I love Mexican cuisine and yes, I know that I’ve already said this a lot of times, like here, here and here, but also here and here (and I’ll write about it in the future too)
Today I’m going to write about enchiladas, simply soft corn tortillas filled with delicious ingredients and bakes for a few minutes.
The version that I’m writing about it’s not vegetarian, but you can personalize them , making either vegetarian or vegan, just omit the ranch sauce.
[lt_recipe name=”Enchiladas, a must-try Mexican dish” servings=”4 servings” prep_time=”5M” cook_time=”15M” total_time=”20M” difficulty=”Easy” print=”yes” image=”https://bakemydayhappy.com/wp-content/uploads/2018/02/enchiladas-3.jpg” ingredients=”• 8 corn tortillas;• 2 tbsp. olive oil;• 2 onions;• 1 red pepper;• 1 pork steak (approx. 150gr);• 1 bunch of fresh coriander;• 2 tbsp. Taco spice mix;• ½ canned tomatoes;• ½ cup water;• 1 cup ranch sauce;• 6-7 small radishes;• ½ lemon;• 1 cup shredded cheddar;• Sriracha (optional);” ]Preheat the oven to180◦C; Start with slicing the onions, the pepper and the radishes; Heat the olive oil in a cast iron pan and sear the pork steak (previously seasoned with salt & pepper) on both sides; Remove the steak and let it rest before slicing and add the onions & peppers at the same pan. Stir-Fry them a few minutes until soft; Remove from the pan and pour the canned tomatoes, still using the same pan. Gently crush them with a fork and season with the taco spices; Season with salt if needed and pour in the water. Let It simmer until thickened. Cream the sauce using an immersion blender; Slice the steak in 1 inch of thickness and start assembling the enchiladas. Fill each corn tortilla with a few strips of steak, a tablespoon of pepper-onion stir-fry, a tablespoon of shredded cheddar (save a two tablespoon of cheddar to top the enchilada bake) and a teaspoon of ranch sauce. Repeat this step until all corn tortillas are finished; Arrange the enchiladas in a baking tray and cover each tortilla with the tomato sauce that we’ve prepared earlier. Top with the remaining cheddar and bake for about 10 minutes in the preheated oven; Now, season the julienned radishes with salt, lemon juice and some chopped coriander. This will serve as a side dish for the enchiladas; Remove the enchiladas from the oven and serve while still warm, with a spoonful of the radishes and some lemon wedges. [/lt_recipe]
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