This recipe makes 4 generous servings, or 6 smaller servings with a side salad and perhaps a spoonful of refried beans.
- 1 pound boneless beef
- 1 tin tomatoes
- 1 onion chopped
- 1 clove garlic crushed and minced
- 2 large red chilli peppers, seeded and chopped (adjust to taste)
- 1 tsp salt
- 1 heaped tsp ground cumin
- 1/2 tsp ground turmeric
- 1/8 tsp ground chilli (adjust to taste)
- 1 tomato tin of water
- 6 - 8 corn tortillas
- 1 cup grated extra mature cheddar cheese
- Combine beef, tomatoes, chillies, onion, garlic, salt, cumin, turmeric, and ground dried chilli in a large ovenproof saucepan, over a moderate flame. Add a can full of water.
- Bring it up to a boil, reduce heat, cover, and place in a low heat oven (gas mark 2 -3) for 3 - 4 hours, until tender. Add more liquid if necessary.
- Remove from heat, cool.
- Remove beef, shred with a fork, set aside, reduce liquid slightly if needed.
- Spoon a few tablespoons of the sauce into the meat and place 2 - 3 spoonfuls into a 9x13x2-inch, buttered baking dish.
- Place a small bit of the beef onto each tortilla. Roll up and place into baking dish.
- Pour the remaining sauce over the top.
- Top with grated cheese.
- Bake at about 350F for 25-30 minutes. Remove from oven and serve.
- Garnish with sour cream, olives, and spring onions if you wish.
Reduce the water to half a tin. Combine all of the ingredients in the slow-cooker and let cook on low for at least 8 hours.
Remove the meat and shred.
Transfer the sauce to a pan and reduce down if necessary before assembling the enchiladas as directed above.
Beef enchilada casserole
Instead of rolling up individual tortillas, alternate layers of corn tortilla, shredded beef, and sauce. Top with a final layer of sauce and grated cheese.
Bake in the oven and serve as directed above.