Hot and Spicy Enchilada Recipe
This takes a while to prepare but for a quicker recipe, use minced (ground) beef.
Serves 4
Hot and Spicy Enchiladas Recipe Ingredients:
900 g braising steak
1 tablespoon vegetable oil, plus extra for frying
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 onion, quartered
2 garlic cloves, crushed
4 cups enchilada sauce
12 corn tortillas
1 cup grated cheese
chopped spring onions, to garnish
sour cream, to serve
Hot and Spicy Enchilada Recipe Cooking Instructions:
1. Preheat the oven to 160 Degrees Celcius. Place the meat on a sheet of foil and rub it all over with the oil. Sprinkle both sides with the salt, oregano and cumin and run in well. Add the onion and garlic.
2. Top with another sheet of foil and roll up to seal the edges, leaving room for some steam expansion during cooking.
3. Place in an ovenproof dish and bake for 3 hours, until the meat is tender enough to shred. Remove from the foil and shred the meat using two forks.
4. Stir 1/2 cup of the enchilada sauce into the beef. Spoon a thin layer of enchilada sauce on the base of a rectangular ovenproof dish, or in four individual dishes.
5. Place the remaining sauce in a frying pan and warm gently.
6. Put a 1/2 inch layer of vegetable oil in a second frying pan and heat until hot but not smoking. With tongs, lower a tortilla into the oil. Note: the temperature is right if it just sizzles. Cook for 2 seconds, then turn and cook the other side for 2 seconds. Lift out, drain over the pan and then transfer to the pan with the sauce. Dip in the sauce just to coat both sides.
7. Transfer the softened tortilla immediately to a plate. Spread about 2-3 spoonfuls of the beef mixture down the center of the tortilla. Roll it up and place the filled tortilla, seam side down, in the prepared dish. Repeat this process for all the remaining tortillas.
8. Spoon the remaining sauce from the frying pan over the beef enchiladas, spreading it right down to the ends. Sprinkle the grated cheese down the center of the enchiladas.
9. Bake the enchiladas until the cheese topping just melts for about 10-15 minutes. Sprinkle with chopped spring onions and serve immediately, with sour cream on the side.
