Enchilades

Equipment

• Chopping board
• Knife
• Large frying pan
• Large baking dish

Ingredients

• 8 medium tortillas
• 800g mince beef
• 1 large onion, diced
• 1 tsp minced garlic
• 1/2 tsp salt
• 1/2 tsp pepper
• 8 large corn tortillas
• 2 Tbsp oil
• 1 small white onion, finely diced
• 1 tsp garlic
• 1 tsp minced chilli
• 1/2 tsp oregano
• 1 tsp cumin
• 1/2 tsp salt
• 400g tin chopped tomatoes
• 2tbsp ketchup
• 2tbsp puree

Preparation

1. Fry the small white onion until soft
2. Blend the fried onion with the garlic, chilli, oregano, cumin, salt, ketchup, puree and chopped tomatoes
3. Fry the large onion, mince and garlic until the meat is no longer pink
4. Pour off any liquid and season with salt and pepper
5. Mix in approx 1/4 (150ml) of the sauce
6. Dip each tortilla in the remaining sauce to coat on each side, this should use about 300ml of sauce, leaving approx 150 for later.
7. Spoon approx 3 tbsp of the beef mix onto each tortilla
8. Roll each tortilla around the beef mix, and place in a large roasting dish, seam down
9. Cover with kitchen foil
10. Bake for 15 minutes at 180C
11. Remove from oven, remove foil and spoon the remaining sauce (approx 150ml) onto the top of each tortilla
12. Return to the oven and bake for additional 20 minutes