Enchiladas HondureñasCrisp Tortillas with Beef and Cabbage
Honduran enchiladas are crisp corn tortillas topped with seasoned meat, cabbage, sauce, cheese, and often egg.
Prep
25m
Cook
30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Base
- 8pcsCorn Tortilla
- 250mlVegetable Oil
Topping
- 400gGround Beef
- 100gOnion (finely chopped)
- 10gGarlic (crushed)
- 400gTomato Sauce
- 6gSalt
- 2gBlack Pepper
Salad
- 200gGreen Cabbage (shredded)
- 30mlDistilled White Vinegar
- 2gSalt
Garnish
- 4pcsEgg (hard-boiled and sliced)
- 150gQueso Fresco Cheese (crumbled)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cook the ground beef and onion in a skillet over medium heat until the meat reaches 71°C (160°F) and the onion is soft.
- 02
Add the garlic and cook briefly, then stir in the tomato sauce, the salt, and the black pepper. Simmer until the sauce thickens slightly.
- 03
Toss the green cabbage with the distilled white vinegar and the salt. Let it sit until lightly wilted and tangy.
- 04
Heat the vegetable oil to 175°C (350°F). Fry the corn tortillas in batches until crisp, then drain well.
- 05
Arrange the crisp tortillas on plates and spoon the beef topping over them.
- 06
Finish with the cabbage salad, the sliced eggs, and the crumbled queso fresco cheese. Serve right away while the base is still crisp.
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