Ingredients with Measurements:
- 1 pound of cultured meat
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 can of diced tomatoes
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- 8-10 corn tortillas
- 1 cup of shredded cheese
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large skillet
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the cultured meat to the skillet and cook until browned.
4. Add the can of diced tomatoes, chili powder, cumin, salt, and pepper to the skillet. Stir to combine and let simmer for 5-10 minutes.
5. In a separate skillet, heat the corn tortillas until they are soft and pliable.
6. In a baking dish, spread a layer of the meat mixture on the bottom.
7. Place a spoonful of the meat mixture in the center of each tortilla and roll up tightly. Place the rolled tortillas seam-side down in the baking dish.
8. Pour the remaining meat mixture over the top of the rolled tortillas.
9. Sprinkle the shredded cheese over the top of the meat mixture.
10. Cover the baking dish with aluminum foil and bake for 20-25 minutes.
11. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
12. Sprinkle the chopped cilantro over the top of the enchiladas before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of cultured meat.
- Flour tortillas can be used instead of corn tortillas.
- Any type of shredded cheese can be used.
Variations:
- Add diced bell peppers or jalapeños to the meat mixture for extra flavor.
- Top the enchiladas with sliced avocado or sour cream before serving.
Tips and tricks:
- Make sure to heat the tortillas before rolling them up to prevent them from cracking.
- Use a spoon to evenly distribute the meat mixture in the center of each tortilla.
- Let the enchiladas cool for a few minutes before serving to prevent them from falling apart.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the enchiladas in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
Sprinkle chopped cilantro or sliced jalapeños over the top of the enchiladas before serving.
Pairings:
Serve with a side of Spanish rice and black beans.
Suggested side dishes:
- Spanish rice
- Black beans
- Guacamole
- Salsa
Troubleshooting advice:
- If the tortillas are cracking, try heating them for a few more seconds to make them more pliable.
- If the enchiladas are falling apart, try letting them cool for a few minutes before serving.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover enchiladas in the refrigerator within 2 hours of cooking.
Food history:
Enchiladas originated in Mexico and are a popular dish in many Latin American countries.
Flavor profiles:
The enchiladas have a spicy and savory flavor from the chili powder and cumin.
Serving suggestions:
Serve the enchiladas with a side of Spanish rice and black beans for a complete meal.
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