Beef Enchiladas With Red Sauce
- Reviews 2
Ready In: 2 hrs 27 mins
Serves: 3-4
Ingredients
- 1 1⁄4 lbs rump steak, cut into 2 inch cubes
- 2 ancho chilies, seeded
- 2 pasilla chiles, seeded
- hot water, to cover
- 2 garlic cloves, smashed
- 2 teaspoons dried oregano
- 1⁄2 teaspoon ground cumin
- 2 tablespoons vegetable oil
- 7 fresh corn tortillas
- shredded onion (to garnish)
- flat leaf parsley (to garnish)
Variation
- 1 1⁄4 cups sour cream
- 3⁄4 cup grated cheddar cheese
Directions
- Put the steak in a deep frying pan and cover with water.
- Bring to boil, then lower the heat and simmer for 1 to 1 1/2 hours, or until very tender.
- Meanwhile, put the dried chillies in a bowl and pour over the hot water.
- Leave to soak for 30 minutes, then tip the contents of the bowl into a blender and whizz to a smooth paste.
- Drain the steak and let it cool, reserving 1 cup of the cooking liquid.
- Meanwhile, fry the garlic, oregano and cumin in the oil for 2 minutes.
- Stir in the chili paste and the reserved cooking liquid from the beef.
- Tear one of the tortillas into small pieces and add it to the mixture.
- Bring to the boil, then lower the heat.
- Simmer for 10 minutes, stirring occasionally, until the sauce has thickened.
- Shred the steak, using two forks, and stir it into the sauce, heat through for a few minutes.
- Spoon some of the meat mixture on to each tortilla and roll it up to make an enchilada.
- Keep the enchiladas in a warmed dish until you have rolled them all.
- Garnish with shred of onion and fresh flat leaved parsley and then serve immediately with some Salsa.
- Variation: For a richer version place the rolled enchiladas side by side in a gratin dish.
- Pour over 1 1/4 cups sour cream and 3/4 cup grated cheddar cheese.
- Place under a preheated grill for 5 minutes or until the cheese melts and the sauce begins to bubble.
- Serve at once with the salsa.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off