Home >> Beef >>

About the Recipe

• To make the enchiladas you have to work in many stages, it is a bit complicated but you will have fun with the recipe and surely you will repeat it varying the filling and the salsa.
• Prepare the tortillas that are used in this recipe and give a unique flavor to your enchiladas.
• In this recipe is very important to use a vegetable oil to fry the tortillas because the olive oil is not good for frying dough.
• Make sure that the ground beef is fresh because it lasts a short time in the refrigerator.
• The preparation time of the enchiladas is of 30 minutes.
• The recipe serves 10 enchiladas.

Ingredients

Cookware

Directions

1. Put in a saucepan:

• 10 Tomatillos.
• 2 Serrano Peppers.
• The enough Water to cover all the ingredients.

2. Bring the saucepan water to a boil over high heat.
3. Leave the ingredients cooking in the boiling water for about 5 minutes, until the tomatillos turn to a lighter color.

4. Transfer from the saucepan to a blender, with a kitchen spoon, the tomatillos and the serrano peppers that were cooked.
5. Also add in the blender:

• 1/4 of an Onion (1.2 oz).
• 1 Garlic clove.
• Pepper to taste.

6. Blend very well the ingredients, then set aside.

1. Heat in the saucepan over high heat 1 tablespoon of olive oil.
2. Pour in the saucepan:

• The Green Salsa that was blended.
• 1/2 tablespoon of Salt.

3. Mix the saucepan ingredients and wait for the salsa to boil.
4. When the salsa boils reduce to medium heat and cook it for about 4 minutes, until it thickens a little; stir occasionally. Then set aside.

1. Finely chop 1/4 of an onion (1.2 oz), then reserve.
2. Heat in a frying pan over medium-high heat 2 tablespoons of olive oil.
3. Put in the frying pan the onion that was minced and fry it for approximately 1 minute, until it looks a bit transparent; stir regularly.
4. Incorporate in the frying pan:

• 1.1 lbs of Ground Beef.
• Pepper to taste.
• 1 tablespoon of Salt.

5. Mix the frying pan ingredients and fry them for about 8 minutes, until the beef is well cooked; stir regularly. Then set aside.

1. Pour in another frying pan approximately 1 cup of vegetable oil, so you end up having about a 1/2’’ deep oil layer.
2. Heat the frying pan oil over high heat.
3. Take 1 maize tortilla with some tongs, dip it in the frying pan oil and fry it for about 7 seconds per each side, until it is lightly fried.

4. Transfer from the frying pan to some paper towels, with the tongs, the tortilla that was fried so it dries and the fat excess is absorbed; then reserve.
5. Repeat the same procedure with 9 more tortillas, it won’t be necessary to add more vegetable oil in the frying pan.

1. Cut 1 avocado into strips and also finely chop 1/4 of an onion (1.2 oz) and 2 coriander sprigs; then set aside.
2. Heat over medium heat the green salsa that was cooked for about 2 minutes, until it is very hot.
3. Take with the tongs one of the fried tortillas (that was put on the paper towels) and dip it in the green salsa that was heated.
4. Put on a large plate the fried tortilla with salsa, put over the tortilla some of the ground beef that was cooked and roll it as taco or fold it as quesadilla; then set aside.
5. Repeat the same procedure with the other 9 fried tortillas. Upon completion if there is green salsa remaining pour it over the enchiladas.
6. Add over the green enchiladas with ground beef the following ingredients:

• 1/2 cup of Mexican Cream.
• The Onion that was minced.
• The Avocado strips that were cut.
• 1/4 cup of crumbled Fresh Cheese.
• Sprinkle the Coriander that was minced.