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Mexican tortilla cake: recipe

classic enchiladas with meat

Take 300-400 g beef pulp, fry in vegetable oil until half cooked, cool slightly and cut into small pieces.Fry 1 large chopped onion with a couple of cloves of garlic, add a little cumin and coriander seeds, then crushed 2-3 red chilli, chopped coriander stalks middle beam and 800g chopped tomatoes with the liquid.Cook over medium heat for 15-20 min., Then add the meat, Tabasco sauce, salt and pepper to taste, cook for 5 min., Add the chopped coriander leaves.8 tortillas warm dry frying pan, sprinkle a small amount of grated cheddar cheese, put on a pair of spoons of tomato-meat sauce, roll cake roll and place in a greased form.Pour the remaining sauce, sprinkle with cheese and bake in a preheated 180 ° C oven until golden brown.Serve with boiled beans, sour cream and cilantro.

cheese enchilada

Prepare tomato sauce with chili, adding a twice onion and garlic and sweet red pepper.The amount of tomatoes too, can be increased, and cook longer to sauce was more intense.W

arm the tortillas and sprinkle with grated cheese every handful (about 30 g), and it can be any cheese - from the solid to the mozzarella - and put 2-3 tbsp.l.sauce.Take, pour sauce, sprinkle with grated hard cheese and bake.

Shrimp Enchilada

Clean the shells of 500 g prawns, remove the dark intestinal vein, cut the shrimp into small pieces.Cook the sauce for a classic enchiladas with meat, separate the amount of sauce that you want to fill, and set aside.The remainder of the boiling sauce, place prepared shrimp and immediately remove from heat.Stuff shrimp warmed tortillas with cheese or without and pour the sauce without the shrimp.This option is good enchiladas spice seeds celery or celery salt.

Enchilada Sweezy (Switzerland)

Prepare enchilada on the classic recipe with any lean meat: chicken, turkey or beef.Take a small amount of tomato sauce with meat in the same proportions and, starting with this mixture tortilla.To fill fry 3 tbsp.l.flour in Article 4.l.butter, pour 2 cups of milk and cook, stirring, until thickened.Pour the sauce into a form stacked enchiladas and sprinkle with grated Swiss cheese.Bake as usual.

Enchilada Montado

Prepare enchilada on the classic recipe, and before feeding, fry in vegetable oil, eggs - by 1 per serving - and lay eggs in baked cakes and season Tabasco and sprinkle with coriander leaves.Montado word in Spanish means "top".I recommend water diluted milk in a ratio of two to one - cakes turn out a little softer, and when driving will be less break.Such cakes I always cook over medium heat only every ten seconds and turn over until a small dark markings.In such a case, and lozenges can not press down as large air bubbles are not formed.

Enchilada with vegetables

Bake in the oven until cooked whole 2 large eggplants and sweet pepper 2.Remove the eggplant and peppers from the skin, flesh cut into small pieces.Prepare the tomato sauce with chili for enchiladas with cheese, putting in 20 minutes.after adding the tomatoes baked vegetables.Chili Peppers in this embodiment can also be baked in the oven.

Enmolada - enchilada with mole sauce

Prepare enchilada on the classic recipe, substituting beef for turkey fillet (better take a thigh fillets instead of breast).The sauce is also changing: add to the onions and garlic coriander and cumin besides a broken-large cinnamon stick, 1 ch. L.allspice and black pepper, a few dried chili pepper, 3-4 cloves bud and grated nutmeg.Tomatoes take twice as long, and simmer the sauce with roasted turkey (about 1 hour), near the end of quenching add a couple of squares of dark chocolate.