Delicious UK - (01)January 2020

everyday cooking.

deliciousmagazine.co.uk 83

Tex-Mexenchiladabake
SERVES4 (PLUSSAUCETOFEEDANOTHER4).
HANDS-ON TIME MIN 25, COOKING TIME 45 MIN

HOWTO

FREEZE

Spoonthecooledmeat
andpeppersauceinto
a freezerproofcontainer,
thenfreezeforupto3 months.
Defrostinthefridgeovernight,then
completetherecipeashere(adding
10-15minutestothecookingtime).
Alternatively,usetotoppotato
wedges or serve with steamed rice.

• Splashlightoliveoil


• 450gBritish free-range pork
  mince


• 450gBritishbeefmince (5% fat)


• 2 onions,sliced


• 1½tbspcumin seeds, roughly
  crushed


• 1-3tbspchipotlechillipaste
  (totaste;weusedGranLuchito,
  fromlargesupermarkets)


• 2 x 400g tins chopped tomatoes

SCANWITHYOURPHONE

tocreatea shoppinglist

Powered by Whisk

ENOUGH

SAUCEFOR

2 MEALS

• 3 medium red peppers, sliced

TOSERVE(FOR4)

• 150gsouredcream


• 4 largetortillawraps


• 1-2handfulsgrated mature
  cheddar cheese

1 Heattheoilina deep,heavy-

basedfryingpan(witha lid)over

a medium-highheat.Brownthe

mince,in2 batches,stirring

regularlyuntilgoldenandcrisp

(around7 minutesperbatch).

Removethemincewitha slotted

spoonandsetaside.

2 Turndowntheheattomedium

andaddtheonionstothepan.

Usea woodenspoontoscrapeany

stuck-onbrownedbitsfromthe

baseofthepan.Coverandcookfor

5 minutes,stirringnowandagain.

3 Addthecumin,cookfora minute,

thenaddthechipotlepaste,tomatoes

and 175ml water. Stir well, bring to

theboil,thensimmer,

uncovered,for 15 minutes.

Returnthemincetothepan,put

thepeppersontop,thencover

withthelid.Cookfor 10 minutes

moreuntilthepeppersaretender,

thenseasonandstirinthepeppers.

4 Whenreadytoserve,heatthe

ovento180°C/160°Cfan/gas4.

Dividehalfthemincesauce(freeze

therest;seeHowToFreeze)among

the4 tortillas,rollup,thenarrange

ina bakingdish(onethatjustfits

thewraps).Mixthesouredcream

with1 tbspcoldwater,thenspoon

overthetopandscatterwiththe

cheese.Bakefor 20 minutesuntil

goldenandthecheesehasmelted.

PERENCHILADA494kcals,24.2gfat

(9.8gsaturated),32.5gprotein,

42.5gcarbs(12.1g sugars), 1.5g salt,

4.9g fibre →