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Beef enchiladas with red sauce, balsamic boston salad

Brunch, Salted, Cheese, Vegetables and Fruits, Beef

Enjoy this authentic recipe from Nevada.


You can keep your red sauce up to 3 days in your fridge.


Recipe for 4

Red Sauce

2 Tbsp
Vegetable oil
2 Tbsp
2 Tsp
Chili flakes
1 Clove(s)
Chopped garlic
0.25 Tsp
Cumin powder
0.25 Tsp
500 Ml
Vegetable stock

Beef Enchiladas

350 Gr
Ground beef
1 Large
120 Gr
Green hot chili
450 Gr
Canned black beans
4 Big
175 Gr
Swiss cheese
0.50 Bunch(es)
Fresh cilantro

Boston Salad

1 Unit(s)
Boston lettuce
1 Large
1 Tbsp
Dijon mustard
2 Tbsp
Balsamic vinegar
1 Tsp
Chopped garlic
225 Ml
Olive oil
  • Salt and pepper

Preparation time: 60 min

Preheat your Oven at 400 °F

  • Prep

    Peel and finely chop the onion, Half the chillis, dessed them and slice them.

  • Red sauce

    Heat up a pan with some oil, while whisking ass the flour, heat up the flour for a minute, add the dry ingredients.

    Right after, slowly pour in the stock whisking continuously, make sure there are no lumps.

    Reduce the heat, leave to simmer 10 to 15 minutes, the sauce will thicken.

  • Beef

    In a hot frying pan, cook the minced meat, breaking it while it cooks to avoid big pieces. Remove the meat from the pan once well done into a bowl, only keep about a table spoon of fat in the pan.

    Throw in the chopped onion, tossing it around to make it sweat, once translucent, add the black beans and the chillis, cook it for a couple of minutes while stirring.

    Pour in 70 ml of red sauce and add the meat off the heat.

  • Boston salad

    Mix together the ingredients for your dressing, emulsifying vigorously.

    Wash the lettuce if necessary, break apart the leaves and chop them roughly.

  • Plating

    Spread the meat on the tortillas, add some sauce and some shredded cheese.

    Roll your tortillas, place them on a baking tray where you've previously put some parchment paper (or that you buttered)

    Spread some more sauce on the tortillas with some more shredded cheese and put it oven for about 20 minutes.

    Serve with a salad on the side.

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You can keep your red sauce up to 3 days in your fridge.

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