Enchiladas Guatemaltecas - Rio Grande Foods

Heat vegetable oil in a skillet over medium heat until shimmering.

Add chopped onion and garlic; sauté until softened, about 3-4 minutes.

Stir in ground beef and cook until browned, about 5-7 minutes.

Add bell pepper, cumin, oregano, salt, and black pepper; cook for another 2-3 minutes.

Pour in tomato sauce and simmer for 5 minutes, stirring occasionally.

In a separate skillet, lightly fry corn tortillas until pliable, about 30 seconds per side.

Spread a spoonful of the beef mixture onto each tortilla and roll them up tightly.

Place rolled enchiladas seam-side down in a baking dish.

Top with remaining beef mixture and additional tomato sauce if desired.

Cover with foil and bake in a preheated oven at 350°F for 15 minutes.

While baking, prepare toppings: finely shred cabbage and slice radishes.

Remove enchiladas from the oven and let cool for a few minutes.

Serve enchiladas topped with cabbage, radishes, cilantro, queso fresco, and avocado.

Enjoy warm, garnished with extra cilantro if desired.

Allergens