A classic Mexican recipe with seasoned ground ostrich and an easy-to-make, delicious homemade enchilada sauce, our ground ostrich enchiladas are sure to be a crowd pleaser!
Ingredients1 pound ground ostrich steak (defrost first)
8 tortillas
2 cup of prepared tomato-based red sauce
1 can black or refried beans
5 oz shredded cheese
2 tbsp butter
2 tbsp flour
1/4 cup chili powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp dried oregano
3 cups stock or broth (ostrich bone broth, chicken, beef, or vegetable broth will work)
1/2 can tomato paste
2 oz onion, diced
1 clove garlic, minced
1 oz green onion, sliced
1 tbsp cilantro, chopped
Preparation
Melt butter in a small saucepan over medium-high heat. Add flour and mix thoroughly, cook for 1 minute.
Add the chili powder, garlic powder, cumin, and oregano and cook for 1 minute, stirring while cooking so the spices do not burn.
Add the stock and whisk until the sauce is smooth. Bring the sauce to a simmer and allow to cook 20 minutes or until all of the seasonings have dissolved.
Adjust seasoning as needed for spice level, and set sauce aside until needed.
Add ground ostrich to a sauté pan and begin to cook. Add diced yellow onion and minced garlic and cook until the ostrich has no pink to it and the onions are soft.
Add 1 cup of the prepared red sauce and simmer for 2 minutes, add 2 oz cheese and allow to melt. Remove from heat.
Using a baking safe dish or pan, add ½ cup of your red sauce and spread until you cover the bottom of the pan.
Add beans and to pan and cover the bottom. Lat our tortillas and spoon meat mixture into the center and roll.
Add enchiladas to the pan, cover with remaining sauce, add cheese and bake at 350F for 15 minutes.
Remove from the oven and top with chopped cilantro and green onion.
