Honduran Enchiladas

Name: Honduran Enchiladas
Prep time: M
Total time: M
Cuisine: Central America
Ingredients: 2 tbsp. Vegetable Oil; 1 cup finely diced onion; 1 cup finely diced green bell pepper; 2 tsp. Minced Garlic; 1 rounded tbsp Sofrito; ½ tsp. Ground Cumin; 1 can Tomato Sauce; 1 packet Sazón without Annatto; 1 tsp. Worcestershire sauce; 1 lb. lean ground beef; 1 lb. lean ground pork; 1 tsp. Adobo All-Purpose Seasoning with Pepper; 2 tbsp. Vegetable Oil; 1 cup finely diced onion; ½ cup finely diced green bell pepper; 2 tsp. Minced Garlic; 12 GOYA® Corn Tortillas; Vegetable Oil; 2 cups finely shredded cabbage; 2 tomatoes sliced; 2 hard boiled eggs, sliced; ½ cup grated Parmesan cheese

1 Reviews

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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

Sauce:

2 tbsp.

GOYA® Vegetable Oil

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1 cup

finely diced onion

1 cup

finely diced green bell pepper

2 tsp.

GOYA® Minced Garlicor 4 cloves fresh garlic, minced

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1 rounded tbsp

GOYA® Sofrito

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½ tsp.

GOYA® Ground Cumin

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1 can
(15 oz.)

GOYA® Tomato Sauce

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1 packet

GOYA® Sazón without Annatto

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1 tsp.

Worcestershire sauce

Meat:

1 lb.

lean ground beef

1 lb.

lean ground pork

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper or to taste

Buy at Shop.goya.com

Find in-store

2 tbsp.

GOYA® Vegetable Oil

Find in-store

1 cup

finely diced onion

½ cup

finely diced green bell pepper

2 tsp.

GOYA® Minced Garlicor 4 cloves fresh garlic, minced

Find in-store

To Assemble the Enchiladas:

GOYA® Corn Tortillas

Find in-store

GOYA® Vegetable Oilfor frying

Find in-store

Garnish:

2 cups

finely shredded cabbage

tomatoes sliced

hard boiled eggs, sliced

½ cup

grated Parmesan cheese

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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

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Recipe Tags

Honduran Enchiladas

Ingredients

Sauce:

2 tbsp.

GOYA® Vegetable Oil

1 cup

finely diced onion

1 cup

finely diced green bell pepper

2 tsp.

GOYA® Minced Garlicor 4 cloves fresh garlic, minced

1 rounded tbsp

GOYA® Sofrito

½ tsp.

GOYA® Ground Cumin

1 can (15 oz.)

GOYA® Tomato Sauce

1 packet

GOYA® Sazón without Annatto

1 tsp.

Worcestershire sauce

Meat:

1 lb.

lean ground beef

1 lb.

lean ground pork

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper or to taste

2 tbsp.

GOYA® Vegetable Oil

1 cup

finely diced onion

½ cup

finely diced green bell pepper

2 tsp.

GOYA® Minced Garlicor 4 cloves fresh garlic, minced

To Assemble the Enchiladas:

GOYA® Corn Tortillas

GOYA® Vegetable Oilfor frying

Garnish:

2 cups

finely shredded cabbage

tomatoes sliced

hard boiled eggs, sliced

½ cup

grated Parmesan cheese

Directions

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

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

Return

Kitchen View

Honduran Enchiladas

Ingredients

Sauce:

2 tbsp.

GOYA® Vegetable Oil

1 cup

finely diced onion

1 cup

finely diced green bell pepper

2 tsp.

GOYA® Minced Garlicor 4 cloves fresh garlic, minced

1 rounded tbsp

GOYA® Sofrito

½ tsp.

GOYA® Ground Cumin

1 can (15 oz.)

GOYA® Tomato Sauce

1 packet

GOYA® Sazón without Annatto

1 tsp.

Worcestershire sauce

Meat:

1 lb.

lean ground beef

1 lb.

lean ground pork

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper or to taste

2 tbsp.

GOYA® Vegetable Oil

1 cup

finely diced onion

½ cup

finely diced green bell pepper

2 tsp.

GOYA® Minced Garlicor 4 cloves fresh garlic, minced

To Assemble the Enchiladas:

GOYA® Corn Tortillas

GOYA® Vegetable Oilfor frying

Garnish:

2 cups

finely shredded cabbage

tomatoes sliced

hard boiled eggs, sliced

½ cup

grated Parmesan cheese

Directions

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

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

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1 Reviews

7 years ago

Shawn Witt

¡Me encanta esta receta! Enseño español y les enseño a mis estudiantes cómo prepararla. Les gustó muchísimo. Lo que más les gusta es que pueden elegir qué poner encima de la tostada: el repollo, la carne, huevo... o nada.

Honduran Enchiladas

Ingredients

Directions

Products in this Recipe

Vegetable Oil

Minced Garlic

Sofrito

Ground Cumin

Tomato Sauce

Sazón without Annatto

Adobo All-Purpose Seasoning with Pepper

Corn Tortillas

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Recipe Tags

Honduran Enchiladas

Ingredients

Directions

Honduran Enchiladas

Ingredients

Directions

Reviews

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