Enchiladassalvadorenas Recipes

ENCHILADAS SALVADORENAS

Steps:

• Combine all of the masa ingredients in a large bowl. The masa should be not be sticky but at the same time be moist enough so that it is easy to work with.
• Heat the corn oil in a large soup pan to 350°F (medium high).
• Seperate the masa into small balls about a third of the size of an egg and cover with a damp towel to keep moist. In between 2 pieces of plastic (I cut open a large Ziploc bag) place a masa ball and press in a tortilla press or with a glass pie plate.
• Add each flattened ball in the oil and fry until crisp and golden on each side. Continue frying until all are fried.
• Meanwhile, cook the ground beef in a large saute pan, adding the onions, garlic, celery salt, and Worcestershire sauce. Once the beef is browned and no longer pink drain the meat and place it back in the pan. Stir the cilantro in and set the meat aside.
• Once all of the tortillas are fried begin assembling the enchiladas "tostadas".
• Spread the refried beans with a knife over the fried tortilla. Add a spoonful of guacamole and smooth on to cover the beans. Then add a tablespoon of ground beef on top of the guacamole. Top the ground beef with a large pinch of curtido. Top the curtido with a tbsp of salsa. Lastly place 2 slices of egg on top and sprinkle the enchilada with cotija cheese.
• Enjoy!

ENCHILADA SAUCE

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
• Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
• The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.