Mexico City, How about a very gourmet and exotic stopover for dinner tonight? Delicious enchiladas, a staple of Mexican cuisine, with ground beef, tomatoes, peppers, spices, and herbs… A lot of good things to wrap up in corn (or wheat) tortillas for a warm and exotic meal! This recipe works every time… To be tested urgently!
- 8 tortillas (wheat or corn cakes)
- 600 g ground beef
- 200 g grated cheese
- 4 tomatoes
- 2 onions
- 1 bell bell pepper
- 2 cloves of garlic
- 1 small can of tomato paste (140 g)
- 2 sugars
- chili oil
- 4 sprigs of parsley
- 1/2 tsp. oregano
- 4 sprigs of coriander
- 1 pinch of chili
- salt, pepper
- Prepare the salsa sauce: fry a chopped garlic clove in a frying pan with 1 tbsp of olive oil. Add the tomato paste and the same amount of water. Mix and add the sugars, salt, pepper, and a pinch of chili. Cover and simmer for 5 minutes over low heat.
- In a frying pan, sweat the chopped onions and the second chopped garlic clove. Add the diced bell pepper; the tomatoes cut in 8, the chopped parsley, the oregano, and a little salt and pepper. Let it simmer for about ten minutes, then add the meat. Then add the salsa sauce to the pan and mix well.
- Fill each tortilla with the mixture, roll them up, and place them side by side in a buttered casserole dish. Pour the rest of the sauce on top and sprinkle with grated cheese.
- Bake in the oven at th.7-8 (220°C) for 10 to 15 minutes. Once cooked, sprinkle the enchiladas with coriander and serve with fresh cream and guacamole.
- You can replace the ground beef with chicken cut into small pieces. That also works 😉 And you can also add corn and kidney beans to your filling.