Enchiladas Rendang (beef Rendang Enchiladas)
Indulge in a fusion of flavors with these Enchiladas Rendang, a delightful combination of Indonesian and Mexican cuisines. The rich and aromatic beef rendang filling wrapped in warm tortillas and topped with a spicy sauce will surely tantalize your taste buds.
Ingredients
- 1 lb beef, thinly sliced
- 2 cups coconut milk
- 5 shallots, finely chopped
- 4 cloves garlic, minced
- 3 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 1-inch galangal, sliced
- 1-inch ginger, sliced
- 3 red chilies, sliced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- Salt to taste
- 8 corn tortillas
- 1 cup shredded cheese
- Fresh cilantro for garnish
Instructions
- In a large pot, combine the beef, coconut milk, shallots, garlic, lemongrass, kaffir lime leaves, galangal, ginger, red chilies, turmeric powder, coriander powder, cumin powder, and salt. Cook over low heat for 2-3 hours until the beef is tender and the sauce is thick.
- Preheat the oven to 350°F (175°C).
- Wrap the beef rendang filling in the corn tortillas and place them in a baking dish.
- Sprinkle the shredded cheese on top of the enchiladas.
- Bake for 15-20 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 3 hours
- Total time:
- 3 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Carbohydrates
- 25g
- Protein
- 30g
- Fat
- 25g
Supplies
Large pot Baking dish
Tools
Knife Cutting board Oven
Serving suggestions
Serve the Enchiladas Rendang with a side of steamed jasmine rice and a refreshing cucumber salad.
Tips & tricks
For an extra kick of heat, add extra red chilies to the beef rendang filling.
Cost
$20