Saturday, 6 October 2012

Recipe: Beef enchiladas

I like discovering new food recipes and I like it even better when these recipes are a total success!  For now, I'm experimenting with the Mexican/Tex-Mex cuisine, and I had a big blast with these enchiladas! For a moment, they took away all the rain and the wind and made me feel as if I were in a warmer location...



Beef enchiladas
adapted from My San Francisco Kitchen

Looks delish!
1Kg Rosbif
0.5l stock (I used chicken stock)

2 tsp cumin

2 tsp coriander
2tsp smoked paprika
salt/pepper



10 flour tortillas

"cheat" enchilada sauce (see below)
750g shredded cheese (I used pecorino with chillies and cheddar)
2 Roma tomatoes, chopped
15-20 black olives, cut in slices
Vegetable oil

Before you start preparing this dish, there are two steps you need to have completed beforehand:
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"Cheat" Enchilada sauce


2 yellow peppers
7 small green tomatoes
1 small onion
3 cloves of garlic
1/2 tsp harissa
1 tsp olive oil
oregano/salt/pepper

Mince onion and garlic.  Mash peppers and tomatoes in blender.  Over medium heat, lightly brown onion and garlic, add harissa.  Pour pepper/tomato mash and leave to cook for about 15 minutes, until the liquids have half evaporated.  Add spices to taste.  Pour the sauce in a deep dish when you're ready to start the enchiladas.

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Shredded meat


Rub spices on meat.  Place it in either a crockpot or, if you're like me, in a regular deep casserole and pour the stock around the meat.  Cook over low heat until the meat starts falling apart (4-5 hours - best done on a previous day).  In a large plate, shred the meat into small pieces.  Now you're ready to make the enchiladas.

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Oil spray a large skillet.  Over medium heat, lightly fry the tortillas.  Place on a plate between paper towels to keep soft.

Preheat oven at 180C.  Dip each of the tortillas in the sauce, then start working on another place:  fill with a couple of tablespoons of meat and cheese, roll tightly and place in a large casserole dish, seam-side down. Continue until you fill the dish.  Pour remaining sauce on top, add remaining shredded cheese, chopped tomatoes and olives.  Bake for about 45 minutes.  You can serve with sour cream (I used yogurt), guacamole, or on its own!




This post is my entry into Weekend Cooking, a weekly event hosted by Beth Fish Reads.


This is also my first pin in the Pin it and Do it:  A Pinteresting challenge, hosted by Trish. 

25 comments:

  1. Looks fantastic. I'd love the harissa in the sauce. Have to try this soon!

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    Replies
    1. It gives this extra zing to the whole dish!

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  2. Yes they do look delish! And really, this looks fairly easy to put together. Love the "cheat" sauce.

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    Replies
    1. thanks a lot Beth! Indeed, I made the meat the day before, the sauce in the morning before work, and had the dish ready for dinner that evening!

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  3. Patty, please post more (Tex)Mex recipes :) I've been wanting to branch out into that cuisine for ages, but don't really know where to start. Enchiladas sound great! And I love it when I'm allowed to cheat ;)

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    Replies
    1. All I need is a little push - done!

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  4. Delicious! I love good Mexican/Tex-Mex food, too.. especially when corn tortillas or corn bread is involved. Your enchilada sauce sounds really good--and easy, too!

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    Replies
    1. I plan to look more in-depth into the corn element!

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    2. Maybe just give corn tortillas a try the next time you make this. If you like corn, anyway! I'm getting hungry. ..

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  5. Looks scrumptious. Have a nice week.

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  6. of course, I might 'cheat' even a bit more and use a rotisserie chicken..

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  7. Oeh, this looks great! I love the little tomatoes on top!

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    Replies
    1. It makes the dish healthy!

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  8. Yummy, I love spicy Mexican food, it sure does warm the soul!

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    Replies
    1. The harissa and the chillies see to that...

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  9. Sounds yummy. It's amazing the stuff you can find on pinterest =)

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  10. We are huge fans od Tex-Mex food, so I'm sure this would be a hit at my house. I like Caite's idea of using pre-cooked chicken as an extra cheat. Thanks for sharing the recipe. Can't wait to see what you try nect.

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    1. I just love the exchange of further ideas!

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  11. I need to do something with green tomatoes before we get a frost! These look delicious.

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    Replies
    1. I was amazed at their taste - was using them for the first time

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  12. We love enchiladas, and yours look so good.

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