Honduran Enchiladas Recipe

ground beef

🥗Healthier: ground turkey

💰Cheaper: textured vegetable protein

Ground turkey is leaner, while TVP is a budget-friendly vegetarian option.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds acidity with fewer calories.

cooking oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more economical.

Chop 2 garlic cloves, 1/4 small onion, 1/4 bell pepper, 1/4 jalapeno, and cilantro.

Heat a pan on medium and add a tad bit of oil; saute the veggies until just a little bit tender.

Add 1 pound of ground beef and mix the veggies into the beef.

Season the meat with 1 teaspoon of ground paprika, 1 teaspoon of ground cumin, 1 teaspoon of garlic salt, 1 teaspoon of onion powder, and 2 tablespoons of chicken bouillon.

Add 1/2 packet of achiote powder and 1 tablespoon of tomato paste to the meat mixture.

Chop 1 small potato into pieces and add it to the meat.

Add 2 cups of chicken stock, mix everything, cover with a lid, and cook for about 20 minutes.

In a bowl, add 2 cups of masaka, the remaining achiote powder, 1 teaspoon of paprika, and 1 tablespoon of chicken bouillon; mix.

Add a bit of chili powder for spice, then add 1.5 cups of water and knead until it reaches a play-doh consistency.

Make a tortilla using a tortilla maker, ensuring it's thick with raised edges to hold the filling.

Fry the tortilla until golden and crispy.

Assemble the enchilada by layering the fried tortilla, a couple of spoonfuls of the ground beef, topped with cabbage, pico de gallo, and salty cheese.

Top the enchilada with a boiled egg and a little bit of hot sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens