Recipe for lean steak mince flavoured with garlic, oregano, cumin and chilli wrapped in soft tortillas
500g lean steak mince
2 onions – chop finely
2 garlic – crush, peel and chop finely
2 tins chopped tomatoes
2 tbsp tomato paste
2 tsp beef stock granules
250ml boiling water
1 tsp dried oregano
2 tsp cumin
1 tsp chilli flakes
1 tsp sugar (from your pantry)
100g grated mozzarella
olive oil, salt and pepper (from your pantry)
Prepare all the ingredients as indicated above.
Preheat your oven to 180°C.
Pour the boiling water into a large mug/bowl and add the beef stock granules to make a beef stock. Mix well and set aside.
Put a few glugs of olive oil in a frying pan on a medium heat. When hot, add the onions and garlic and cook till soft – about 5 minutes. Add the oregano, chilli flakes and ground cumin and cook for another minute. Now add the mince and cook till it has browned. Then turn your heat up and add your stock, tin of chopped tomatoes, tomato paste and sugar. When it starts to bubble, turn the heat down to medium/low and let this simmer (bubble gently) for 15 minutes, stirring occasionally. Then season with salt and pepper and remove from the heat.
Place your tortillas on a board and fill the centre with the mince meat mixture. Be careful not to add too much liquid from the sauce as this might break the tortillas when you are trying to roll them up. Now roll them up and carefully put them into a baking dish. Scatter with the grated mozzarella and bake for 10 minutes till the cheese has melted. The put your oven on grill and grill them for a few minutes so that they turn out nice and brown.
To serve, divide the enchiladas between the plates.