Honduran Enchiladas

Name: Honduran Enchiladas
Prep time: M
Total time: M
Cuisine: Central America
Ingredients: 2 tbsp. Vegetable Oil; 1 cup Honduran Enchiladasfinely diced onion; 1 cup Honduran Enchiladasfinely diced green bell pepper; 2 tsp. Minced Garlic; 1 rounded tbsp Sofrito; ½ tsp. Ground Cumin; 1 can Tomato Sauce; 1 packet Sazón without Annatto; 1 tsp. Honduran EnchiladasWorcestershire sauce; 1 lb. Honduran Enchiladaslean ground beef; 1 lb. Honduran Enchiladaslean ground pork; 1 tsp. Adobo All-Purpose Seasoning with Pepper; 2 tbsp. Vegetable Oil; 1 cup Honduran Enchiladasfinely diced onion; ½ cup Honduran Enchiladasfinely diced green bell pepper; 2 tsp. Minced Garlic; 12 Corn TortillasGOYA® Corn Tortillas; Vegetable Oil; 2 cups Honduran Enchiladasfinely shredded cabbage; 2 Honduran Enchiladastomatoes sliced; 2 Honduran Enchiladashard boiled eggs, sliced; ½ cup Honduran Enchiladasgrated Parmesan cheese

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These are not regular enchiladas. Made in the style of a tostada, golden fried corn tortillas, topped with a combination of ground meat, egg, cheese, tomatoes, and cabbage a favorite appetizer.

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Ingredients

Sauce:

2 tbsp.

GOYA® Vegetable Oil

1 cup

finely diced onion

1 cup

finely diced green bell pepper

2 tsp.

GOYA® Minced Garlic or 4 cloves fresh garlic, minced

1 rounded tbsp

GOYA® Sofrito

½ tsp.

GOYA® Ground Cumin

1 can
(15 oz.)

GOYA® Tomato Sauce

1 packet

GOYA® Sazón without Annatto

1 tsp.

Worcestershire sauce

Meat:

1 lb.

lean ground beef

1 lb.

lean ground pork

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper or to taste

2 tbsp.

GOYA® Vegetable Oil

1 cup

finely diced onion

½ cup

finely diced green bell pepper

2 tsp.

GOYA® Minced Garlic or 4 cloves fresh garlic, minced

To Assemble the Enchiladas:

GOYA® Corn Tortillas

GOYA® Vegetable Oil for frying

Garnish:

2 cups

finely shredded cabbage

tomatoes sliced

hard boiled eggs, sliced

½ cup

grated Parmesan cheese

Directions

Kitchen View

Sauce:

Step 1

In a saucepan heat 1 tbsp. oil on medium. Add onions, peppers and garlic and cook, stirring often until soft, about 10 minutes

Step 2

Stir in sofrito and cumin and cook for 2 minutes. Add tomato sauce, sazón and Worcestershire sauce and bring to boil. Simmer for 10 minutes. If sauce gets too thick add small amounts of water

Meat:

Step 3

Season meats with adobo. Heat 1 tbsp. oil in skillet on medium. Add meats to skillet and cook, breaking into small pieces until cooked through. Drain meat in colander

Step 4

In same skillet, heat 1 tbsp. oil on medium. Add onions, peppers and garlic and cook, stirring often until soft, about 10 minutes. Return meat to skillet and cook, stirring to combine, for 5 minutes

To Assemble the Enchiladas:

Step 5

In a skillet on medium, heat enough oil to cover bottom of pan ¼ inch. Fry tortillas one at a time until golden on both sides. Remove to paper towels and keep warm

Step 6

Assemble enchiladas layering meat, cabbage, tomato slice, tomato sauce, egg and cheese on tortillas

Products in this Recipe

Vegetable Oil

Minced Garlic

Sofrito

Ground Cumin

Tomato Sauce

Sazón without Annatto

Adobo All-Purpose Seasoning with Pepper

Corn Tortillas

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Recipe Tags

Honduran Enchiladas

Ingredients

Sauce:

2 tbsp.

GOYA® Vegetable Oil

1 cup

finely diced onion

1 cup

finely diced green bell pepper

2 tsp.

GOYA® Minced Garlic or 4 cloves fresh garlic, minced

1 rounded tbsp

GOYA® Sofrito

½ tsp.

GOYA® Ground Cumin

1 can (15 oz.)

GOYA® Tomato Sauce

1 packet

GOYA® Sazón without Annatto

1 tsp.

Worcestershire sauce

Meat:

1 lb.

lean ground beef

1 lb.

lean ground pork

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper or to taste

2 tbsp.

GOYA® Vegetable Oil

1 cup

finely diced onion

½ cup

finely diced green bell pepper

2 tsp.

GOYA® Minced Garlic or 4 cloves fresh garlic, minced

To Assemble the Enchiladas:

GOYA® Corn Tortillas

GOYA® Vegetable Oil for frying

Garnish:

2 cups

finely shredded cabbage

tomatoes sliced

hard boiled eggs, sliced

½ cup

grated Parmesan cheese

Directions

Sauce:

Step 1

In a saucepan heat 1 tbsp. oil on medium. Add onions, peppers and garlic and cook, stirring often until soft, about 10 minutes

Step 2

Stir in sofrito and cumin and cook for 2 minutes. Add tomato sauce, sazón and Worcestershire sauce and bring to boil. Simmer for 10 minutes. If sauce gets too thick add small amounts of water

Meat:

Step 3

Season meats with adobo. Heat 1 tbsp. oil in skillet on medium. Add meats to skillet and cook, breaking into small pieces until cooked through. Drain meat in colander

Step 4

To Assemble the Enchiladas:

Step 5

In a skillet on medium, heat enough oil to cover bottom of pan ¼ inch. Fry tortillas one at a time until golden on both sides. Remove to paper towels and keep warm

Step 6

Assemble enchiladas layering meat, cabbage, tomato slice, tomato sauce, egg and cheese on tortillas

Return

Kitchen View

Honduran Enchiladas

Ingredients

Sauce:

2 tbsp.

GOYA® Vegetable Oil

1 cup

finely diced onion

1 cup

finely diced green bell pepper

2 tsp.

GOYA® Minced Garlic or 4 cloves fresh garlic, minced

1 rounded tbsp

GOYA® Sofrito

½ tsp.

GOYA® Ground Cumin

1 can (15 oz.)

GOYA® Tomato Sauce

1 packet

GOYA® Sazón without Annatto

1 tsp.

Worcestershire sauce

Meat:

1 lb.

lean ground beef

1 lb.

lean ground pork

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper or to taste

2 tbsp.

GOYA® Vegetable Oil

1 cup

finely diced onion

½ cup

finely diced green bell pepper

2 tsp.

GOYA® Minced Garlic or 4 cloves fresh garlic, minced

To Assemble the Enchiladas:

GOYA® Corn Tortillas

GOYA® Vegetable Oil for frying

Garnish:

2 cups

finely shredded cabbage

tomatoes sliced

hard boiled eggs, sliced

½ cup

grated Parmesan cheese

Directions

Sauce:

Step 1

In a saucepan heat 1 tbsp. oil on medium. Add onions, peppers and garlic and cook, stirring often until soft, about 10 minutes

Step 2

Stir in sofrito and cumin and cook for 2 minutes. Add tomato sauce, sazón and Worcestershire sauce and bring to boil. Simmer for 10 minutes. If sauce gets too thick add small amounts of water

Meat:

Step 3

Season meats with adobo. Heat 1 tbsp. oil in skillet on medium. Add meats to skillet and cook, breaking into small pieces until cooked through. Drain meat in colander

Step 4

To Assemble the Enchiladas:

Step 5

In a skillet on medium, heat enough oil to cover bottom of pan ¼ inch. Fry tortillas one at a time until golden on both sides. Remove to paper towels and keep warm

Step 6

Assemble enchiladas layering meat, cabbage, tomato slice, tomato sauce, egg and cheese on tortillas

Honduran Enchiladas

Ingredients

Directions

Products in this Recipe

Vegetable Oil

Minced Garlic

Sofrito

Ground Cumin

Tomato Sauce

Sazón without Annatto

Adobo All-Purpose Seasoning with Pepper

Corn Tortillas

Main Dish

Easy Chicken Enchiladas

Main Dish

Beef Enchiladas

Main Dish

Vegetarian Black Bean Enchiladas

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Plan Your Weekly Menu Today

Join La Cocina Goya®

Recipe Tags

Honduran Enchiladas

Ingredients

Directions

Honduran Enchiladas

Ingredients

Directions

Join GOYA® now

Honduran Enchiladas

Ingredients

Directions

Products in this Recipe

Vegetable Oil

Minced Garlic

Sofrito

Ground Cumin

Tomato Sauce

Sazón without Annatto

Adobo All-Purpose Seasoning with Pepper

Corn Tortillas

Related Recipes

Main Dish

Easy Chicken Enchiladas

Main Dish

Beef Enchiladas

Main Dish

Vegetarian Black Bean Enchiladas

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Plan Your Weekly Menu Today

Join La Cocina Goya®

Recipe Tags

Honduran Enchiladas

Ingredients

Directions

Honduran Enchiladas

Ingredients

Directions

Join GOYA® now