Enchiladas SalvadoreñasCrisp Tortillas with Beef and Egg
These Salvadoran tostada-style enchiladas are built on crisp fried tortillas and topped with seasoned beef, vegetables, salsa, cheese, and slices of egg. They are crunchy, colorful, and made to be eaten right away.
Prep
25m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Topping
- 350gGround Beef
- 120gOnion (finely chopped)
- 10gGarlic (crushed)
- 8gSalt
- 2gBlack Pepper
Base
- 8pcsCorn Tortilla
- 250mlVegetable Oil
Topping
- 4pcsEgg
- 200gGreen Cabbage (thinly shredded)
- 180gTomato (diced)
- 180gSalsa
- 120gQueso Fresco Cheese (crumbled)
- 1.2lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cook the ground beef with the onion, garlic, salt, and black pepper until browned, well seasoned, and it reaches 71°C (160°F).
- 02
Place the eggs in the water, bring to a boil, then cook until hard-boiled. Cool, peel, and slice them.
- 03
Heat the vegetable oil to 180°C (350°F) and fry the corn tortillas until crisp. Drain them well.
- 04
Arrange the beef over the crisp tortillas, then add the green cabbage, tomato, salsa, and queso fresco cheese.
- 05
Finish each tortilla with slices of eggs and serve immediately so the base stays crisp.
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