Enchiladas Hondureñas — Print Recipe

Crispy fried tortillas topped with seasoned ground beef, shredded cabbage, hard-boiled egg slices, cheese, and a tomato sauce. Nothing like Mexican enchiladas.

Ingredients

8 corn tortillas
300g ground beef
2 cups shredded cabbage
4 hard-boiled eggs, sliced
1 cup queso fresco, crumbled
2 tomatoes, pureed
1 onion, diced
2 cloves garlic, minced
1 tsp cumin
Vegetable oil for frying
Salt and pepper
Hot sauce

Instructions

1 Fry tortillas in hot oil until golden and crispy. Drain on paper towels and set aside.
2 Brown ground beef with onion and garlic. Add tomato puree, cumin, salt, and pepper. Cook until sauce thickens, about ten minutes.
3 Toss shredded cabbage with a squeeze of lime juice and a pinch of salt.
4 Top each fried tortilla with a layer of seasoned beef, a mound of cabbage slaw, slices of hard-boiled egg, and crumbled cheese.
5 Drizzle with hot sauce and serve immediately while tortillas remain crispy.

Did You Know?

Visitors from Mexico are always surprised to learn that Honduran enchiladas are nothing like their Mexican namesake. They are flat, crispy, and never rolled or covered in sauce.