Red Enchiladas

Hola!!!

We are in Mexico again!!!

I know we seem to be having a lot of Mexican food - but why not??  One of "the Darlings" said Mexican again???  But you know what - they clean their plate up when we have it!  I don't make the dishes too hot - and in reality a lot of Mexican food is not that hot - it is what you add to it for personal taste that increases the heat.

When I was living in California making Mexican was easy - there was a multitude of Mexican groceries in the local supermarket.  Here you have to be a little more inventive - search hard enough and you will find the right ingredients - or you can just try and make it from scratch yourself.  One thing I have yet to find here is the "red enchilada sauce" - this used to come in a can and was found at the local "woolies".  So I have experimented, and the verdict last night was ... thumbs up!!!

Red Enchiladas


Serves 6

1 kg diced casserole beef
1 onion, diced
3 cloves crushed garlic
410g can diced tomatoes
1 tsp cumin
1 tsp ground coriander
1/2 tsp smoky paprika

Corn Tortillas
Grated Gouda Cheese (this is the closest I have found to the American Monterey Jack Cheese)
Avocado
Sour Cream
Salsa/Hot Sauce

Place the beef, onion, garlic, tomatoes, cumin, coriander and paprika in a crock pot and cook on low for 8 hours.  Alternatively you can cook on the stove for 2 - 3 hours - or until the beef is falling apart.

In the meantime you can make your Red Sauce

Red Sauce


1 small onion, diced
2 cloves crushed garlic
1 red capsicum that has been roasted (placed under a grill until skin blackens - then remove skin)
1/2 tsp ground oregano
Chilli powder (to taste)
salt to taste
1/2 tsp cumin powder
400g tomato puree
1/8 tsp smoky paprika
1/2 tsp sugar

Heat a small amount of olive in a saucepan, gently fry the onions and garlic until the onion is soft.  Add the spices and gently fry until fragrant.  Add the roasted capsicum (that has been cut into strips).  Add all other ingredients.  Puree using a stick blender.  Set aside.

Once the beef is cooked you need to "shred it".  I simply used a potato masher for this - you want a lovely soft texture to the meat.

Now you are ready to assemble the enchiladas.

Place the tortillas in the microwave a couple at at time for 40 seconds to soften.

Place the shredded beef mixture down the centre of the tortilla.  Fold over, then place in either a large greased casserole dish, or individual "gratin" plates.

Once you have filled all the tortillas.  Pour the red sauce over the enchiladas, and top with grated cheese.

Bake in an oven (that has been preheated to 180 degrees C) for approximately 25 minutes, or until cheese is melted and golden.

Serve topped with Sour Cream, Avocado and Salsa to taste.

A traditional accompaniment would be Refried Beans and Spanish Rice.

So Dear Readers how do you like your Mexican food - killer hot, or mild!  I have found what I call "Toxic Green Sauce" - it just about blows your head off - even I have to use it sparingly!!

Have you experimented and made more that "Tacos" - which are probably the equivalent to Mexican food that a cheeseburger is to cuisine!!   I urge you to experiment and try some real Mexican food - I think you will be pleasantly surprised.