¿CÓMO HACER ENCHILADAS HONDUREÑAS? [A MÍ ESTILO PASO_A_PASO] [#comidatradicional]

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.

Boil 2 eggs for 10 minutes until fully cooked.

Heat a splash of oil in a skillet and add 2 cloves of garlic to release flavor.

Add 1 lb of ground beef to the skillet, breaking it apart until it is loose.

Once the beef is loose, add approximately 4 cups of water.

Season with 1 tsp of salt and 1 tsp of achiote, along with 0.5 tbsp of complete seasoning.

Let the mixture cook.

Peel and finely chop 1 medium carrot and 200 g of potato.

After 10 minutes, remove the eggs from heat.

Finely chop 1 piece of sweet pepper, 1 small onion, and 1 piece of celery.

Add the chopped sweet pepper and onion to the skillet to caramelize.

Add 120 g of tomato paste and 2 cups of water to the skillet.

Season the sauce with 1 tsp of salt and 0.5 tbsp of sugar to reduce acidity.

Prepare the corn tortillas by making a small cut to prevent them from puffing up while frying.

Heat 300 g of oil in a skillet until hot, then fry the tortillas until golden brown on both sides.

Remove the core from the cabbage and shred it finely.

Blanch the shredded cabbage in boiling water until tender, then remove from heat.

Slice 1 tomato into rounds and chop cilantro.

Slice the boiled eggs into rounds.

Assemble the enchiladas by layering the beef, cabbage, tomato, egg, sauce, and cheese (Parmesan or similar) on each tortilla.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens