www.womanthismonth.com 61 May 2013 | Ingredients: 1 tbspn olive oil 1 white onion, finely chopped 500g minced beef (good quality) 2 tbspns plain (all-purpose) flour 1 tspn paprika powder 1/2 tspn salt 1 tspn garlic powder 1/2 tspn ground cumin 400g chopped tomatoes, canned 80g unsalted butter 5 garlic cloves, finely chopped 100g plain (all-purpose) flour 400ml vegetable stock (or 40mls water and 2 vegetable stock cubes) 400g tomato sauce, canned 1 tspn cumin, ground 1/2 tspn paprika, powder 1/2 tspn salt 2-3 tbspns fresh coriander 8 flour tortillas, fresh and warmed 260g cheddar cheese, shredded 100g mozzarella cheese, shredded 2 tbspns fresh parsley, chopped Ingredients: 1 tbspn olive oil 1 white onion 4 garlic cloves, crushed 4-5 chicken breasts 2 tbspns coriander fresh, chopped 1 1/2 ltrs vegetable stock (or 1 1/2 ltrs water and 3 vegetable stock cubes) 2 dried red chillies 410g chopped tomatoes, canned 4 tbspns sesame seeds 1 tspn paprika 1 tspn cumin, ground 1/2 tspn cloves, ground 1/2 tspn garam masala, ground 2 slices stale bread 2 tbspns olive oil 2 garlic cloves, finely chopped 1 white onion, finely chopped 50g dark chocolate (70 per cent cocoa) salt to taste pepper to taste l In a large saucepan, heat the oil and sauté the chopped onions until clear. l Add the minced beef and cook until the beef is browned and crumbled. Drain any excess fat. l Stir in flour, paprika, salt, garlic powder and cumin. Stir in tomatoes; bring to a boil. Reduce heat; simmer for 15 minutes. l Preheat oven to 180 degrees Celsius. l In a saucepan, heat the butter and cook the garlic. Stir in flour until blended. l Gradually whisk in vegetable stock. Bring to a boil and cook, stirring until thickened. l Stir in tomato sauce, cumin, paprika and salt. l Pour half of this sauce into baking dish/ casserole dish. l Take each flour tortilla and place about 3-4 tablespoons of the beef mixture in the centre on each tortilla top with a little fresh chopped coriander and the grated cheddar cheese. l Roll up and place each tortilla into the sauce, seam side down. When completed, top with remaining sauce. l Bake in the preheated oven, covered, for 30- 35 minutes. l Sprinkle with mozzarella cheese and bake until cheese is melted and browned. l Sprinkle the chopped parsley on top and serve immediately. l In a large saucepan, heat the oil and sauté the onion and garlic. l Add the chicken breasts and coriander, and cover the chicken with the vegetable stock. l Bring to the boil, then reduce heat to low and simmer for 20 minutes more. l Remove the chicken breasts carefully and set aside. Strain the poaching liquid and reserve. l Pour 125mls of the reserved liquid over the dried chilli. Allow to soak for 30 minutes. l Place the tomatoes, sesame seeds, paprika, cumin, cloves, garam masala, bread, soaked chilli and their soaking liquid in a blender and process until smooth. l In a separate saucepan, heat the oil and cook the garlic and onion until browned. Then add the blended tomato/spice mixture. l Simmer for 10 minutes, stirring occasionally. Then add the chocolate and stir until melted and finally add the chicken. l Add enough of the reserved poaching liquid to just cover the chicken, and simmer, uncovered, for 20 more minutes. l Remove the chicken again and keep warm. Increase the heat on the liquid and reduce the sauce until it begins to thicken. l Season with salt and pepper. l Serve the chicken breasts over rice and coat with the mole sauce. Enchiladas Chicken Mole
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