Burn, Burn, Burn ... Chilli Sauce, Beef Enchiladas, Chilli con Carne and ... Burn

Knock, knock, knock! Anybody home?

Silence!

I doubt it very much that anyone is home. In fact, I can't possibly be home ... at least I don't feel like it.

Pondering! Pondering! Pondering ... Error!!!

Yep, that doesn't get us anywhere. Am I crazy? I'd say, we had that subject already. So?
Fine, as things seem right now, I'm not getting anywhere soon myself, am rather tied down.
Anything we can do about it? I think I've got an idea, I am going to let things burn, burn, burn ... burn ...

For this I am going to need some chillies. Right, that could be a problem again, because it is not so easy to get nice chillies around here in the shops and if you can't even dare to think about it. Now you start to see what's wrong here.
Anyway, at least I have some dried chillies and a few home-grown windowsill chillies.

Let's burn it then and have some ...

1st burning: Chilli sauce

Ingredients:
6 tomatoes (tinned tomatoes, if you like)
2 red fresh chillies
2 dried chillies
1 onion
1 clove of garlic
A splash of olive oil
500 ml chicken or beef stock
Salt
Vinegar
Sugar

Method:
Chop up the tomatoes, chillies, onion and garlic. Heat the olive oil in a pan and let the 'chopped ups' have a taste of it. When that flavour has reached your nose add the stock to the pan, bring it to the boil and then let it simmer for about 20 minutes. Finally adjust the seasoning with the salt, vinegar and sugar. If you don't like a coarse chilli sauce, arrange a meeting with the blender.
Here you go.

What now? Let it burn some more ...

2nd burning: Beef Enchiladas

Ingredients:
Chilli sauce
Wheat tortillas (make your own with 500 g wheat flour, 1 tsp. salt, 100 ml cream and a bit of water)
A splash of oil
500 g minced beef
1 onion, chopped up 
100 g sweetcorn
1 red bell pepper, chopped up
Grated cheese
Sour cream

Method:
So, what have you decided? Are you going to do your own wheat tortillas? Just mix the above mentioned ingredients (flour, salt, cream, water) in a bowl. Use just enough water that you get a nice, non-sticking dough. Portion it into 12-16 balls of dough, cover them and  let them rest for about 30 minutes. Then briefly bake them in a dry pan on both sides. We don't want the tortillas to be brown, but still soft and flexible.
In another pan you fry the beef, onions, sweet corn and bell pepper. Yes, exactly in that order ... eh ... that is, once the beef is browned add the other ingredients.
Let's assemble! Paint the tortillas on both sides with the chilli sauce. Place some of the filling on each tortilla, roll them up and place them tightly in an oven-proof dish. Get some more chilli sauce on top of those tortillas. We want to have it properly burning. Finally grate some cheese over it ... in fact, grate a lot of cheese over it and place it in the pre-heated oven to melt the cheese ... yes ... properly.
Serve the beef enchiladas with a good dollop of sour cream and if you have to with a salad on the side.

No, it isn't over yet ...

... a bit later, we let it burn yet once again ...

3rd burning: Chilli con Carne

Ingredients:
Chilli sauce
Beef enchilada filling
1 tin of kidney beans
Rice, tortillas or ... whatever you like

Method:
Ha ha ha ha ... oh ... sorry ... mix the chilli sauce with the beef enchilada filling and the kidney beans and heat it up to eating temperature and ... don't ask me, why I didn't have any beans in the enchilada filling in the first place.
Serve it with rice, tortillas or something completely different. Your call!

Is that all? I would say so, but there is still one thing left to do. There is no way around it, there is still the need to let it burn one more time ...

4th burning: Whatever you want to call it ... burning pancakes maybe

Ingredients:
Chilli con Carne
Pancakes (flour, milk, egg, salt)
1 egg, beaten up (go for it!)
Some grated parmesan
A lot of breadcrumbs
Oil for frying
Some mayonnaise
A splash of caramel sauce

Method:
Get your lovely pancakes. At least, I hope they are. Now place some of the chilli con carne on each pancake and ... eh ... fold them, roll them tightly together in a way that minimizes the chances that any of the filling drips out. I'd say, fold a bit in on two sides and then roll up tightly ... that is, if you get what I am trying to convey.
Anyway, on one plate you have the egg ready and on another one the breadcrumbs mixed with the Parmesan. Roll the pancakes in the egg and then in the breadcrumbs. Try to get as much of the breadcrumbs and Parmesan on it as possible.
Meanwhile your oil in your frying pan has turned ... eh ... burning hot, so that you can fry your pancakes.
Before you can make a mess by eating the finished product, we have to make a little dip for the pancakes. Swirl a bit of caramel sauce into your mayonnaise and ... there you go.

Stuffed!

Now I had quite some yummy food that made me feel like home for a while ...