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

Print recipe

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.