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Enchiladas

Enchiladas
El-Salvador
⏱ — min. Serves: —

Ingredients

  • For the Tortillas:
  • 12 corn tortillas
  • Vegetable oil for frying
  • For the Filling:
  • 1 lb ground beef or chicken
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, finely chopped
  • 1 cup cooked black beans (optional)
  • 1 cup grated carrots
  • 1/2 cup chopped tomatoes
  • 1/4 cup tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • For the Toppings:
  • 1 cup shredded lettuce
  • 1/2 cup grated cheese (queso fresco or similar)
  • 1/2 cup sliced radishes
  • 1/4 cup chopped cilantro
  • 1/2 cup sour cream
  • 1/4 cup hot sauce (optional)

Instructions

Prepare the Filling

In a large skillet, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and garlic, and sauté until softened.

Add the ground beef or chicken to the skillet and cook until browned. Stir in the bell pepper, black beans (if using), grated carrots, and chopped tomatoes. Cook for an additional 5 minutes.

Stir in the tomato paste, ground cumin, paprika, oregano, salt, and pepper. Mix well and let it simmer for another 10 minutes. Remove from heat and set aside.

Fry the Tortillas

In a separate skillet, heat about 1/2 inch of vegetable oil over medium heat.

Fry the corn tortillas one at a time until they are golden and slightly crispy, about 1-2 minutes per side. Drain on paper towels to remove excess oil.

Assemble the Enchiladas

Place a spoonful of the filling onto each fried tortilla and fold them in half to form a half-moon shape.

Add Toppings

Arrange the filled tortillas on a serving platter.

Top each enchilada with shredded lettuce, grated cheese, sliced radishes, and chopped cilantro.

Drizzle with sour cream and hot sauce if desired.

Enjoy your meal!