Enchiladas NicaragüensesStuffed Fried Corn Patties
Crisp fried corn patties filled with savory beef are topped with a bright cabbage garnish and fresh cheese. They are crunchy on the outside, soft inside, and especially good served hot.
Prep
35m
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
Quantities update automatically when you change the serving size.
Patties
- 700gCorn Dough
- 300mlVegetable Oil
Filling
- 300gGround Beef
- 100gOnion (finely chopped)
- 150gTomato (finely chopped)
- 10gGarlic (minced)
- 20mlAnnatto Oil
- 8gSalt
- 2gBlack Pepper
Topping
- 250gGreen Cabbage (thinly shredded)
- 40mlDistilled White Vinegar
- 200mlWater
- 6gSalt
- 120gQueso Fresco Cheese (crumbled)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the annatto oil in a skillet over medium heat. Add the onion and garlic and cook until fragrant.
- 02
Add the ground beef and cook until browned and 71°C (160°F), then stir in the tomato. Season with the salt and the black pepper, and cook until the filling is thick and no longer watery. Let it cool slightly.
- 03
Toss the green cabbage with the distilled white vinegar, water, and the salt. Let it stand until lightly pickled.
- 04
Divide the corn dough into portions and flatten each one in your hand. Place some filling in the center and seal the dough around it, then flatten gently into thick patties.
- 05
Heat the vegetable oil to 175°C (350°F) in a deep skillet or pan. Fry the patties until crisp and deep golden on both sides, then drain well.
- 06
Top the hot patties with the cabbage mixture and the queso fresco cheese before serving.
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