Matthew and Kim Morgan came to Dunedin from Denver, Colorado, last year looking for a better lifestyle. Kim was a professor in theatre studies and Matthew was a theatre professional, which meant he worked in restaurants and bars at down times, he said with a laugh.
Here they wanted to do something different and a few months ago they opened their Tex-Otago food cart at the Sunday stadium market and various other locations around town.
Enchiladas, a popular Tex-Mex dish, are ''a bit like a Mexican lasagne but using corn tortillas'', he says.
When he was a child in Texas, his mother used to make trays of enchiladas to feed the whole family. She never measured things so all measurements are approximate, he says.
Ingredients
300g (about 2) chicken breasts, cooked and shredded
12 fresh corn tortillas
1 red capsicum, sliced
1 large onion, sliced
2 spring onions (green part) sliced
2 Tbsp minced garlic
750ml enchilada sauce (see recipe below)
500-750g mild or tasty cheese, grated
Topping suggestions
spring onions
sour cream
coriander leaves
pico de gallo (fresh tomato, onion and coriander salsa with lime juice)
guacamole (avocado, tomato, onion, lime juice)
Enchilada sauce
60ml (¼ cup) vegetable oil
4 Tbsp self-raising flour
¼ cup New Mexico or California chilli powder (mild)
350ml (1 can) tomato sauce
350ml water
¼ tsp ground cumin
½ tsp chopped garlic
¼ tsp cayenne pepper (or to taste)
½ tsp onion salt
salt to taste
Method
First make the enchilada sauceHeat the oil in a pan then sprinkle in the flour and stir until pale gold. Turn the heat down and stir in the New Mexico chilli powder. If it's looking a bit dry, add more oil. Then stir in the tomato sauce and the same quantity of water (rinse out the tin with the water). Add the garlic and other spices. Turn the heat down and simmer the sauce for 10 minutes or so. Taste and add salt as needed, When thick, set aside to cool.
To assemble the enchiladasSlice the onion into long, thin pieces. Slice the capsicum into long, thin pieces. Slice the spring onion into rounds, the green part adds colour.
Heat oil in a pan and add the onion. Stir to cook for several minutes, then add the capsicum. The onion should be translucent, with a little bit of brown. Add the spring onions, cook a little longer then set aside.
Mix the shredded meat with about 200ml of the enchilada sauce and set aside.
Put a scoop of the enchilada sauce in the base of a large roasting dish or baking dish and spread it out.
Packaged tortillas need to be softened so they are pliable or they will crack when rolled. Either set a steamer over boiling water and steam them for 30 seconds, or wrap four in kitchen paper and heat in the microwave on high for 10-20 seconds. Matthew prefers the steam method.
Brush both sides of a tortilla with the sauce. Put some chicken, onion and capsicum and some grated cheese on the tortilla and roll it up. Place in the roasting pan.
Repeat until all the enchiladas are assembled and in the pan, then pour the rest of the sauce over them and spread it out. Any uncovered bits will bake and become crispy. Top with grated cheese.
Cover the pan with aluminium foil and fold the edges under the pan rim, leaving the centre high so it doesn't touch the cheese. You want it to steam in the oven initially.
Put in an oven preheated to 200degC for 20 minutes, then remove the foil so the cheese can bubble. Bake for another 20 minutes.
Serve two per person, with the suggested fresh salsa, sour cream or guacamole.
Tips
• You can substitute beef, pork, lamb, refried beans or slices of portobello mushrooms for the chicken.
• New Mexican or Californian chilli powder is not hot, but adds a characteristic flavour and colour to the sauce. The heat in this recipe comes from the cayenne.
• You can make the sauce from scratch using fresh tomatoes, but it can take most of the day to do the old-fashioned way.
• You can use roasted red capsicum instead of fresh if you prefer.
• You could use pasta instead of tortillas, and a marinara sauce.
• The Morgans sell packs of their own corn tortillas from their cart. They recommend them over imported ones that have been frozen and don't soften properly.
• If you can't find Mexican spices in the supermarket, try an Asian shop.
• Thanks to Afife Harris and Centre City New World.
