So putting Bechamel Sauce and Mexican in the same recipe title is a little crazy and we realise that, but it is so delicious! And we are loving all the ways you can potentially use this sauce.
It was originally created for the Mexican Lasagne (I know, yet another weird, but wonderful cross cultural recipe that we are loving right now!) and then once we got going on it, we were stunned with the possibilities.
Think:
Low Carb Thermomix Chicken Enchiladas
Vegetarian Enchiladas with Black Beans
Pulled Pork Soft Tacos with Grilled Pineapple Slaw
Elote; Mexican Corn on the Cob!
and to be honest, we could keep going! I am definitely going to use any leftovers we ever have in a grilled cheese sandwich!
Let your palate guide you. We know you can create many more recipes than we have listed here with this delicious stuff.
Enjoy.
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Need
- 2 cloves garlic
- 1 green chilli(es)
- 1/2 Teaspoon cayenne pepper
- 1 Teaspoon smoked paprika
- 50 Grams butter BUY
- 25 Grams cornflour or cornstarch
- 1 egg
- 2 egg yolks
- 1 Pinch pink salt flakes BUY
- 200 Grams milk
- 50 Grams cream BUY
Do
- 1
Place the garlic, chilli, cayenne, paprika and butter into the Thermomix bowl and chop 5 sec/speed 5. Sauté 5 min/Varoma/speed 1/MC off.
- 2
Place all remaining ingredients into the Thermomix bowl and cook 8 min/80°C/speed 4. Cook 2 min/90°C/speed 4.
