Brazilian Beef and Cheese Enchiladas

This recipe was part of my Brazilian Food Week in November 2016. Turned out to be very yummy after all the elaborate process involved! Found this at Olivia's Cuisine. 

Serves 2 to 3

Ingredients

For the tortillas:

• 1 large eggs
• 1 cup milk
• 1 cups flour
• 1/2 cube beef bouillon

For the filling:

• 1/2 lb ground beef
• 1 small onion, chopped
• 2 cloves of garlic, minced
• 2 tbsp olive oil
• 1 small tomato, cubed
• 1/8 cup milk
• 1/2 tbsp flour
• 1/2 cup sliced green olives, chopped
• Chopped parsley to taste
• Salt and pepper to taste

For the sauce:

• 1 tbsp olive oil
• 2 cloves of garlic, minced
• 1 small onion, chopped
• 1 1/2 cups crushed tomatoes
• 1/2 cube beef bouillon
• Pinch of sugar if needed (I did not use it)
• Salt and pepper to taste

For the assembling:

• 1 cup shredded mozzarella
• Parmesan cheese to taste
• Chopped parsley to decorate

Preparation

To make the filling:

• In a large skillet, heat the olive oil over medium heat and sauté the garlic and onion until translucent.
• Add the ground beef and cook until the meat has browned, about 10 minutes.
• Add the tomato, the olives and season with salt and pepper. Cook for about 5 minutes.
• In a cup, mix the flour and the milk and add it to the skillet along with the chopped parsley.
• Let this mixture cook for 5 more minutes. Reserve.

To make the sauce:

• In a saucepan, heat the olive oil and sauté the onion and garlic until translucent.
• Add the crushed tomatoes and the beef bouillon and cook over medium/low heat for about 20 minutes. Season with salt and pepper and reserve. (Use sugar here if needed)

To make the tortillas:

• Put the milk, flour, beef bouillon and eggs in the blender and blend everything together until you have a very smooth batter, similar to pancake batter.
• In a medium skillet (sprayed with non stick spray), preheated over medium high heat, add a ladle of the batter and tilt the skillet so the batter coats the whole surface. Cook for 1 or 2 minutes and turn to cook the other side. Reserve the cooked tortillas. The batter makes 3 or 4 tortillas.

To assemble the enchiladas:

• Preheat oven to 375 degrees.
• Cover each tortilla with cheese and then add the filling to 1/4 of the disc. Roll the tortilla, forming an enchilada, and place it, seam side down, in a baking dish. Continue until you've used all the tortillas or filling.
• Pour the sauce over the enchiladas and grate the desired amount of Parmesan on top.
• Bring it to the oven for about 20 minutes or until the cheese has melted.