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.

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 Sazón GOYA® without Annatto

1 tsp. Worcestershire sauce

 

Meat:

1 lb. lean ground beef

1 lb. lean ground pork

1 tsp. GOYA® Adobo 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:

12 GOYA® Corn Tortillas

GOYA® Vegetable Oil for frying

    Garnish:

    2 cups finely shredded cabbage

    2 tomatoes, sliced

    2 hard boiled eggs, sliced

    ½ cup grated parmesan cheese

 

Directions

Sauce:

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

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:

1.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.

2.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:

1.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.

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