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Honduran Enchiladas

These Honduran enchiladas come together easily and make for a delicious meal. Made with a fried tortilla base and topped with a tomato flavored ground beef mix, they’re an authentic Honduran recipe the whole family will love. 
Course dinner, Lunch
Cuisine Honduran, Latin American
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6 people

Equipment

Ingredients

Ground Beef & Potato Filling

  • 1/2 tablespoon canola oil (any vegetable oil works)
  • 1/2 medium white onion, diced (7 oz by weight)
  • 1 medium roma tomato, diced (4 oz by weight)
  • 1 pound ground beef
  • 2 small russet potatoes, diced (10 oz by weight)
  • 8 ounce can tomato sauce
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon garlic powder (or 3 fresh garlic cloves)
  • 1/4 teaspoon black pepper
  • 1/2 tablespoon Knorr Beef bouillon
  • 1 cup water
  • cilantro for garnish (optional)
  • 2 ounces queso fresco (optional)

Cabbage Slaw

  • 1/2 small head of green cabbage, chopped (6 oz by weight)
  • kosher salt (to taste)
  • 1.5 teaspoon lime juice (or to taste)

Fried Tortillas

  • 1/2 cup canola oil (any vegetable oil works)
  • 6 corn tortillas

Instructions

Make the Ground Beef and Potato Filling

  • Heat a large skillet over medium heat.
  • Dice the onion, tomato and potatoes.
  • Add the diced onion and tomato to the skillet, and saute until the onion starts to sweat.
  • Add the ground beef to the skillet and cook until the beef is cooked throughly, stirring occasionally.
  • Add the diced potatoes, tomato sauce, and seasonings to the skillet.
  • Give everything a good stir to fully incorporate and add water.
  • Bring water to a boil then reduce to a simmer and cover.
  • Cook until the potatoes are cooked all the way through, about ten minutes.

Make the Cabbage Slaw

  • Chop the cabbage finely.
  • Add cabbage to a large bowl, then add in salt and lime juice.
  • Toss everything together and completely coat.

Fry the Tortillas

  • Heat a large killet over medium heat and add the oil.
  • Grab a large plate and cover with paper towels. Set aside.
  • Dip each tortilla in the hot oil, flip once and cook until golden brown.
  • Place on plate with paper towels to drain excess oil.

Assemble the Enchiladas

  • Add some of the filling to the top of the fried tortilla shell.
  • Top with cabbage slaw, add a small amount of more filling and add queso fresco and cilantro.