Salvadoran Enchiladas



Ingredients:
2 cups instant corn masa flour
i 1/2 cups warm water
three tablespoon canola oil
i 1/2 loving cup Old El Paso Traditional Refried Beans
2 avocados, sliced
i 1/2 cups chopped romaine in addition to ruby cabbage mix
three hard-boiled eggs, sliced
1/4 loving cup diced white onion
i pint grape tomatoes, halved lengthwise
1/4 loving cup crema Salvadoreña (Salvadoran sour cream)


Directions:
Place the instant corn masa flour inwards a large bowl. Using a mixer alongside a dough hook, mix the flour spell streaming inwards the warm H2O continuously until a soft, dry out dough forms. Roll the dough into three inch balls. Place betwixt 2 sheets of waxed newspaper in addition to press alongside a pan until it is most 1/4 inch thick. Heat canola crude oil inwards a skillet. Add the tortillas in addition to ready 2-3 minutes on each side until golden brown.

Meanwhile, estrus the refried beans inwards a pocket-sized saucepan. Spread each warm tortilla alongside refried beans. Top alongside avocado, lettuce in addition to cabbage mix, onion, tomato, egg slices in addition to a dollop of crema Salvadoreña. Serve immediately.


Yield: x enchiladas

My thoughts:
Unlike Mexican enchiladas, Salvadoran enchiladas characteristic crisp fresh ingredients layered over thick, warm tortillas in addition to refried beans. I've seen a lot of versions alongside heart but my favorite bits are ever the vegetables in addition to the egg on transcend then I went alongside a lighter version. This version came together actually rapidly every bit well. The tortillas were remarkably slow to brand in addition to the residual was by in addition to large heating (the refried beans Old El Paso challenged me to purpose inwards an interesting way) in addition to assembly (pretty much everything else). I hard-boiled the eggs the nighttime earlier then I only had to piece them.

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