Ingredients
250 grams beef mince
1 stock beef stock
1 small onion
1 clove garlic
1 each carrot
230 grams chopped tomatoes
1 tbsp tomato puree
4 each tortilla
300 ml mornay sauce
200 grams Cheddar
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Large stock pot — batch stocks, pasta water, lobster, canning
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Ventilated onion container — keeps cut onion fresh, contains smell
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Large stock pot — batch stocks, pasta water, lobster, canning
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Ventilated onion container — keeps cut onion fresh, contains smell
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brown mince in a pan add beef stock to mince add diced onions, crushed garlic, grated carrot and stir until the onions are clear add chopped tomatoes, tomato puree and enchilada mix. allow to simmer for 15 minutes to reduce, stiring occasionally warm tortillas in the microwave for 20 secs to soften heat (i make my own) the mornay sauce spoon the mince on one side of the tortilla and roll. place into a dish and repeat until you run out of space spoon any leftover mince on the top (don't worry if you don't have any) pour over the mornay and top with as much cheese as you like heat in oven at 220c or grill until golden and crispy