Thursday, 1 November 2012

Recipe - Beef Enchiladas

As with every time I go clubbing, I've rediscovered that I hate clubbing. The main reason for this is that I can only dance and consequently only think clubbing is fun if I put my body through absolute hell. (Other people would think it was moderate abuse, I'm a pussy.) Anyway, it's not happening again for a long time because this past Saturday I wasted my intended reading day lying in bed until five. There was a point at which I thought I was dying, I considered calling NHS direct. I felt so bad I considered calling my visitor to tell him not to make the trip, I felt too ill. I had promised him beef enchiladas and after a long lie down (after I'd got out of bed officially at 5) I decided to brave the kitchen. I'm glad I did, this greasy, cheesy, uncouth tex mex thing tasted base but pretty good.
Beef enchiladas
250g beef mince
1 onion, finely diced
4 cloves garlic, finely diced
2 chillies, finely chopped
1 tsp cumin
1 tbsp oregano
1 tsp cayenne pepper
1 tbsp tomato purée
2 green peppers, sliced

2 tbsp flour
250ml beef stock
Handful chopped spinach.

4 tortillas
A few handfuls cheddar cheese

Fry the onion on a low heat in plenty of oil until brown.
Add the chillies and garlic and fry for a further minute.
Add the spices.
At the point, split the onion mixture into a third and two thirds.
In the pot with the third, add the beef mince, peppers, tomato purée and salt and pepper. Simmer for about ten minutes.
In the other pot of onion mixture, add the flour and stir to make a paste.
Slowly stir in the beef stock to make a rich gravy and simmer for ten minutes.
Stir in the chopped spinach.
Add a couple of tablespoons of the gravy to the beef mince.
Assemble the enchiladas: place a quarter of the beef mixture into each tortilla with a sprinkling of cheese and roll up.
Place the assembled tortillas on a baking tray, pour over the sauce and sprinkle with cheese.
Cook for about fifteen minutes until hot and melted.

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