Enchiladas

Ingredients

• 1 Shallot
• 1 clove garlic
• 1 stalk Celery
• 2 tbsp olive oil (≈20 g)
• 500 g ground beef
• 2 tbsp Tomato paste
• 100 g tomato purée
• 0.5 bunch cilantro (≈10 g)
• Salt
• black pepper (freshly ground)
• 8 tortilla sheets
• 200 g Sour Cream
• 500 g diced tomatoes (canned)
• 100 g freshly grated Emmental cheese
• 2 tbsp scallions

Instructions

1. 1.

   Peel and finely chop the shallot and garlic. Wash, trim, and finely chop the celery, then sauté with the shallot and garlic in hot olive oil over medium heat in a pot. Add the ground beef and cook until crumbly.

2. 2.

   Stir in the tomato paste, pour in the tomato purée, and let it reduce almost completely. Wash, dry shake, finely chop the cilantro and add it. Season with salt and pepper. Warm the tortilla sheets slightly, spread sour cream on them, and spoon some of the meat mixture onto each sheet.

3. 3.

   Season the diced tomatoes with salt and pepper, warm them in a pot over medium heat, and simmer for about 5 minutes. Spread two-thirds of the sauce in a baking dish, place the rolled tortillas seam-side down on the sauce, and drizzle with the remaining sauce. Sprinkle with cheese and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 25 minutes to gratinate.

4. 4.

   Wash, dry, and slice scallions into thin rings. Remove the enchiladas from the oven and serve sprinkled with scallion rings.