Beef Enchiladas and Guacamole - Sasha

Recipe by Sasha

Ingredients:
6-8 tortillas
mozzarella cheese (grated)
cheddar cheese (grated)

For the meat filling:
3 medium onions
4 cloves garlic
3 tbsp oil
40 gms butter
250g minced meat beef
1½ tsp haldi
1½ tsp garam masala
2 tsp paprika
1 tsp cinnamon
¾ tsp coriander powder
3 star anise
¾ tsp black pepper powder
2 tbsp fajita powder
1 tbsp Worcestershire sauce
2 tbsp tomato puree
1 can diced tomatoes
1 can kidney beans
1 tbsp harissa paste
coriander leaves
4 tbsp lemon juice
4 big potatoes, diced
½ tsp sugar

For the tomato sauce:
2 medium tomatoes (diced)
½ canned tomatoes
1 tsp tomato puree
20 gms chopped coriander
10 gms chopped parsley
2 tbsps lemon juice
salt to taste
pepper to taste
½ tsp cinnamon
1 tsp garlic powder
½ tsp haldi
1 star anise

For the Guacamole
2 avocados
1/2 lemon, juiced
1 tsp salt
1 small tomato, diced
3 tbsp fresh coriander leaves, chopped
1 tbsp sour cream
pepper to taste


Steps:

For the meat filling


  1. Finely chop onions and garlic, and saute them in some oil and butter till pink-brown. 
  2. Add minced meat to the pot and cook till light brown. 
  3. Add haldi, garam masala, paprika, cinnamon powder, coriander powder, star anise, black pepper powder, and fajita mix powder to the meat in pot. Cook till spices are not raw anymore.
  4. Add ½ cup of water and cook till water evaporates. 
  5. Add Worcestershire sauce, tomato puree, canned diced tomatoes, kidney beans, harissa, fresh chopped coriander leaves, lemon juice, and raw diced potatoes into the pot. 
  6. Add one cup of water, some sugar and let it cook till it becomes a thick meat sauce.
  7. Add salt in the end after all the cooking, and add it according to your taste. 
  8. Keep to cool. 
Tortillas:
  1. Toast the tortillas till a little brown (like a chapati) on a flat pan with no oil or butter. 
  2. Keep it out to cool. 
For the tomato sauce:


  1. In a pot, add fresh cut tomatoes, canned tomatoes, tomato puree, freshly chopped coriander leaves, freshly chopped parsley, lemon juice, salt, pepper, cinnamon powder, garlic powder, pinch of haldi, and a star anise, and 1 cup of water. 
  2. Let it cook till it becomes a nicely blended sauce.
  3. Keep aside. 

Enchilada Assembly: 


  1. On a regular flat dish, put 3-4 tbsp tomato sauce on the bottom as this way, the tortillas will soak up sauce from underneath too in the oven.
  2. Place a tortilla on a flat plate, add about 2.5 tablespoons of meat filling into it, and wrap it closed from the side to the middle with a toothpick. Transfer to the flat dish.
  3. Do this for all the remaining tortillas, and place them side by side wrapped up in the flat dish.
  4. Then, add the tomato sauce on top to cover all the wrapped and filled tortillas.
  5. Place some grated mozzarella and cheddar cheese, and finally some fresh chopped coriander leaves on top. 
 
6. Now place it in the oven at 150C for 20-25 minutes till it is perfectly baked. Keep track of time and remove from oven if baked earlier.
7. Serve warm with some sour cream and guacamole on the side.
8. ENJOY!

Guacamole:

  1. Cut the avocado, scoop out flesh and add to a mixing bowl.
  2. Add lemon juice, fresh chopped coriander leaves, salt and pepper, diced tomatoes and sour cream, and mash the mix all together.
  3. Serve with tortilla chips, or over oven-baked enchiladas.
  4. ENJOY!