There’s always something lying around in a family kitchen—some sugar pearls from a cake decoration, the dregs of a barbecue sauce jar kept “just in case” (even past its expiration date, yes, really).

I had about 100g of leftover nixtamalized mote that a friend had given me for experiments. I was a bit disappointed with mote when cooked traditionally. I had planned to serve it as a side for curry, but it was a bit tough to chew and too rustic to stand alone as a main dish without some work or sauce. Nutritionally excellent, but taste-wise, it needed improvement.

However, when ground into flour and mixed 50/50 with wheat flour, it makes excellent tortillas. Which, in turn, make for equally excellent enchiladas.

For 2 people as a main dish

For the tortillas

• 100g mote or corn flour
• 100g soft wheat flour
• 10cl water
• 3 tablespoons olive oil

For the filling

• 6 button mushrooms
• 80g ground beef
• 2 fresh red onions
• 2 tomatoes
• 3 tablespoons of your favorite spicy salsa

(My salsa is also a personal creation, a sweet-and-savory ketchup-inspired mix. I’ll share the recipe if I manage to remember it!)

• 2 teaspoons crème fraîche
• A bit of grated cheese for gratinating (I won’t specify the quantity; I use 30g of grated Comté, but others cover their enchiladas entirely with cheese—do what feels right for you!)

Preparation:

1. Make the Tortilla Dough:
   Mix the flours in a stand mixer with warm water, olive oil, and a pinch of salt, adding the water gradually. Set the dough aside.
2. Prepare the Filling:
   • Roughly chop the mushrooms into 6–8 pieces each and sauté them with the ground beef over medium heat for about 3 minutes. Set aside.
   • Dice the tomatoes and thinly slice the onions.
3. Roll Out the Tortillas:
   Now, there are two schools of thought here:
   • If you’re wealthy and/or Mexican, you might own a tortilla press (unlikely).
   • Otherwise, do as I do: roll out the dough with a rolling pin.

   Divide the dough into two portions and roll them into two thin pancakes. Cook them on a hot skillet for no more than 2 minutes.

4. Assemble the Enchiladas:
   Lay out the ingredients lengthwise on each tortilla before rolling them up. Each tortilla gets:
   • Half the mushrooms,
   • Half the beef,
   • Half the onions,
   • A spoonful of salsa.

   Reserve the crème fraîche and an additional spoonful of salsa for garnish.

   Roll the tortillas, sprinkle with grated cheese, and place under the grill for a minute to gratinate.

5. Serve:
   Serve preferably on a long plate, with a dollop of crème fraîche and a spoonful of salsa on the side.