Tuesday, 26 June 2012

Mexican style pancake enchiladas...

Sorry for being absent for the past two weeks (yikes, where does the time go?) We have had my (lovely) Sister in Law visiting from the States and I am super busy studying right now :) It has been a very fun couple of weeks, but I'm taking a breather from revision to post a delicious and fun recipe for you: my take on black bean burritos!

We love Mexican food, it is not something we eat too much for a couple of reasons. Firstly, it is hard in the UK to find the real deal corn tortillas and secondly masa harina is also hard to find and can be quite pricey too! The regular supermarket corn tortillas are full of additives and sugars so not something I'd like to use. So I had a brainwave, a way to make my masa stretch while retaining the authentic flavour: buckwheat-masa pancake burritos.

This is one of my most exciting creations yet, Fia can actually eat 3 of these at one sitting, I have no clue where she puts them, but she seems to find extra space for these burritos! They are so delicious, the flavour of the messa is subtle, and the cocoa and mesquite add an extra dimension that really makes them special.

There are quite a few different steps for this recipe - it certainly isn't a quick recipe and I dedicate a good block of time to it when I make it. But please don't be put off. You could certainly make up the pancakes the night before and keep them in the fridge till you're ready to make the dish, that would speed it up, as does using pre-cooked canned beans!

Stage 1: Make the pancakes.

Ingredients
2 cups buckwheat flour
1 cup masa harina
1 egg replacer equivalent (such as organ brand)
2 tbsp coconut oil (for cooking with)

Method:
Add the flours to a large bowl, and gradually stir in 1 1/2 litres water and the egg replacer. Mix till well combined, stand 10 mins.

Heat a half a tsp of coconut oil in a heavy bottom pan (I use a cast Iron skillet) and coat well. Tip out any excess oil, you just want to stop the pancake from sticking, but not let it fry!

When the oil is quite hot, pour in a ladle full of the batter and tip the pan to swirl the batter, evenly coating the bottom. When you start to see bubbles popping up all over the pancake and the edges start to lift a little, flip it over and cook a further couple of mins.

Don't be upset if the first pancake just doesn't work, this nearly always happens to me, it just means  that the pan was not yet quite at its optimal heat, the next one should work just fine.
Repeat, adding a tiny bit more oil to the pan every 3rd pancake or so to ensure it doesn't stick, until all the batter is used up. Set the pancakes aside, or in the fridge for the next day if you are making them ahead.












Stage 2: The beans.

Add 280g of soaked (over night), drained black beans to a pan of water and bring to the boil. Reduce heat and cook on a rapid simmer until they are soft. While they are cooking prepare the sauce;

Stage 3: The sauce.

Ingredients
650ml passata
400ml water
1 tsp oregano
pinch cayenne
1/2 tsp paprika
1 tsp cumin
1 tsp coriander
2 cloves garlic diced fine
1/2 tbsp cocoa
1/2 tbsp mesquite
2 tbsp arrowroot
3 tbsp coconut oil

Method:
In a large pan, melt the coconut oil, then add the flour and cook for around 1 min. It will thicken up slightly and be the base of your sauce. Add to the oil/flour mixture the garlic and cumin and cook for a further minute. At this point, stir in the passata gradually to incorporate the flour mix, then the remainder of the ingredients (quite easy really, bung it all in there!) Bring to the boil, then reduce to a simmer. Cook for around 40mins until the sauce is thickened.


Stage 4: Make the filling.

Ingredients
8 mushrooms, diced nice and small
1 clove garlic
1 large spring onion
2 tsp coconut oil
2 ladles of the above sauce
700g cooked, drained black beans

Method:
While your sauce and beans are cooking, you can make the filling! Seriously, this dish is a juggling act isn't it, I can just about fit all 3 pans on my stove all at once which is why it is easier to get the pancakes out the way earlier!
In a skillet or pan, Saute in the coconut oil all the vegetables until lightly golden in colour. Add 2 ladles of the enchilada sauce (saving the remainder for poring over the enchiladas) to the vegetables and mix well.
When the beans are ready, add these to the sauce and vegetables and combine well.

Stage 5 (we're nearly there!): Assembling!

Method:
If you like your enchiladas really saucy, In a large oven proof dish, pour a ladle of sauce into the bottom and spread around. This makes a little saucy bed for the pancakes to lie on! I often skip this step.
Take a pancake, spoon 2 tbsp of the filling down the middle, and fold each side over to make an enchilada- there is no need to seal the ends. Place in the dish, seal side down. Keep going until you have used up all the pancakes and covered the dish. I usually have a little filling left over, i then spoon it in between any gaps i can find!
Pour the sauce over the top of the enchiladas as evenly as poss and it is ready to go in the oven! 


























































































Recipe Veganized Feb 2015.

















2 comments:

  1. ahhh yum!!!! This looks amazing, thank you x

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  2. It is a fave dish at home! But I don't make it too often as it is a ton of work, save it for special occasions! :) x

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