Pakistani Mutton Enchiladas

We are experimenting with Pakistani-Mexican fusion food. Here are some tasty enchiladas.

Mutton Tikka:

  • 1 lb boneless mutton, in cubes
  • 1/4 cup garlic-ginger paste
  • 1 tbsp red chile powder
  • 1 tbsp garam masala
  • 1 tsp ground coriander
  • 1 tsp salt
  • 2 tsp tamarind concentrate
  • 1 inch spicy pickled mango, and 1 tbsp of the pickle liquid
  • juice of 1 large lime

Marinate for at least an hour. Skewer if grilling. Cook on a grill or under the broiler, turning and basting occasionally, until done. Let char a little at the end of cooking.

Guajillo Curry Sauce:

  • 6 chiles guajillos, soaked for 30 minutes
  • 1/4 cup garlic-ginger paste
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1/2 cup cilantro, chopped
  • 3 tbsp oil
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp dried fenugreek leaves
  • 1/2 tsp tumeric
  • 2 tsp salt
  • 1/2 cup yogurt
  • 4 cup water

 

Blend the onion with the garlic-ginger paste. Blend the tomato, chiles, and cilantro separately. Heat the oil and fry the onion mixture until turning golden. Add the tomato mixture and cook until the liquid evaporates. Add the spices. Cook for 5 minutes. Add yogurt and water, bring to a boil. Reduce to a simmer and cook for 15 minutes.

Kachoomar:

  • onion
  • tomato
  • fresh chiles
  • ginger

Chop ingredients finely. Use whatever ratio you find pleasing.

Enchiladas:

  • mutton tikka, chopped finely
  • guajillo curry sauce
  • kachoomar
  • 12 corn tortillas
  • small fresh chiles, roasted and split

Heat some oil for frying. Fry each tortilla lightly in oil, do not allow to become crisp. Dip each tortilla in the simmering sauce until well coated, then place on plate. Fill with meat, roll up, placing seam side down. Repeat for all tortillas. Add extra sauce on top of each serving. Top each serving of enchiladas with kachoomar and roasted chiles.

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About tandooritaco

This is a blog about food.
This entry was posted in beef and lamb, pakistani and indian. Bookmark the permalink.

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