This week we’re going South of the border. That’s right, Viva Mexico!
Since September I’ve been devoid of real Mexican food. Maybe there are a few spots in England brewing with spicy delights, but I sure haven’t stumbled across them. My hometown of Tucson, Arizona, serves up some of the best and most authentic Mexican cuisine. We’re just a few short driving hours from the U.S./Mexico border, and I miss it.
In Arizona, you can’t go more than a couple of blocks without stumbling on someone selling tamales and fresh tortillas. It’s nothing like the store-bought stuff. Then go a few more blocks and you’ll see tacos and Sonoran hot dog stands lining the streets. That’s the norm to hungry Arizonans. And let me let you Brit’s in on a little secret, it’s from the food trucks and direct bakers where you’re going to find some of the most scrumptious Mexican food. So if there are some of you reading this who haven’t ventured across the Atlantic down to the Western part of the States, or actual Mexico, you’re missing out on some exciting cuisine!
The Mexican food I’m used to is made from scratch. I wish I could say I whipped up fresh tortillas for these enchiladas, but I couldn’t risk not doing the tortillas justice. It’s okay to cheat with store bought tortillas, but that’s it! You want to impress your friends and family with your fancy new cooking skills, right?
Now if you can’t tell from my fair complexion, I don’t have a Hispanic bone in my body. But that doesn’t mean I haven’t learned from the best of the best. My top tips for this week’s enchiladas are don’t be afraid to mix in your own ingredients.
There are so many things you can add to enchiladas like beef, chicken, vegetarian style or plain cheese. It’s whatever you fancy. This week make it about you and your favorite things. Be inspired about whatever might be pushed to back of the fridge, and use it. Plus, cheese makes everything better.
Smother these cheesy puppies and enjoy.
Here’s what you’ll need:
- Flour Tortillas (Some prefer corn, so you choose!)
- Cheese – choose your favorite (I chose two of my favorites)
- Tomato Paste
- Red Onion
- Garlic cloves
- Cilantro (I just used mixed herbs)
- Chili powder
- Preheat the oven to 200C/400F
- To make the red tomato sauce that coats the bottom of your baking pan, mince tomatoes and mix them into a saucepan. Pour a can of the tomato paste. I made four enchiladas, so I needed just one can of tomato paste and one chopped tomato. Heat and stir the sauce on low until warm on the stovetop.
- Chop up all your veggies while the sauce is heating. Add the salt, pepper and seasonings, as you like. More chili powder if you like spicy!
- Once the sauce is hot, coat the bottom of your baking pan. Leave a little extra for later.
- Take one tortilla at a time and fill with veggies and cheese. Roll, and repeat.
- Pour the remaining red sauce on top of the filled and rolled tortillas.
- Top with cheese and pop in the oven.
- Enchiladas should take around 15 minutes to cook. Keep a watch out for the cheese on top to brown, let them cool and enjoy!