Beef Enchiladas with Salsa Roja Recipe | Arla UK

Ingredients

• 25 g sundried tomatoes
• ½ red onion cut into cubes
• 200 ml boiling water
• 1½ tbsp rapeseed oil
• 1½ tbsp water
• ½ tbsp dark balsamic vinegar
• ½ tsp pink peppercorns
• ¼ tsp fine salt
• 100 ml water
• 150 ml red rice
• 450 ml water
• ½ tsp coarse salt
• ¾ romaine lettuce
• 150 g corn
• ½ can diced tomatoes
• 10 g butter
• 300 g ground beef (6% fat)
• 2 red onions
• 2 small garlic cloves crushed
• 1 red pepper cut into cubes
• ½ green courgette semi-thick slices cut into 4 pieces each
• 40 g pickled jalapeños cut into slices
• ½ tsp sugar
• 1¼ tsp coarse salt
• 8 corn tortillas
• 75 g grated cheddar and maasdam cheese