This is an edited extract from RecipeTin Eats Dinner by Nagi Maehashi (Pan Macmillan), $50. Photography by Nagi Maehashi.
SERVES: 4 I PREP: 20 MINUTES I COOK: 1 HOUR
Ingredients
8 x 20cm store-bought flour tortillas, warmed
1½ tightly packed cups
(150 grams) shredded Monterey Jack cheese
or cheddar
1 tablespoon roughly chopped coriander leaves, to serve (optional)
ENCHILADA SPICE MIX
½-1 teaspoon cayenne pepper (optional)
1 teaspoon each onion powder and garlic powder
1 tablespoon each ground cumin, paprika and dried oregano
ENCHILADA SAUCE
2 tablespoons extra-virgin olive oil
3 tablespoons (30 grams) plain flour
2 cups (500ml) low-salt chicken stock
1½ cups (390 grams) tomato passata
¼ teaspoon cooking salt
¼ teaspoon black pepper
BEEF FILLING
1 tablespoon extra-virgin olive oil
2 garlic cloves, finely minced
1 brown onion, finely chopped
500 grams beef mince
400-gram can refried beans
400-gram can black beans, drained
½ teaspoon cooking salt
¼ teaspoon black pepper
Method
Enchilada spice mix: Combine the spices in a small bowl.
Enchilada sauce: Heat the oil in a large saucepan over medium heat. Add the flour and mix to form a paste. Cook for 1 minute, stirring constantly. While whisking, pour in about ½ cup (125ml) of the chicken stock. The mixture will turn into a thick smooth paste quite quickly. Add the remaining chicken stock, passata, salt, pepper and 2 tablespoons of the spice mix. Whisk until incorporated, then increase the heat to medium-high. Cook for 3-5 minutes, whisking regularly, until the sauce has the consistency of thick syrup. Remove from the stove and keep warm. Preheat the oven to 180°C (160°C fan-forced).
Beef filling: Heat the oil in a large frying pan over high heat. Cook the garlic and onion for 2 minutes. Add the beef and cook for 2 minutes, breaking it up as you go. Add the remaining spice mix and cook for a further 2 minutes. Add the refried beans, black beans, about ¼ cup (60ml) of the enchilada sauce, salt and pepper and mix. Cook for 2 minutes, stirring regularly, then remove from the stove.
The filling should be juicy but not watery.
Assemble: Smear a bit of enchilada sauce on the bottom of a 22cm x 33cm baking dish (this stops the enchiladas from sliding). Spoon one-eighth of the beef filling on the lower third of a tortilla. Roll up, then place in the baking dish, seam-side down. Repeat with the remaining beef filling and tortillas, arranging them snugly side by side in the baking dish. Pour the remaining sauce all over the enchiladas.Loosely cover with foil, then bake for 10 minutes. Remove the foil, sprinkle with cheese and bake for a further 15 minutes. Sprinkle with coriander leaves (if using) and serve!
Leftovers: Can be kept in the fridge for up to 4 days.
This is an edited extract from RecipeTin Eats Dinner by Nagi Maehashi (Pan Macmillan), $50. Photography by Nagi Maehashi.
