For dinner this evening, we are going to enjoy a popular delicious dish: Honduran Enchiladas
Prep time: 30 mins
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yields 10 Enchiladas
For Pickled Onion:
1 red onion, sliced thinly
2 tbsps. salt + 1 tsp.
Juice of 1 lime
2 tsps. olive oil
For Filling:
2 tbsps. olive oil
1/2 cup white or yellow onion, chopped (about 1/2 large onion)
1 medium Bell Pepper, chopped
1 jalapeño, diced
2 garlic cloves, minced
1/2 lb. ground 80/20 beef
1/2 lb. ground pork
1 1/2 cup beef stock
1 cup crushed tomatoes
3 medium Yukon potatoes, peeled and diced
1 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
1/2 tsp. ground cumin
For Tostadas:
10 corn tortillas
Oil, for frying
For Enchilada Sauce:
1 cup crushed tomato
1/4 cup beef broth
1/4 tsp. cayenne powder
1/4 tsp. salt
Additional Toppings:
5 Ounces Cotija Cheese, crumbled
4 cups shredded cabbage
chopped cilantro, to taste
2 hardboiled eggs, sliced (optional)
Directions
Add 2 tablespoon salt, red onion, 1/2 of lime juice to container and mix well
Barely cover with warm water and allow to sit for 15 minutes
Drain.
Toss with remaining salt, olive oil, and lime juice
Place in the fridge for at least 15 mintutes and up to overnight
While onions are in the fridge, start on the filling. Heat olive oil, bell pepper, onion, and garlic cloves over medium heat until vegetables are sweated.
Turn up to medium-high heat and brown ground beef and pork until nearly done
Add beef stock, tomatoes, salt, paprika, pepper, cumin, potatoes and bring to simmer
Allow to simmer until potatoes are soft. If the sauce becomes too dry before potatoes are done, add a little water to keep a sauce-like consistency.
While simmering, heat oil in safe pan or skillet to about 360 degrees Fahrenheit.
Mix all enchilada sauce in small saucepan and heat to medium
Once the oil is hot, cook corn tortillas about 1 minute per side or until crispy and golden.
