Beef enchiladas
Prep:
20 mins
Cook:
75 mins
A really great recipe for a delicious family meal
1 medium onion, chopped
2 cloves garlic
450g rump steak, cut into strips
80g cheddar/ mozzarella cheese, grated
For the salsa:
3 large tomatoes, chopped
1 tbsp olive oil
4 chillies, soaked in hot water for 10 minutes
2 cloves garlic
2 tbsp dark brown sugar
½ tsp paprika
1 lime, juice only
2 spring onions, finely chopped
½ tsp oregano
6 corn tortillas
Preheat the oven to 180°C / 350°F / Gas Mark 4. Line a baking tray with parchment paper.
Add the onions and garlic to a pan with the diced rump steak. Cover with water and cook for approximately fifteen minutes until the beef is tender
Drain any water and shred the steak into smaller strips.
To make the salsa, add the diced tomato to a baking tray and drizzle with olive oil. Place in the oven for about 35 minutes until the tomatoes are soft.
Allow them to cool slightly, and then remove the skins. Deseed the chillies.
Add the garlic to a dry frying pan until golden.
Place the garlic and chillies into a blender until smooth. Add the remaining ingredients (sugar, paprika, lime juice, spring onion and the oregano) Blend for a few seconds.
Warm the tortillas in the microwave or in the oven until heated.
Add the beef mixture evenly to the tortillas and roll into tubes. Pour the salsa over the wraps and sprinkle generously with grated cheese. Place under the grill for 5-8 minute until the cheese melts.
Serves
6
Preparation Time
20 minutes
Cooking Time
75 minutes
Main ingredients
Beef, Vegetables
Recipe Type
Dinner, Easy
Cuisine
Mexican
Special Info
Nut free
Level of Difficulty
Easy
You could also add vegetables to the beef mixture, both peppers and courgettes would work wonderfully well.
