Honduran Enchiladas are a unique and super tasty Hispanic dish that everybody should try at least once. Full of flavor and color, this recipe will not let you down. A ton of Mexican food flavors, but with a few surprises on the way.
For Pickled Onion:
- 1 red onion, sliced thinly
- 2 tablespoon salt + 1 teaspoon
- Juice of 1 lime
- 2 teaspoons olive oil
- 2 tablespoons olive oil
- 1/2 cup white or yellow onion, chopped (about 1/2 large onion)
- 1 medium Bell Pepper, chopped
- 1 jalapeño, diced
- 2 garlic cloves, minced
- 1/2 pound ground 80/20 beef
- 1/2 pound ground pork
- 1 1/2 cup beef stock
- 1 cup crushed tomatoes
- 3 medium Yukon potatoes, peeled and diced
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cumin
- 10 corn tortillas
- Oil, for frying
For Enchilada Sauce:
- 1 cup crushed tomato
- 1/4 cup beef broth
- 1/4 teaspoon cayenne powder
- 1/4 teaspoon salt
- 5 Ounces Cotija Cheese, crumbled
- 4 cups shredded cabbage
- chopped cilantro, to taste
- 2 hardboiled eggs, sliced (optional)
- Add 2 tablespoon salt, red onion, 1/2 of lime juice to container and mix well
- Barely cover with warm water and allow to sit for 15 minutes
- Toss with remaining salt, olive oil, and lime juice
- Place in the fridge for at least 15 mintutes and up to overnight
- While onions are in the fridge, start on the filling. Heat olive oil, bell pepper, onion, and garlic cloves over medium heat until vegetables are sweated.
- Turn up to medium-high heat and brown ground beef and pork until nearly done
- Add beef stock, tomatoes, salt, paprika, pepper, cumin, potatoes and bring to simmer
- Allow to simmer until potatoes are soft. If the sauce becomes too dry before potatoes are done, add a little water to keep a sauce-like consistency.
- While simmering, heat oil in safe pan or skillet to about 360 degrees Fahrenheit.
- Mix all enchilada sauce in small saucepan and heat to medium
- Once the oil is hot, cook corn tortillas about 1 minute per side or until crispy and golden. My pan holds three at a time and then I put them on a paper-towel-lined plate to drain until everything is done.
- Once filling is done, start constructing the enchiladas.
- On each enchilada, add some filling, a spoonful of enchilada sauce, 1/4 cup shredded cabbage, pickled red onion, cheese, egg slices(optional), and cilantro.
- We serve this buffet style so each person can make the enchiladas how they want and with the ingredients they like.
- The toppings are estimated and feel free to use more or less to your taste
- Depending on where you live and the stores you use, cotija cheese might be a bit hard to find in the store. For us, it is around the same areas as refrigerated salsa and sour cream.
- Serving Size: 2 Tostadas
- Calories: 638 calories
- Sugar: 9 g
- Sodium: 5003 mg
- Fat: 40 g
- Saturated Fat: 10 g
- Unsaturated Fat: 30 g
- Carbohydrates: 44 g
- Fiber: 9 g
- Protein: 29 g
- Cholesterol: 74 mg
Keywords: Honduran Enchilada