Yield / Serves
For Corn Tortillas - 1 cup maize flour
1 cup wheat flour
Salt to taste and 1 tsp oil.
For Mexican red sauce - 2 tomatoes blanched and pureed
5-6 garlic flakes crushed
1 sp butter
Salt to taste
Pinch of sugar
Refried beans - 1 cup kidney beans soaked overnight and pressure cooked and then coarsely blended.
Crushed garlic- 8-10 flakes
Two bell peppers finely chopped
An onion finely chopped
Two tomatoes pureed.
Salt to taste
Corn Tortillas - Mix all the Tortillas ingredients and knead a semi soft dough using lukewarm water.
Makes 8 tortillas
Mexican red sauce - In a pan heat oil. Add crushed garlic.
Saute for a minute. Add the tomatoes and all the spices. Add some water.
Bring it to a boil.
And simmer for 8-10 minutes. Remove in a bowl and keep aside.
Refried beans - In a wide pan, heat a sp of oil. Add the garlic. Saute for a minute. Add onions. Cook till transparent. Add tomatoes and peppers. Cook till oil separates. Add the kidney beans. 2 spoons of tomato puree, chilli powder, herbs and cumin powder.
Bring it to a boil. Simmer till it becomes thick. Remove in a bowl.
Finally Enchiladas - In a pan in which it has to be served, spread the mexican sauce.
Place some refried beans on a tortilla, put some grated cheese on it.
Roll the tortilla tightly and place it on the red sauce with seam side down. Repeat with other wraps.
Spread some grated cheese on top and the leftover sauce.
Bake in a preheated oven at 180 degrees for 10 minutes. Ready to be served. This makes 8 enchiladas.
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