Beef Enchilades
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1 | kg | Steak, Round , cut into thin strips. |
| 500 | ml | Knorr Tomato Pronto Sauce |
| 250 | ml | Knorr Tomato Bouillon |
| 50 | g | Knorr Garlic Paste |
| 2 | pc | Onion, Medium, Finely Diced |
| Cumin , to taste. | ||
| Chilli , Red, Ground to taste. | ||
| Cayenne pepper, ground , to taste. | ||
| Scallion(s) , 1 Bunch, Washed and Chopped. | ||
| 10 | pc | Tortilla(s) |
| 150 | g | Cheese , Grated |
| KNORR Roux Brown |
Preparation
1. Sweat off the onion, chilli, pepper, cumin, oregano, cayenne with the garlic paste.
2. Add in the tomato pronto and the beef bouillon.
3. Bring to the boil and bring to the required consistency with roux.
4. Fry off the strips in a hot pan.
5. Drain off the excess oil and add the beef to the sauce.
6. Bring to the boil and simmer until the beef is tender for approx. 20 mins.
7. Spread 2-3 spoonfuls of the beef mixture down the centre of the tortilla.
8. Roll up and place the seam side down on the oven dish.
9. Repeat the process with the remaining tortillas.
10. Coat the tortillas with remaining sauce and sprinkle the grated cheese over.
11. Place in a hot oven until the cheese melts, sprinkle with the chopped scallions.
