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.

Enchiladas Rendang (beef Rendang Enchiladas)

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

  1. 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.
  2. Preheat the oven to 350°F (175°C).
  3. Wrap the beef rendang filling in the corn tortillas and place them in a baking dish.
  4. Sprinkle the shredded cheese on top of the enchiladas.
  5. Bake for 15-20 minutes until the cheese is melted and bubbly.
  6. 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