Enchiladas Salvadorenas
Dive into the bold and vibrant flavors of *Enchiladas Salvadoreñas*, a beloved Salvadoran street food that combines crispy corn tortillas with a symphony of savory toppings. This recipe features a hearty layer of refried beans, seasoned ground meat (or chicken) cooked with aromatic spices like cumin and paprika, and a refreshing marinated cabbage slaw tossed in vinegar. Each enchilada is crowned with crumbled queso fresco, slices of hard-boiled egg, and fresh cilantro, offering a beautiful balance of textures and tastes. Perfect for gatherings or a unique dinner, these enchiladas are customizable with a touch of hot sauce and easy to prepare in under 1.5 hours. Celebrate the authentic taste of El Salvador with this irresistible dish!
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Recipe Information
Ingredients
- 8 pieces Corn tortillas
- 500 grams Ground beef or chicken
- 2 cups Vegetable oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 3 medium Tomatoes, chopped
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 cup Cooked refried beans
- 2 cups Shredded cabbage
- 2 tablespoons White vinegar
- 1 cup Grated queso fresco
- 2 pieces Hard-boiled eggs, sliced
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Hot sauce (optional)
Instructions
Cook the ground beef or chicken in a medium skillet over medium heat until browned and fully cooked, about 8-10 minutes. Drain if necessary.
Add the chopped onion, minced garlic, chopped tomatoes, cumin, paprika, salt, and pepper to the skillet. Simmer for 10 minutes until the mixture is fragrant and the tomatoes have softened. Remove from heat and set aside.
In a small bowl, toss the shredded cabbage with white vinegar and a pinch of salt. Let it marinate while preparing the rest of the ingredients.
Heat vegetable oil in a deep skillet over medium-high heat. Fry each corn tortilla for about 1-2 minutes on each side until crispy. Remove and place on a plate lined with paper towels to drain excess oil.
Spread a thin layer of refried beans over each tortilla as the base.
Add a generous spoonful of the cooked meat mixture on top of the beans.
Top the tortillas with a layer of marinated cabbage, a sprinkling of grated queso fresco, and slices of hard-boiled egg.
Garnish with chopped cilantro and drizzle with hot sauce if desired.
Serve immediately and enjoy your Enchiladas Salvadoreñas!
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.5 g | 181% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1062 mg | 46% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 6.3 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 270 mg | 21% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1033 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
