Mexican Enchiladas Recipe | Masala Mornings | Shireen Anwar | Italian Food | Food Court
Mexican enchiladas:
Ingredients
Beef Mince 250 gm
Green chilies 4 finely chopped
Onion 1 finely chopped
Capsicum ½ cup finely chopped
Oil 2 tbsp
Sambal oleak 1 tbsp
Ginger garlic paste ½ tsp
Tomato 1 chopped in cubes
Salt ½ tsp
Crushed red pepper ½ tsp
Ingredients for tortillas
Flour 2 cups
Salt 1 tsp
Baking powder 1 tsp
Oil 1 tbsp
Warm water to knead
Ingredients for sauce
Onion chopped 2 tbsp
Capsicum chopped 2 tbsp
Oil 2 tbsp
Garlic paste ½ tsp
Salt ½ tsp
Tomato paste ½ cup
Sweet chili sauce ½ cup
Chili powder 1 tsp
Siracha sauce 2 tbsp
Oregano ½ tsp
Coriander powder ½ tsp
Cumin powder ½ tsp
Ingredients to serve
Sour cream ½ cup
Cheddar cheese grated 1 cup
Method for mince
Heat oil, add chopped onion with ginger garlic paste, green chilies, mince, salt and crushed pepper, fry for 5 mins, add ½ cup water, cover and cook till mince tender then add chopped tomato cubes, ketchup, keep aside.
Method for tortillas
In a bowl mix together flour 2 cups, salt 1 tsp, baking powder 1 tsp, oil 1 tbsp, mix and knead with warm water into a medium dough, divide into 8-10 balls, roll each ball into a 7 inch round on a floured surface, cook over medium heat on a tawa till done.
Method for sauce
Heat oil, add garlic and onion, fry for 1 min, add capsicum, salt, chili powder, coriander powder, cumin powder, tomato paste, sweet chili sauce, oregano leaves, and siracha sauce, add ½ cup water, and cook till sauce thick.
To serve and assemble
Spoon mince on tortillas, roll tightly, put some sauce in an oven proof dish, place tortillas on sauce, pour remaining sauce on top of tortillas, sprinkle with cheddar cheese, drizzle sour cream, cover with foil, bake for 10 mins on 10 d till cheese melts.
Hot & spicy beef with fried rice :
Ingredients
Undercut ½ kg
Sweet chili sauce 4 tbsp
Siracha sauce 2 tbsp
Oil 2 tbsp
Butter 2 tbsp
Chili garlic sauce 2 tbsp
Almonds roasted 1 tbsp
Corn flour 1 tbsp
Fresh cream 2 tbsp
Crushed garlic 1 tbsp
Stock 1 ½ cup
Salt and black pepper ½ tsp each
Coleslaw salad to serve
Ingredients for fried rice
Boiled rice 3 cups
Oil as required
Salt ½ tsp
Black pepper ½ tsp
Soya sauce 2tbsp
Carrot ½ cup
Spring onion ½ cup
Garlic 1tbsp
Eggs beaten 2
Method
Heat butter and oil, fry crushed garlic, add chicken pieces, fry for 5 mins, add all the seasonings and sauces with stock, when boiling thicken the corn flour paste. Serve in a plate, top with fresh cream, roasted flaked almonds, coleslaw salad and
Serve with rice .
Method for fried rice
Heat oil in pan add garlic sauté for 1 min add 2 beaten eggs with all seasoning and sauce mix well , now add veggies fold in rice . mix well serve with hot & spicy chicken .
Mango salsa:
Ingredients
Mango 1 large
Cucumber 1
Onion 3 tbsp diced
Capsicum 1
Red bell pepper ½
Tomato finely diced 1
Green chilies 2 chopped
Coriander leaves ½ cup
Salt ½ tsp
Sugar 1 tbsp
Lemon juice 3 tbsp
Crushed red pepper ½ tsp
Spring onion finely chopped 1 tbsp
Method
Mix everything together in a bowl, refrigerate for 2 hours and serve.
Zeera biscuits:
Ingredients
Butter 4 ounces
Flour 8 ounces
Caster sugar 2 ounces
Baking powder ¼ tsp
Salt ½ tsp
White cumin whole 1 tsp
Egg 1
Method
Sift together flour and baking powder and mix in salt, beat butter and sugar till light and creamy, add in egg and continue beating, finally mix in the cumin, fold in the sieved mixture of flour and baking powder into the egg mixture, mix lightly with your hand, form into a dough, dump out onto a well-floured board and knead lightly about 6 times. Roll out to a medium sized disc with the help of a rolling pin and cut with round cutter, place on a baking tray, prick with a fork and bake for 12-15 mins on 180 d until the tops are browned and the biscuits are cooked through.
A quick recipe for all those love to cook for themselves and for the families.
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