Enchiladas (sorta)

I gleaned this recipe from Juli over at paleOMG, one of my most favorite Paleo blogging sites. Now, I know you're supposed to have an enchilada saucy thing to put in the top once you've layered them but mine kind of ends up in the mince mixture anyway, so they're a little different to Juli'ss. I don't have the tool she used to slice her sweet potato so I just used a vege peeler, quite disastrously so it seems. Actually they turned out ok but I will be re trying them and altering this recipe somewhat next time I make them. Now, this recipe uses quite a bit of oil but it's coconut oil so we're ok!

Ok, so, that's not a very good picture but it was one of those days where I didn't think to take a picture again after I had placed them all very gorgeously on the plate surrounded with lovingly prepared home grown vegetables which in my house don't exist, hence you get this pic and not the other one.

You make the filling and the casing at the same time so I'd suggest reading the method fully before you get started :)

Ingredients


Filling

500g free range grass fed beef mince
1 onion
2 cloves garlic
2 cups Paleo beef stock
2 bay leaves
1tbsp sweet hungarian pakrika
1tbsp ground cumin
4 fresh tomatos or 1 4oog tin of tomatoes
1tbsp coconut oil


Casing


1/2 cup extra coconut oil 

1 large sweet potato


Method.

Heat coconut oil in pan. Peel onion and garlic, chop finely and add to coconut oil. Stir for about 3 minutes or until onion starts to soften.

Add mince and cook on med-high heat until mince is browned.

Sprinkle sweet Hungarian paprika over mince and stir in thoroughly with a wooden spoon. The mixture will seem very dry.

Add about a quarter cup of beef stock. Stir until mixture thickens a little. Add another quarter cup of beef stock and while still on high heat stir until stock blends well within mince.

In the mean time heat remaining oil in a separate pan.

Peel sweet potato and discard outer peel.

Lay sweet potato flat. Using peeler, press firmly on the side of the sweet potato to slice down one length. The aim is to create thin strips of sweet potato that can be used as the enchilada casing.

Once oil is heated, shallow fry the strips of sweet potato. They will literally take about 30 seconds each side. You do not want them to get crispy as you will need to use them as a wrap.

Remove the potato slices and place them on some absorbent paper towel to soak up the extra oil. You'll need about 8 good slices for each enchilada. So, depending on how many you're making will determine how many slices you need. The recipe makes about 4 decent sized ones.

Sprinkle the cumin over the mince and stir in well. Add tomatoes and remaining cup of beef stock. Allow mixture to simmer and thicken for about ten minutes then remove from heat.

Lay strips of potato on top of each other but only just overlapping so they form a kind of fan. Spoon desired about of mince into centre of potato.

Fold sides of potato over mince to wrap them up and serve with salad or veges.