Honduran Enchiladas

Honduran Enchiladas

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La Cocina Goya

These are not regular enchiladas. Made in the style of a tostada, golden fried corn tortillas, topped with a combination of ground meat, egg, cheese, tomatoes, and cabbage a favorite appetizer.

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  • Ingredients
  • Directions

Ingredients

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Sauce:

1 cup

finely diced onion 

1 cup

finely diced green bell pepper 

2 tsp.

GOYA® Minced Garlic or 4 cloves fresh garlic, minced

1 rounded tbsp

GOYA® Sofrito

1 can (15 oz.)

GOYA® Tomato Sauce

1 tsp.

Worcestershire sauce

Meat:

1 lb.

lean ground beef 

1 lb.

lean ground pork 

1 tsp.

GOYA® Adobo with Pepper or to taste

1 cup

finely diced onion 

½ cup

finely diced green bell pepper 

2 tsp.

GOYA® Minced Garlic or 4 cloves fresh garlic, minced

To Assemble the Enchiladas:

Garnish:

2 cups

finely shredded cabbage 

2

tomatoes sliced 

2

hard boiled eggs, sliced 

½ cup

grated Parmesan cheese 

Directions

Kitchen View

Sauce:

Step 1

In a saucepan heat 1 tbsp. oil on medium. Add onions, peppers and garlic and cook, stirring often until soft, about 10 minutes

Step 2

Stir in sofrito and cumin and cook for 2 minutes. Add tomato sauce, sazón and Worcestershire sauce and bring to boil. Simmer for 10 minutes. If sauce gets too thick add small amounts of water

Meat:

Step 3

Season meats with adobo. Heat 1 tbsp. oil in skillet on medium. Add meats to skillet and cook, breaking into small pieces until cooked through. Drain meat in colander

Step 4

In same skillet, heat 1 tbsp. oil on medium. Add onions, peppers and garlic and cook, stirring often until soft, about 10 minutes. Return meat to skillet and cook, stirring to combine, for 5 minutes

To Assemble the Enchiladas:

Step 5

In a skillet on medium, heat enough oil to cover bottom of pan ¼ inch. Fry tortillas one at a time until golden on both sides. Remove to paper towels and keep warm

Step 6

Assemble enchiladas layering meat, cabbage, tomato slice, tomato sauce, egg and cheese on tortillas

Recipe Tags

Main Dishes Central America

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