Cómo Hacer ENCHILADAS HONDUREÑAS | Enchiladas Hondureñas Paso a Paso

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.

Welcome to the kitchen and introduction to the recipe for Honduran enchiladas.

Prepare 1 pound of ground beef in a frying pan with a little olive oil and mustard.

Add spices: cumin, oregano, garlic powder, onion powder, and curry to the meat as it cooks.

Once the meat has a uniform color, add chopped onion, tomato, and celery to the pan.

Chop 2 potatoes and add them to the mixture after a few minutes.

Add 1 cup of water to the pan, cover, and cook on medium-low heat.

Make a vinaigrette with boiled carrot and cauliflower, mixing with white vinegar and beet juice for color.

Add salt, cumin, and laurel leaves to the vinaigrette, along with oregano.

Prepare the meat mixture by adding 2 alcina tomato sauce and sweet ketchup sauce, cover, and let boil until potatoes are cooked.

Fry white corn tortillas in hot oil until golden brown, using tortillas that were refrigerated to make them easier to fry.

Assemble the enchiladas by placing a ladle of the meat mixture on each tortilla.

Top with a salad of chopped cabbage seasoned with salt, pepper, and lemon juice.

Add slices of tomato and grated Parmesan cheese on top of the enchiladas.

Drizzle with the prepared pink sauce made from mayonnaise, ketchup, mustard, and milk.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens