Beef Enchiladas
Ingredients
- 600 gGround beef 15% fat (fresh)
- 8 pcSoft tortilla (for filling), made from corn (wheat or corn)
- 1 pcYellow onion (finely diced)
- 2 pcGarlic (minced)
- 200 gCheddar cheese (shredded)
- 400 mlTomato juice (plain)
- 30 gWheat flour (for the roux)
- 3 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 tspSmoked paprika
- 1 tspHot pepper en poudre
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 250 mlBeef stock
Method
Soft tortillas rolled around juicy, spiced beef, smothered in a smooth chili sauce. The melted cheese forms a golden, bubbling crust straight out of the oven.
- 1
In a pan with a drizzle of oil, sweat the diced onion. Add the ground beef. The meat should brown and sear, not boil in its own juices. Add the minced garlic at the end so it doesn't burn.
- 2
In a saucepan, heat the oil and add the flour to make a light roux. Gradually pour in the tomato juice and broth while whisking. Add the spices. The sauce should reduce until it coats the back of a spoon.
- 3
Place a portion of meat in the center of each tortilla with a bit of cheese. Roll tightly. Place the tortillas in a baking dish, seam side down so they don't open.
- 4
Pour the sauce generously over the tortillas. Sprinkle the remaining cheddar. Bake at 200°C until the cheese is melted, golden, and starts to bubble at the edges.
Frequently asked questions
How do you get this dish right?
- Do not overfill the tortillas, or they will crack when rolling.
- If the sauce gets too thick, loosen it with a splash of warm broth.
- For more flavor, toast your tortillas for 10 seconds per side in a pan before filling.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container. The flavors are even better the next day.
