Enchiladas with dips
easy
90 mins
90 mins
Ingredients
- 125 g polenta
- 100 g Flour
- 3 Eggs
- 2 medium-sized onions
- 2 Garlic cloves
- 1-2 red chillies
- 3 TABLESPOONS Lard
- 375 g Minced beef
- 2 packages (500 g each) tomato pulp in pieces
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 75 g black olives
- 100 g Cheddar and cottage cheese
- 1/2 bunch Spring onions
- 1 TABLESPOON Oil
- 1 Avocado
- 3 TABLESPOONS Lemon juice
Directions
- 1
Mix the corn semolina, flour, eggs and 3/8 litres of water. Let the dough swell for about 30 minutes
- 2
Peel and chop the onions and garlic. Carve, seed, wash and cut the chilli into rings. Heat 1 tablespoon of lard. Fry the minced meat and half of the chilli in it. Add 500 g tomatoes, half onions and garlic. Steam for about 10 minutes. Season with salt and pepper
- 3
Cut the olives into slices from the stone. Grate the cheddar finely and mix with cottage cheese, except for 4 tablespoons
- 4
Heat the lard in portions. From the corn dough bake about 8 patties on each side for about 2 minutes. Put half of the chopped sauce into an ovenproof dish (approx. 30 cm). Spread each pancake with 2 tablespoons of the sauce. Spread olives and cheese mixture on top and roll up. Put the rolls in the tin. Sprinkle with remaining cheese. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes
- 5
Clean, wash and cut the spring onions into rings. Put some green aside for garnishing. Heat the oil. Fry the remaining chilli and spring onions in it. Deglaze with the remaining tomatoes and let it boil down for about 10 minutes. Season to taste
- 6
Cut the avocado in half, stone, peel and roughly dice. Puree avocado and remaining onions and garlic. Season to taste with salt and pepper
- 7
Sprinkle the remaining spring onion rings over the corn dough. Serve with dips
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