Enchiladas with Ground Beef Filling

Ingredients

• 300 g wheat flour
• 1 pinch salt
• 4 Tbsp sunflower oil
• 100 ml water
• 1 lemon (juice and grated zest)
• 1 large apple
• 1 onion
• 2 Garlic cloves
• 2 tbsp chopped almonds
• 2 tbsp oil
• 400 g ground beef
• 2 tbsp chili strips (drained, pickled, from the jar)
• ½ tsp cinnamon
• 250 g peeled tomatoes (small can)
• 5 tbsp raisins
• Salt
• black pepper (ground)
• 1 ripe Avocado
• 150 g Sour cream
• Tabasco
• 2 Spring Onions

Instructions

1. 1.

   Mix flour with salt, oil and water to form a smooth dough; cover and let rest for about 20 minutes.

2. 2.

   Knead the rested dough again on a floured surface, divide into eight pieces, roll each into a circle (≈25 cm diameter). Fry each side in a non‑sticky pan for about 1 minute until dark brown spots appear. When the dough swells, press it down with a spatula and set warm.

3. 3.

   Wash the lime, grate its zest thinly, then squeeze out the juice. Wash the apple, remove core, dice finely and mix immediately with 2 tbsp lime juice. Peel and finely dice the onion.

4. 4.

   Toast the chopped almonds in a dry pan until fragrant; remove and set aside.

5. 5.

   Heat oil in a pan, sauté the onion until translucent, add garlic, then ground beef and cook until crumbly. Add drained chili strips, cumin, cinnamon, tomatoes, apples and raisins; season with salt and pepper and simmer gently for about 15 minutes, tasting as you go.

6. 6.

   Halve the avocado, remove the pit, scoop out the flesh with a spoon, mix with 2 tbsp lemon juice and zest, mash well with a fork. Fold in sour cream, season with salt, pepper and Tabasco; cover and set aside. Trim spring onions, wash, slice white and light green parts into thin rings and stir into the avocado mixture.

7. 7.

   To serve, spread 2–3 tbsp of avocado mixture on each tortilla leaving a border. Spoon the beef sauce over the avocado. Roll up tortillas, optionally garnish with salad and sprinkle toasted almonds.