Enchilada Isi Daging & Sayuran (Beef & Vegetables Enchiladas)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 8 lembar Kulit Tortilla jagung, 250 gr Keju cheddar

Guacamole:

• 1 Bawang merah & ½ Bawang putih-cincang
• 1 Alpukat matang, ½ Jeruk nipis-peras, ¼ st Garam
• ½ Cabai seranno/keriting-cacah, Lada bubuk
• ½ sm Daun ketumbar-cacah, ½ sm Olive oil

Bahan saus:

• 1 sm Olive oil, 1½ st Bumbu taco, ½ Tomat-cincang
• 1 Jalapeño & 10 gr Bawang putih-cincang, Garam
• 250 gr Tomat puree, 2 sm Air kaldu sapi

Bahan isi:

• 250 gr Daging cincang, 2 st Bumbu taco, Minyak
• 2 st Jintan, 75 gr Wortel & 130 gr Zukini-cacah
• 2 Cabai bulat & 40 gr Broccoli-iris kecil2, Garam
• 70 gr Bawang bombay & 15 gr Bawang putih-cincang

Pelengkap:

• Saus salsa & Krim asam

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 pieces Corn Tortillas

Stuffing ingredients:

• 250 gr ground Beef, 2 tsp Taco seasoning, 2 tsp Cumin
• 70 gr Onion & 15 gr Garlic-chopped, frying Oil, Salt
• 130 gr Zucchini & 75 gr Carrot-chopped
• 2 Habanero chili & 40 gr Broccoli-small cut

Sauce ingredients:

• 1 Jalapeño & 10 gr Garlic-chopped, 1 tbsp Olive oil
• ½ Tomato-chopped, 1½ tsp Taco seasoning, Salt
• 250 gr Tomato puree, 2 tbsp Beef broth

Guacamole:

• 1 Shallot+½ Garlic clove-chopped, ½ tbsp Olive oil
• 1 ripe Avocado, ½ tbsp Cilantro-chopped
• juice of ½ Lime, ¼ tsp Salt, ground Pepper
• ½ Serrano chili-chopped

Condiments:

• Sour cream & Salsa sauce

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.