Beef Enchiladas - cooking recipe

Ingredients

125 g fine cornmeal
100 g plain flour
3 None eggs
375 g minced beef
3 tbsp lard
2 None onions, peeled and finely diced
1 clove garlic, peeled and chopped finely
1 None red chilli pepper, seeded and finely chopped
500 g chopped tomatoes
100 g cheddar cheese, grated
100 g cottage cheese
75 g pitted black olives, cut into rings
1 pinch ground cumin
1 None each red and green chilli peppers, seeded and chopped finely
1 None onion, finely diced
2 cloves garlic, finely diced
1 None avocado, peeled, stoned and diced
3 tbsp fresh coriander
2 tbsp olive oil
2 None spring onions, sliced
None None lime wedges for garnish

Preparation

Mix cornmeal, flour, eggs and 1 2/3 cups water and knead until smooth. Let rest for about 30 mins.
Meanwhile, heat 1 tbsp lard in a pan and brown meat. Season and set aside. For tomato sauce, bring 2/3 chopped tomatoes, 1 red chili, 2 onions and 1 clove garlic to a boil then simmer for about 10 mins. Season with cumin.
Knead dough again and roll out into 8 thin tortillas using about 4 tbsp dough for each. Working in batches, heat remaining lard in a small frying pan and cook tortillas for about 2 mins per side. Set aside.
Preheat oven to 400\u00b0F. Distribute tomato sauce and ground beef between tortillas, roll up and transfer to an ovenproof dish. Mix cheddar and cottage cheese then spread over tortillas and sprinkle with 2/3 of the olives. Bake for about 15 mins.
For the guacamole, puree avocado, green chili, remaining onion, lime juice, 1 tbsp of olive oil and 1/2 the cilantro and season to taste. Serve garnished with lime wedges.
For chili dip, heat remaining olive oil in a pan and saute remaining garlic and chili. Add remaining tomato, bring to a boil then simmer for about 5 mins. Add 2/3 of the spring onions. Serve garnished with extra spring onions.
Serve enchiladas sprinkled with cilantro and dips on the side.