2 tblsp olive oil
1-2 cloves garlic
1 medium onion, cut into quarters
1 long green chilli, cut into chunks
1 green capsicum, cut into chunks
2 tsp ground cumin
¼ tsp chilli powder (or to taste)
½ tsp sweet paprika
½ tsp ground cinnamon
1 tsp salt
1 tsp sugar
1 x 700g bottle passata (pureed tomatoes)
1 tblsp olive oil, extra
500g premium beef mince
1 packet (eight) flour tortillas (or make your own)
1½ cups grated tasty cheese
Sour cream & cont parsley to serve
If making your own tortillas, make them first and put aside until needed.
Grate cheese if required, remove from bowl and put aside until needed.
Place onion, garlic, capsicum and chilli in TM bowl, and chop for 5 secs on speed 5.
Add oil and sauté for 10 mins/100°C/speed 2. MC off. Scrape down sides.
Add spices and cook further 3 mins/100°C/speed 1. MC off.
Add salt, sugar and passata, cook on 100°C/9 mins/speed 3 for a few seconds to combine, then turn down to speed 1. MC on. Remove from bowl.
Add extra oil to bowl, sauté for 3 mins/100°C/speed 1. MC on slant
Add mince and cook for 8 mins/Varoma temp/Reverse + speed 1. May need to initially have on speed 2 + reverse, to break up lumps in mince, then turn down to speed 1. MC off to allow steam to escape.
Add ¾ of enchilada sauce, stir reverse + speed 2 ½ / 1 min. MC on. Preheat oven 180°C.
Divide mince mixture among the tortillas, placing it neatly in the centre. Roll tortillas up from one side to enclose the filling. Place in 20cm x 30cm approx. ovenproof dish seam side down.
Spoon remaining tomato sauce over enchiladas and top with cheese. Bake in pre-heated oven for 15 minutes until heated through and cheese is melted and browned. Serve with sour cream and coriander/parsley.
320g plain flour
1 tsp salt
3 tblsp olive oil
1 tsp baking powder
180g water (warm)
Put all ingredients into TM bowl.
Mix for 10 seconds on speed 7 to combine. Set to locked position and knead for 3 minutes.
Leave dough in bowl for 30 mins to rest.
Divide dough into 12 pieces and roll each flat into rounds.
Fry in lightly oiled hot frying pan until they start to brown. Turn them over and cook other side.