Ingredients: Sauce- 2 tablespoon oil 2 tablespoon flour 8 large tomatoes (liquidized) 40g tomato paste 1 cup water 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon chilli powder 1 teaspoon dhana Jeeru (Cumin) powder
Meat- 500g lean beef mince 1 large onion (sliced) 2 tablespoon oil 2 cinnamon sticks 1 salt 1 teaspoon chilli powder 1 teaspoon dhana Jeeru (Cumin) powder ¼ teaspoon turmeric powder 1 tablespoon red ginger garlic masala 1 tablespoon brown vinegar 1 teaspoon mustard powder ½ red pepper (diced) ½ green pepper (diced) Chopped spring onions
Garnish- Grated cheddar cheese ½ cup chopped black olives Pickled sliced jalapenos Chopped coriander
Also needed- 8-12 tortillas
Method: For the sauce- 1. In a saucepan over medium-low heat, combine oil and flour. 2. Whisk together and allow to bubble for 1 minute. 3. Pour in tomatoes, water, paste and spices. 4. Bring to a boil. 5. Reduce the heat and simmer while you prepare the other ingredients.
For the meat- 1. In a large pan over medium-high heat, brown onions with cinnamon. 2. Add spices, masala and vinegar, mix into onions, then add drained mince. 3. Cook till halfway done, then add peppers and cook till no liquid remains. 4. Allow to cool then add chopped spring onions. 5. Leave aside.
Assembly- 1. On a tawa over medium heat, lightly fry the tortillas, do not crisp. 2. Preheat the oven to 180 degrees C. 3. Spread ½ cup of the sauce in the bottom of a casserole dish. 4. Next, spoon into tortillas some of the meat mixture. 5. Top with sauce and cheddar cheese. 6. Roll up the tortillas to hold filling inside. 7. Place the tortillas seam side down in the casserole dish. 8. Pour the remaining sauce over the top. 9. End with generous sprinkling of cheese, olives & jalapenos. 10. Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped coriander over the top and serve.