Mexican Chili Beef Tortilla Recipe



Mexican Chili Beef Tortilla Recipes

Ingredients :

1 onion, chopped

2 garlic cloves, crushed

1 red chili, seeded and sliced

350g steak, cut into small pieces

15ml oil

225g cooked long grain rice

beef stock, to moisten

3 large wheat tortillas

for the Salsa Picante

2 x 400g or 14oz cans chopped tomatoes

2 garlic cloves, halved

1 onion, quartered

1-2 red chilies, seeded and roughly chopped

5ml ground cumin

2.5-5ml cayenne pepper

5ml chopped fresh oregano or 2.5ml dried oregano

tomato juice or water, if required

for the Cheese Sauce

50g butter

50g plain flour

600ml milk

115g Cheddar cheese

salt and freshly ground black pepper

Method :

Preheat the oven to 350F/Gas 4. To make the salsa picante, place the tomatoes, garlic, onion and chilies in a food processor or blender and process until smooth. Pour into a pan. Add the spices, oregano and salt. Gradually bring to the boil, stirring occasionally. Boil for 1-2 minutes, then lower the heat, cover and simmer for 15 minutes.

The sauce should be thick, but of a pouring consistency. If it is too thick, dilute it with a little tomato juice or water. To make the cheese sauce, melt the butter in a pan and stir in the flour. Cook for 1 minute. Add the milk, stirring all the time until the sauce boils and thickens. Stir in all except 30ml or 2 tbsp of the cheese and season to taste. Cover and keep warm.

Mix the onion, garlic and chili in a large bowl. Add the steak and mix well. Heat the oil in a frying pan and stir fry the meat mixture for about 10 minutes until the meat has browned and the onion is soft. Stir in the rice and enough beef stock to moisten. Season to taste. Pour about a quarter of the cheese sauce into the bottom of a round ovenproof dish. Place a tortilla on top and then spread over half the salsa picante followed by half the meat and rice mixture.

Repeat these layers, then add half the remaining cheese sauce and the final tortilla. Pour over the rest of the cheese sauce and sprinkle with the reserved cheese. Bake for 15-20 minutes until golden on top. This is not unlike lasagna, except that the meat is layered between tortillas.

Serves 4-5


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