Enchiladas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 949 cal. | (45 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 14.7 mg | (123 %) | ||
| Vitamin K | 15.5 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,309 mg | (33 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 17 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 27 g |
Ingredients
- For the tortillas
- 300 grams Pastry flour
- 1 pinch salt
- 4 Tbsps sunflower oil
- 100 milliliters water
- For the filling
- 1 lemon (zested and juiced)
- 1 Apple
- 1 onion
- 2 garlic cloves
- 2 Tbsps slivered almonds
- 2 Tbsps vegetable oil
- 400 grams Ground beef
- 2 Tbsps Chili thread (drained)
- cinnamon (0.5 teaspoons)
- 250 grams peeled Tomatoes (canned)
- 5 Tbsps raisins
- salt
- freshly ground peppers
- 1 ripe Avocado
- 150 grams acid Whipped cream
- Tabasco sauce
- 2 scallions
Preparation steps
For the tortillas: Combine flour, salt, oil and water. Knead into a smooth dough, cover and let rest for about 20 minutes.
Knead dough on a floured surface. Divide into 8 portions and thinly roll out each into a large disk. Cook in a dry frying pan for 1 minute per side. Remove and keep warm.
For the filling: Rinse, quarter and core apples. Dice flesh and mix immediately with 2 tablespoons of lemon juice. Peel and mince onion.
Toast almonds in a dry frying pan, remove and set aside.
Heat oil in a frying pan and sweat onion until soft. Peel and press garlic and add to pan. Add meat and cook until crumbly. Add drained chile strips, cumin, cinnamon, tomatoes, apples and raisins to pan and season with salt and pepper. Simmer for about 15 minutes.
Cut avocado in half and remove core. Remove flesh and mix with 2 tablespoons lemon juice and lemon zest. Crush with a fork and stir in sour cream and season with salt, pepper and Tabasco. Rinse scallions and slice white and lime green parts. Stir scallions into avocado cream.
Place 2-3 tablespoons of avocado cream onto each tortilla. Top with meat mixture, roll up and plate. Serve garnished with almonds.
