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Monday, 19 August 2013

Mexican Enchiladas

Mince meat 200 grams
Salt 1 tsp
Red pepper (crushed) 1 tsp
Garlic paste 1 tsp
All spice powder ½ tsp
Cumin powder ½ tsp
Ketchup 4 tbsp
Hot sauce 2 tbsp
Capsicum (chopped) 1
Onion (chopped) 1
Tomato (chopped) 1
Green chilies (chopped ) 4
Cheddar cheese 4tbsp
Sour cream 2tbsp
Oil 3 tbsp

Ingredients for sauce
Oil 2 tbsp
Onion (chopped) 1
Garlic paste 1 tsp
Tomato paste 4 tbsp
Ketchup ¼ cup
Red pepper (crushed) 1 tsp
Salt ½ tsp
Coriander (crushed) 1 tsp
Cumin (crushed) ½ tsp
Oregano leaves 1 tsp
Thyme leaves ½ tsp

Ingredients for tortillas
Flour 2 cups
Oil 2 tbsp
Salt ½ tsp
Baking powder ½ tsp
Warm water as required

Preparation of mince meat
Ina pan heat oil. Add chopped onions and green chilies. Do not brown the onions. Add garlic paste with the mince and fry
Now add salt and crushed pepper, cumin and all spices powder
Then add tomato, capsicum ,ketchup hot sauce and remove when the mince becomes tender

Preparation of sauce
Heat oil in a pan. add onion and garlic paste with all the seasonings. Then add the tomato paste, ketchup and hot sauce
Cook for 10 minutes until the mixture thickens.

Method for tortillas

In a bowl add the flour, salt, baking powder, oil and warm water .Knead till a smooth dough is formed. Cover and leave aside for thirty minutes
Make into ten balls and roll each ball into a quarter plate size tortillas
And cook on a tawa for 2 minutes on each side

To assemble
Spread tortillas. Spoon the mince filling onto them and roll.
In an oven proof dish spread half quantity of prepared sauce, place tortillas on top of them.Then top the tortillas with the remaining sauce. Sprinkle 4 tbsp grated cheddar cheese and drizzle 2 tbsp sour cream. Cover with foil and bake for 15 minutes on 180 degrees

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