Enchiladas Salvadorenas — Print Recipe

Crispy fried tortillas topped with seasoned ground beef, shredded cabbage, hard-boiled egg, and pickled beet sauce. Not a wrap but an open-faced creation.

Ingredients

6 corn tortillas
300g ground beef
1 small cabbage, finely shredded
3 hard-boiled eggs, sliced
2 beets, boiled and sliced
1 onion, diced
2 cloves garlic, minced
1 tomato, diced
1 tsp cumin
Vegetable oil for frying
Salt and pepper
Vinegar for pickling

Instructions

1 Fry tortillas in oil until golden and crispy on both sides. Drain on paper towels and set aside.
2 Brown ground beef with onion, garlic, tomato, and cumin. Season with salt and pepper. Cook until well done.
3 Shred cabbage finely and toss with a splash of vinegar and salt. Slice boiled beets and eggs.
4 Place a crispy tortilla on each plate. Top with a generous mound of seasoned ground beef.
5 Add a pile of shredded cabbage, slices of hard-boiled egg, and beet slices on top.
6 The beet juice will create a pink sauce that runs down the sides. Serve immediately while the tortilla is still crispy.

Did You Know?

Salvadoran enchiladas look nothing like Mexican enchiladas. They are flat, open-faced, and topped rather than rolled and sauced, surprising many visitors.