On Apr 23, 10:56 pm, LadyJane > wrote:
> texture-wise it would have been like a roasted skinless sausage
> encased in a tortilla wrap- yes?
> if you wanted a sloppier filling, why not add some of the enchilada
> sauce plus some passata to the raw ground steak?
> then fill the wraps (which will be a lot messier than the plain steak)
> and continue with your prep. as you did with just the raw steak.
>
> when I make samosas the raw meat is added to the sauce without having
> first been browned.
> I also 'brown' my ground beef for bolognaise on a baking tray in the
> oven... makes for a nice change, more tender (for some weird reason)
> and also beef strips for stronganoff in the same way.
>
> I hate the smell of browning ground meat (goes back to pregnancy days
> 22 odd years ago) so if this is one reason you tried to shortcut the
> step, try adding the raw mince to the onions, sauce mix for the
> filling of the enchilada... as long as you let it simmer for 15
> minutes you should end up with a luscious filling.

browning on a baking tray! That's interesting! I could have browned
the meat in the enchilada pan, removed meat, then just use it again
for the rolled up enchiladas. Yes, I think adding more sauce and
keeping the meat loose would tenderize the dish.

No the smell of browning meat wasn't the reason to experiment, just
being <ahem> lazy, I guess.

Karen