Enchilada...

dah siap untuk di makan

Masa-masa student dulu, selalu tengok dish ni kat tv, and teringin sangat nak rasa, but, mana nak cari yang halal masa tu..and lagi la pulak nak buat pun tak tau. And bila pass by those mexican restaurant, ambik bau je la...Masa tu kat texas, memang banyak mexican food outlet, like Taco Bell etc..tak ingat dah ape ke namanya..

Sekarang ni la baru dapat merasa..itupun kebetulan jumpa recipe masa blogwalking baru-baru ni..Anak-anak tiada masaalah dengan western dish ni, walaupun masih tekak melayu, once in awhile kita tukar selera pulak. Usually in a week, I will cook one or two western dish for our meals...

Pernah dulu I cooked spaghetti with mexican cilli sauce masa tengah pantang one of the kids. My mother in law  makan, ingat I cooked mee kari....he..he

Here's the recipe for the mince beef filling and enchilada sauce, and as always, I dah ubah suai ikut bahan-bahan apa yang ada.

HOMEMADE ENCHILADA SAUCE

Ingredients:

1/4 cup vegetable or canola oil
2 tbsp flour
2 tbsp chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups chicken broth
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion salt
1/4 tsp salt

Directions:

1. Heat oil in a large skillet to medium heat. 

2. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. 

3. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. 

4. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.

5. Serve immediately, or keep in a covered bowl in the refrigerator for up to 3 days.

MINCE BEEF FILLING

Ingredients:

4 tbsp vegetable oil
400gm lean beef mince
2  oniond, finely chopped
2 garlic cloves, finely chopped
1/2 red capsicum, deseeded, cut into small pieces
1 tsp chilli powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
1/4 cup tomato paste
1 small can baked beans
1 tomato, diced

Method:

1. Heat 1 teaspoon of oil in a heavy-based stockpot or large flame-proof casserole dish over medium-high heat. 
2. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour. Transfer to a large bowl.
3. Heat the remaining oil in the stockpot over medium-high heat. Add the onion, garlic and capsicum and cook, stirring, for 4 minutes or until onion is soft. Add the chilli, oregano, cumin and coriander and cook, stirring, for 1 minute or until aromatic.
4. Stir in the mince, tomato paste, baked beans and tomato. Bring to the boil.
5. Reduce heat to medium-low. Cook, stirring occasionally, for 20 minutes or until the liquid evaporates. Season with salt and pepper.

To assemble:
1. 1 packet wraps

2.Some grated cheddar cheese

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3. Scoop some filling onto a piece of wrap, fold into parcels. Repeat sampai filling dan wrap habis.

4. Pour a bit of the enchilada sauce onto the base of the baking dish. Arrange all the parcels in the dish.
5. Pour some of the sauce again on top of the arranged parcel in the baking dish.
6. Toss some grated cheese on top like this.

7. Bake in a pre heated oven at 200C for about 10 minutes, until the cheese has melted and the enchiladas turns brownish.