Baked Tortillas with Sauce
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
4
- For the enchiladas
- 18 ozs rump Steak (diced)
- 1 onion (chopped)
- 2 cloves garlic cloves
- 7 Corn tortilla
- ¾ cup grated Cheddar cheese
- For the sauce
- 3 large Tomatoes (quartered)
- 1 Tbsp olive oil
- 2 chili peppers (finely chopped)
- 2 cloves garlic cloves
- 2 tsps dark brown sugar
- ½ tsp paprika
- 1 Lime (juice)
- 2 scallions (finely chopped)
- 1 tsp chopped oregano
- To garnish
- 2 scallions (finely sliced)
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6.
2.
Place the steak in a pan with the onions and garlic. Cover with water and bring to a boil. Simmer for about 10-15 minutes until tender. Drain well and shred the meat.
3.
For the sauce: place the tomato quarters on a baking tray and drizzle over the oil. Cook in the oven for about 20 minutes until soft. Allow to cool slightly, then remove and discard the skins.
4.
Place the tomatoes, chillies and garlic in a food processor or blender and process until smooth. Add the sugar, paprika, lime juice, spring onions and oregano. Process for a few seconds. Season to taste with salt.
5.
Put into a pan. Tear 1 tortilla into small pieces and add to the sauce. Heat until slightly thickened.
6.
Warm the remaining tortillas by wrapping them in a polythene bag and placing in a microwave oven for 1 minute. Alternatively, wrap in foil and place in a steamer over boiling water for 5 minutes.
7.
Preheat the grill to medium heat.
8.
Divide the beef mixture between the tortillas and roll up.
9.
Pack the tortillas tightly in a baking dish. Pour over the sauce and sprinkle with the grated cheese. Place under the grill for 5 minutes, until the cheese melts and the sauce begins to bubble.
10.
Garnish with the spring onions.
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