Mini enchiladas with guacamole (with fresh tomatoes)

Name: Mini enchiladas with guacamole (with fresh tomatoes)
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 400 g Tomatoes; 1 Vegetable Onion; 2 Garlic cloves; 2 red chillies; 500 g mixed minced meat; 1 TABLESPOON Oil; 1 collar Spring onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Tortillas (Mexican flatbreads made from wheat flour; finished product); 100 g Gouda cheese; 8 large iceberg lettuce leaves; 2 Avocados; 7-10 Tbsp Juice of 1 lemon; 1 collar Coriander; 7-10 Tbsp Cling film; 7-10 Tbsp Paper sleeves

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

400 g Tomatoes
1 Vegetable Onion
2 Garlic cloves
2 red chillies
500 g mixed minced meat
1 TABLESPOON Oil
1 collar Spring onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Tortillas (Mexican flatbreads made from wheat flour; finished product)
100 g Gouda cheese
8 large iceberg lettuce leaves
2 Avocados
7-10 Tbsp Juice of 1 lemon
1 collar Coriander
7-10 Tbsp Cling film
7-10 Tbsp Paper sleeves

Directions

1
Put the tomatoes briefly in boiling water, drain, rinse with cold water and peel the skin. Cut tomatoes into quarters, remove seeds. Peel and chop onion and a clove of garlic. Cut a chili in half, remove seeds and cut into fine strips.
2
Puree the prepared ingredients in a mixer. Fry minced meat in hot oil until crumbly. Wash spring onions, cut into rings, add to minced meat and fry briefly. Add tomato sauce, mix and season with salt and pepper, let cool down.
3
In the meantime, wrap tortillas individually in aluminium foil. Heat up in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 10-15 minutes. Grate the Gouda roughly. Clean, wash and cut the salad into rectangles slightly smaller than the tortillas.
4
Wrap tortillas from the aluminium foil, put 1 lettuce leaf, some minced meat filling and cheese on each patty. Roll up tightly, wrap in cling film and let it rest in the fridge for about 30 minutes. In the meantime peel the avocado, cut it in half, turn the halves against each other and remove the core.
5
Immediately sprinkle with lemon juice so that the flesh does not turn brown. Peel the remaining clove of garlic, remove seeds from the remaining chillies, rinse and chop both very finely. Wash coriander, dab dry, chop leaves very finely as well.
6
Add everything to the avocado and crush it finely with a fork, season with salt. Wrap enchiladas out of the foil, cut each roll into 3 pieces. Place in small paper cuffs and serve with the guacamole.