Honduran Enchiladas
Before you read on I feel like I should inform you. Honduran Enchiladas are not the same as Mexican Enchiladas!!! There are no rolled, baked tortillas here. Honduran Enchiladas are tostadas with a meat and potato mixture and refried beans. Topped with cooked cabbage slaw, boiled eggs, parmesan cheese and hot sauce(if desired). It's absolutely delicious and I could eat them all day long!
Honduran Enchiladas
Serves 6
Ingredients:
1 lb. ground beef
1 small onion, diced
2 tsp. garlic, minced
1 8oz. can tomato sauce
1 tsp cumin
salt TT
pepper TT
2 small potatoes, peeled and diced
Cabbage Slaw:
1 head of cabbage, cut in thin strips(julienned)
1/2 small onion sliced with potato peeler
2 roma tomatoes, diced
1 tsp cumin
1/4- 1/2 c. chicken broth
1 packet goya seasoning (optional)
salt TT
pepper TT
Refried Beans:
1 Tbsp oil
1 small onion, diced
2 cans refried beans
1 tsp cumin
1 tsp garlic powder
1/4 tsp pepper
Toppings:
sirachi hot sauce
boiled eggs, sliced
parmesan cheese
For Refried Beans: Saute onion in oil for a couple of minutes until tender. Add refried beans and seasonings. Stir until well combined and bring to a boil. Turn down to simmer and simmer on low heat with lid on until ready to assemble enchiladas.
For Meat Mixture: Cook onion and ground beef until browned. Meanwhile peel, dice potatoes, then put in microwave safe bowl with 3 Tbsp water, cover with saran wrap and microwave for 4 minutes. Drain meat. Add garlic and cook until fragrant (1 minute). Add seasonings, tomato sauce, and softened potatoes. Bring to a boil and simmer, covered for 10 minutes.
For slaw: Saute onions in 1 Tbsp oil for 1 minute. Add cabbage and tomatoes. Saute for 1 more minute. Add salt, and seasonings, and chicken broth. Cook until most of the broth has been absorbed into cabbage.( How much chicken broth you add is entirely up to you. If you want it runnier add more, if not don't. The only goal here is to soften up the cabbage and give it a nice flavor. )
Assembly: Place a nice little layer of refried beans on tostada. Top with meat mixture, then cabbage slaw. Finish with boiled eggs, parmesan cheese and hot sauce. Enjoy!
Honduran Enchiladas
Serves 6
Ingredients:
1 lb. ground beef
1 small onion, diced
2 tsp. garlic, minced
1 8oz. can tomato sauce
1 tsp cumin
salt TT
pepper TT
2 small potatoes, peeled and diced
Cabbage Slaw:
1 head of cabbage, cut in thin strips(julienned)
1/2 small onion sliced with potato peeler
2 roma tomatoes, diced
1 tsp cumin
1/4- 1/2 c. chicken broth
1 packet goya seasoning (optional)
salt TT
pepper TT
Refried Beans:
1 Tbsp oil
1 small onion, diced
2 cans refried beans
1 tsp cumin
1 tsp garlic powder
1/4 tsp pepper
Toppings:
sirachi hot sauce
boiled eggs, sliced
parmesan cheese
For Refried Beans: Saute onion in oil for a couple of minutes until tender. Add refried beans and seasonings. Stir until well combined and bring to a boil. Turn down to simmer and simmer on low heat with lid on until ready to assemble enchiladas.
For Meat Mixture: Cook onion and ground beef until browned. Meanwhile peel, dice potatoes, then put in microwave safe bowl with 3 Tbsp water, cover with saran wrap and microwave for 4 minutes. Drain meat. Add garlic and cook until fragrant (1 minute). Add seasonings, tomato sauce, and softened potatoes. Bring to a boil and simmer, covered for 10 minutes.
For slaw: Saute onions in 1 Tbsp oil for 1 minute. Add cabbage and tomatoes. Saute for 1 more minute. Add salt, and seasonings, and chicken broth. Cook until most of the broth has been absorbed into cabbage.( How much chicken broth you add is entirely up to you. If you want it runnier add more, if not don't. The only goal here is to soften up the cabbage and give it a nice flavor. )
Assembly: Place a nice little layer of refried beans on tostada. Top with meat mixture, then cabbage slaw. Finish with boiled eggs, parmesan cheese and hot sauce. Enjoy!
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