Sydney Brewery

EXPERIMENTAL SERIES HAZY PALE - LIMITED RELEASE

TOUCAN SESSION IPA SPICED BEEF ENCHILADAS

BY CHERYL MISHIO 2021

 

 

INGREDIENTS

500 grams lean beef mince

1 cup corn kernels

1 red capsicum – diced

1 yellow capsicum – diced

1/2 cup red onion – diced

1 tbsp minced garlic

1 cup cooked black beans

1/2 cup chopped tomatoes

1/2 can Sydney Brewery Toucan Session IPA Beer

2 tablespoons Mexican spice blend (or taco seasoning)

Salt & pepper to taste

8 tortillas or wraps

1 bunch fresh coriander chopped

1 cup grated cheddar

1/2 cup grated mozzarella

1 jar tomato salsa

Pickled jalapenos

 

METHOD

  1. Sauté beef mince, drain off excess fat & set aside
  2. Add corn kernels, capsicum, onion, garlic – sauté until slightly browned
  3. Add black beans & cooked beef mince then pour in 1/2 can of Toucan Session IPA Beer & reduce liquid by half.
  4. Add chopped tomatoes & Mexican Spice blend, salt & pepper & chopped coriander.
  5. Roll mixture into tortillas and place in baking dish.
  6. Spoon salsa over top then place pickled jalapenos & grated cheese on top.
  7. Cover & bake for 30 mins at 165 degrees.
  8. Remove cover & bake for an additional 7 mins until cheese is golden brown.
  9. Sprinkle chopped coriander over top before serving.

 

Serve additional pickled jalapenos & chipotle sour cream on the side (chipotle sauce stirred through sour cream).

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