Tuesday, May 4, 2010

Enchiladas Nuevo Mexico (for Bryony!)

Inspired by my love of Mexican food, this dish has become the one asked for most often by my wife, Kara. It's richness is created by the addition of a secret ingredient – cocoa. It makes all the difference to this dish – just don’t add too much.

There is only really one match for this dish, and that is of course the margarita! However for those who would prefer a beer, you really cannot go past Dos Equis Amber ale.

Enchiladas Nuevo Mexico

Preheat oven to 180C. Brown a chopped onion and 2 finely chopped garlic cloves in a heavy based dutch oven over a gentle heat with the oil. Add the 1kg beef (skirt steak, rump steak, chuck steak) and brown in batches. Add 1 tsp beef stock powder and deglaze the pan with 1/2 cup of tequila. Add 4tbsp cumin, 1 tbsp smokey paprika, 1 red chili (finely chopped), the juice of 1 lime, and a scant 1tsp cocoa. Add water to cover the meat and bring to the boil.

Place the lid on the pot, and place in oven. Cook for 3 hours, checking every now and again and stirring any well cooked pieces from around the outside of the pot.

Once that is in the oven begin the red sauce. In a saucepan sweat the garlic and onion for a few minutes. Add 1 tin crushed tomatoes, 1 tsp chili paste, sliced roasted capsicum (if using), 1 tbsp lime juice, 1 tsp oregano, 1 tsp basil, 1 tsp vege stock and 1 tsp cumin. Bring to the boil, remove from the heat and allow to cool. Pulse in a food processor until you have a smooth sauce.

Once the beef has finished cooking, remove from pot and shred with 2 forks (if you even need to!)

Prepare the rice by cooking 1 cup rice and 1 onion (finely chopped) in 1 tbsp oil in a large saucepan. Stir to coat the rice with oil. Add water and chicken stock to cover. Bring to boil and reduce to a simmer. After 20 minutes add corn, tomato, capsicum or any other vegetables you like, or even some sliced chorizo. Reduce to a low heat and cook until all the liquid has gone.


Preheat grill. If using packet tortillas, microwave according to packet instructions. Spoon a few tablespoons of meat filling down the middle of each tortilla. Roll up, and place on plate with the join on the bottom. Add another enchilada if desired. Spoon the red sauce liberally over the top, and sprinkle with a handful of grated cheese. Place a serve of frijoles (refried beans) on the plate alongside enchiladas. Carefully slide a fried egg (sunny side up!) on top of the enchiladas, and place under the grill until cheese is melty and starting to brown. Remove from grill, add some sliced, crunchy iceberg lettuce, and some salsa and cheese on top of the frijoles. Enjoy!

Yes it looks ugly but it tastes oh so good!

From Drop Box

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