RECIPE

Enchiladas
‎
8-10 tortillas (home made/store bought)
Filling (minute steak strips or cubed chicken fillet)
Sauce
Freshcream
Grated Cheese

Fill each tortilla with filling, place in casserole seem side down. Pour sauce and fresh cream over. Top with cheese bake in preheated oven until cheese melted and tortillas are warmed through. Can also top with olives and sliced jalepenos


Tortillas: Recipe: (makes 8)
2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon ghee (Clarified butter) or shortening
1 teaspoon salt
warm water or milk for kneading

Mix ingredients together, add the warm water or milk and make a soft dough. Knead it well. Let it rest covered for about 20 minutes, then divide the dough into 8 equal portions.

Roll each one out as thin as you can. Once all are rolled out, heat a tava and place the tortillas one at a time, cooking each briefly for a few seconds on medium-high heat then turning it to cook the other side until bubbly and slightly golden. Don't overcook them as you need them to be soft and pliable, not crisp or hard.

Keep the ready ones covered in a hotpot or under a towel to keep them soft.
Filling:
Cook minute steak strips or cubed chicken fillet pieces with red ginger garlic masala, salt, rough red chillies and dhana jeeru (cumin) powder. In a frying pan melt garlicbutter, stirfry cubed green peppers and chopped onion. Add cooked steak. Mix well.

Sauce:
1 tin tomato and onion mix. Half tin tomato puree. Garlic. Salt. Black pepper. Origanum. Pinch of ground green chillies. Blend together and boil.

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