Mamachiladas
My mother's ooey gooey cheesy melt-in-your-mouth beef enchiladas. Ideal for a medium fancy Saturday night introvert college student meal.
The Story Behind Mamachiladas
Tried and tested for years, since I was 7. Though few, some of my fondest memories with my mother were assembling these enchiladas. You get your hands dirty, use a microwave, get the cheapest cheese and sour cream (it has to be the cheapest). At some point, my mother put me in charge of making it and it became my first official cooked meal (besides chai). And now I'm sharing this dear recipe with you all.
"Fire! Figuratively and literally." –UVA besties
This is my go-to meal for something to give me a taste of home. When it wasn't rotis and shaak, biryani, or haleem, this was most likely what I had, and has evolved over time. I perfected it while being a lazy college student with kinda high food standards.
For 2 servings
Main Ingredients:
- • 1 can Old El Paso enchilada sauce (10 oz)
- • 1/2 lb 80/20 ground beef (substitute black beans if vegetarian)
- • 3 tablespoons extra virgin olive oil
- • 1 small white onion/shallot, chopped
- • 2 cloves of garlic, minced
- • 1 packet Trader Joe's Taco Seasoning Mix
- • 4 burrito-sized flour tortillas
- • 1 cup thin Mexican-style blend shredded cheese
- • 1 small tomato, chopped
- • 1 lime, cut in half
- • 1 avocado, mashed
Spices (measure with heart):
- • Salt
- • Cumin
- • Red chili flakes
- • Trader Joe's Citrusy Garlic and Chili Lime
Optional (but not really):
- • Handful of cilantro/green onion, chopped
- • Pickled jalapeño slices, chopped
- • 1/2 small can chopped green chilies
- • 1/2 medium bell pepper, chopped
- • Sour cream
Meat/Protein:
Your first step should focus on prep. Everything should be chopped, minced, ready to sizzle. Get a pan and set it to medium heat.
Add the olive oil and minced garlic. Let it become fragrant, usually 1-2 minutes. DON'T LET IT BURN.
Add the onion/shallot (and bell pepper) and let become soft, usually 10-12 minutes.
Add the ground beef and taco seasoning (and chopped green chilies). Break it all up and let cook fully. Once cooked, taste for salt/spice and adjust accordingly.
Sauce Prep:
Empty cans of enchilada sauce out in a shallow plate (big enough to dip tortillas in).
Add half of the lime's juice, spices listed, and some chopped cilantro.
Mix and let sit in fridge, covered, until needed.
Assembly:
Take tortillas and dip in the enchilada sauce to cover both sides, and put it on a plate.
Fill with 3-4 tablespoons of ground beef, and some chopped tomato and jalapeño slices.
Loosely fold over the tortilla sides, and flip the "burrito" over on the plate.
Do steps 2-3 for the rest of the tortillas.
Take rest of the sauce and pour on the "burritos" until extra saucyyy!
Sprinkle the shredded cheese, as much as desired, on top.
Microwave for one minute, check if cheese melted, and microwave for longer if needed.
While microwaving it, season mashed avocado with salt, and the other half of the lime.
Take out of microwave and garnish with remaining cilantro/green onion, chopped tomato and jalapeños, and add a generous dollop of sour cream and the mashed avocado in the middle.
GO AT IT WHILE IT'S HOT!