onion on the tortilla and roll it up and place in the pan.
Continue until the pan is full. (Use your judgment, if you can add more into your pan do so)
Pour the Enchilada sauce over the top of the rolled tortillas.
Top with cheese (however much you want, I was going for the lighter side so I just barely sprinkled it)
Bake for about 30-45 minutes or until cheese and sauce is bubbling.

Note: It’s hard to find a British cheese that melts correctly for this recipe but making sure you get mild instead of strong cheddar. If you can find a Mexican type shredded cheese it might work close to cheese in the Americas.

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