Honduran Enchiladas Recipe | Enchiladas (Honduran Style) | Tostada - How to Make Honduran Enchiladas

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.

Heat 1 tbsp olive oil in a skillet.

Add 2-3 cloves chopped garlic and sauté.

Add 1 minced chicken/beef (200-300 gm) and cook until browned.

Stir in 1/2 bell pepper (diced) and 2 diced tomatoes (without seeds).

Mix in 3 tbsp tomato paste and season with salt to taste.

Add 1/2 cooked potato (cubes), 1/2 tsp cumin powder, and 1/2 - 1 tsp pepper; mix well.

In a bowl, combine 1 cup wheat flour/cornmeal with salt to taste and 2 tbsp refined oil to make tortillas.

Roll out the tortillas and cook them in the skillet until golden.

Prepare chimol by mixing diced onion, 1/2 bell pepper, 1/2 cucumber, 1 diced tomato, 1/2 tbsp coriander leaves, 1 tbsp lime juice/vinegar, and 1 tbsp olive oil.

Prepare cabbage salad with 1 cup shredded cabbage, 1 tbsp lime juice/vinegar, and salt to taste.

Serve enchiladas topped with chimol and cabbage salad, and garnish with cheese and hard boiled eggs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens