Honduran Enchiladas
Honduran enchiladas are a unique take on the classic, served open-faced on a crispy fried tortilla. They are layered with seasoned ground meat, shredded cabbage, diced tomatoes, hard-boiled eggs, and a flavorful sauce, offering a delightful mix of textures and tastes.
🧂 Ingredients
- 6 large Corn tortillas
- 1 cup Vegetable oil(for frying)
- 1 lb Ground beef
- 1/2 medium White onion(diced)
- 3 cloves Garlic cloves(minced)
- 2 small Russet potatoes(peeled and diced)
- 8 oz can Tomato sauce
- 1 Beef bouillon cube
- 1 cup Water
- 1 tsp Salt
- 1/2 tsp Garlic powder
- 1/2 tsp Cumin
- 1/2 medium head Cabbage(thinly sliced)
- 1 Lime
- 2 medium Tomatoes(diced)
- 3 Hard-boiled eggs(sliced)
- 1/2 cup Queso fresco or cotija cheese(grated)
- 2 tbsp Cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Prepare the ground beef and potato filling: Heat 1/2 tablespoon of canola oil in a large skillet over medium heat. Add the diced white onion and diced roma tomato, and sauté until the onion begins to sweat, about 3-4 minutes. Add the ground beef and cook until browned, stirring occasionally. Stir in the diced potatoes, tomato sauce, beef bouillon cube, 1 cup of water, 1 tsp salt, 1/2 tsp garlic powder, and 1/2 tsp cumin. Bring to a boil, then reduce heat to a simmer, cover, and cook until potatoes are tender, about 10 minutes.
- 2
Prepare the cabbage slaw: In a separate bowl, combine the thinly sliced cabbage with the juice of 1 lime, 1 tsp salt, and 1/2 tsp cumin. Mix well and set aside.
- 3
Fry the tortillas: Heat 1 cup of vegetable oil in a large skillet or pot over medium-high heat to about 360°F (182°C). Carefully fry each corn tortilla one at a time for about 1 minute per side, or until golden brown and crispy. Remove from oil and drain on paper towels.
- 4
Assemble the enchiladas: Place a fried tortilla on a plate. Spoon a generous amount of the ground beef and potato filling onto the tortilla. Top with shredded cabbage slaw, diced tomatoes, sliced hard-boiled eggs, and grated queso fresco or cotija cheese. Garnish with chopped cilantro.
- 5
Serve immediately.
💡 Pro Tips
- ✓For a spicier kick, add a diced jalapeño to the meat filling.
- ✓If you prefer not to fry the tortillas, you can bake them until crisp.
- ✓The cabbage slaw can be made ahead of time and stored in the refrigerator.
🔄 Variations
- Use shredded chicken or pork instead of ground beef.
- Add sliced avocado as a topping.