Vegetarian and Beef Enchiladas
Ingredients:
Chilli con Carne
750g of Rump steak – put into the freezer for about 1 hour to harden (in a food processor blitz in about 3 batches in the pulse mode, trim any sinew but keep some of the fat on) 1/2 chicken stock cube crumbled
2 medium onion finely diced
Olive Oil
100g red lentils uncooked
2 sticks of celery finely diced
2 carrots finely diced
1 large handful of mushrooms diced
1 red pepper finely diced
2 tbsp of chilli powder
(mild/medium/hot)
4 tsp paprika
2 tsp garlic powder
2 tsp onion powder
2 tsp cumin
2 tsp oregano
2 tins of chopped tomatoes
2 tins of kidney beans
5 tbsp tomato puree
1 vegetable stock cube crumbled (for main dish)
Salt and pepper to taste
Fresh Tortilla Wraps
80ml vegetable oil
200ml of nearly boiling water
350g of plain flour (may need some extra flour if the dough is too sticky)
200g Mature cheddar grated
Accompaniments – (made in advance)
Guacamole
2 avocados – peeled and stones removed, and the green flesh scooped out and mashed
1/2 red onion finely diced
2 tbsp of lime juice
1 garlic clove minced or 1 tsp of garlic powder)
Salt and pepper
1 tub of soured cream
Salsa
2 large handfuls of cherry tomatoes quartered
½ a red onion finely diced
1 clove of garlic minced (or 1 tsp of garlic powder)
2 tbsp of lime juice
Salt and pepper
Method:
1. Preheat oven at 180C fan.
2. Make mincemeat with food processor - put into the freezer for about 1 hour to harden (in a food processor blitz in about 3 batches in the pulse mode, trim any sinew but keep some of the fat on).
3. Fry off the meat with chicken stock cube and once browned and leave to one side.
4. Fry off the onion in some oil till softened, then add all the other vegetables.
5. Then add in all the dry spices and fry for a couple of minutes till fragrant.
6. Then add in the tinned tomatoes, lentils and kidney beans and tomato puree and
stock cube.
7. Then put lid on and let it simmer for about 10 minutes and taste and then remove lid and let it cook for a further 10/15 minutes, it may need more water for the lentils to soften. Once this is done, spoon off desired portion for the vegetarian.
8. For the tortillas – place water and oil in bowl first, then add in the flour, quickly combine, if it is too sticky you will need to add a little bit of flour until the dough ball is formed and all remnants of the dough isn’t sticking to the side of the bowl.
9. Knead the dough on a floured surface for a couple of minutes until you can form a rough dough ball shape, cover in cling film or beeswax wrap and let it rest for 15 min
10. Now the dough should be divided up into about 10 wrap portions with a knife of dough cutter.
11. Use a rolling pin roll into thin circles. Dust with Flour. If the dough springs back it needs to rest for another 10 minutes.
12. Have a dry hot pan ready to cook these about 30–60 sec on each side, keep the tortillas under a lightly damp tea towel to keep them soft
13. Find a large baking dish.
14. Once the chilli is done, you can now assemble the enchiladas. Place the chilli con carne in the middle of a wrap and fold over. Put these folded over enchiladas put then in the dish seam side down. Repeat till dish is full.
15. Then ladle the leftover chilli on top and sprinkle the grated cheese all over. Put in oven and bake for about 10/15minutes till bubbly and golden.
16. If you don’t want to use up all of your wraps for the enchiladas you can cut them up into triangles and bake in the oven for 10/15 min to golden and leave to cool and to crisp up – eat like nachos.
17. Serve with accompaniments – Guacamole (mix up all the ingredients together), sour cream, salsa (mix up all the ingredients together)
