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Friday, February 15, 2013

Enchilada Isi Daging & Sayuran (Beef & Vegetables Enchiladas)


In Indonesian & English

Bahan
8 Kulit Tortilla jagung, 250 gr Keju cheddar      Bahan isi:
Guacamole:                                                                      -  250 gr Daging cincang, Minyak
1 Baw.mrh & ½ Baw.pth-cincang, ¼ st Garam    -  2 st Jintan, 2 st Bumbu taco
1 Alpukat matang, ½ Jrk nipis-peras                    -  40 gr Broccoli-ptg kcl2
½ sm Daun ketumbar-cacah, ½ sm Olive oil        -  75 gr Wortel & 130 gr Zukini-cacah
½ Cabai seranno/keriting-cacah, Lada bbk          -  2 Cabai bulat-cacah, Garam
Bhn saus:                                                                         -  70 gr Bawang bombay-cincang
250 gr Tomat puree, 1½ st Bumbu taco              -  15 gr Bawang putih-cincang
1 Jalapeño & 10 gr Baw.pth-cincang                    Pelengkap:
½ Tomat-cincang, 2 sm Air kaldu sapi                  -  Saus salsa & Krim asam
1 sm Olive oil, Garam

Cara membuat
-   Isi: Pnskan minyak di pan, mskkan baw. pth, bombay, cabai bulat & jintan, aduk hingga harum. Mskkan daging & bumbu taco, aduk & masak sampai matang. Beri sayuran & garam. Masak sampai cairan mengering. Sisihkan & biarkan sampai dingin.
-   Saus: Tumis baw.pth & jalapeno dng olive oil, masak 2 mnt. Mskkan tomat puree, kaldu, tomat & bumbu taco. Masak sampai saus mengental (± 5 mnt), beri garam secukupnya. Sisihkan.
-   Guacamole: Tekan2 alpukat dng garpu, jangan terlalu halus. Campur rata dng semua bahan lain, tekan2 sedikit. Tutup dng plastik, simpan di kulkas 1 jam seblm dihidangkan
-   Pnskan oven 180°C. Taruh 3 sm bhn isi ditengah2 kulit tortilla, taburi keju. Lipat kedua sisi tortilla utk menutup isian, semat dng tusuk gigi. Lumuri dasar loyang dng ½ bagian saus. Ltkkan tortilla isi diloyang. Tuang sisa saus diatasnya. Tutup dng alu-foil, panggang 30 mnt. Buka alu-foil, taburi dng keju. Panggang lagi hingga keju leleh. Angkat, buang tusuk gigi. Hidangkan dng Guacamole, krim asam & saus salsa

Ingredients
250 gr Cheddar cheese, 8 Corn Tortillas    Sauce ingredients:
Stuffing ingredients:                                           1 Jalapeño-chopped, 2 tbsp Beef broth
250 gr ground Beef, 2 tsp Cumin                 -  ½ Tomato & 10 gr Garlic-chopped
2 Habanero chili-chopped                               -  250 gr Tomato puree, 1 tbsp Olive oil
70 gr Onion & 75 gr Carrot-chopped          -  1½ tsp Taco seasoning, Salt
130 gr Zucchini & 15 gr Garlic-chopped     Guacamole:
40 gr Broccoli-small cut, Frying Oil             -  1 Shallot+½ clove Garlic-chopped
2 tsp Taco seasoning, Salt                             -  ½ tbsp Cilantro-chopped, ½ tbsp Olive oil
Condiments:                                                           -  juice of ½ Lime, ¼ tsp Salt, ground Pepper
Sour cream & Salsa sauce                               -  1 ripe Avocado, ½ Serrano chili-chopped

Directions
-   Stuffing: Heat oil in a pan; stir in onion, garlic, cumin & habanero until fragrant. Add in the beef & taco seasoning, stir until the meat cooked. Put in the vegetables & salt. Cook until the liquid dries. Set aside & let it stand to cool down.
-   Sauce: Sauté garlic & jalapeno with olive oil. Cook for 2 min; stir in tomato puree, broth, tomato & taco seasoning. Boil until the sauce thickens (± 5 min), add in enough salt to taste. Set aside.
-   Guacamole: Mash the avocado with a fork, leaving them still a bit chunky. Add in all ingredients; mash some more. Wrap the bowl with plastic & refrigerate for at least 1 hour before serving.
-   Preheat oven to 180°C. Put 3 tbsp of the stuffing in the middle of each tortilla, sprinkle with some cheese over the stuffing. Fold both sides of the tortilla to cover the stuffing & secure them with toothpicks. Spread ½ of the sauce on the bottom of a baking dish. Place the stuffed tortillas above the sauce. Top with remaining sauce. Cover with foil & bake for 30 min. Take off the foil; sprinkle with cheese. Bake until the cheese melted. Remove from the heat. Discard the toothpicks & serve enchiladas with Guacamole, Sour cream, Salsa.

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