I used a recipe book this time, Cooking the Central American Way (2005) by Alison Behnke - although I also looked at other online recipes, as I usually do and added an ingredient, crème fraîche, to the original recipe.
The ingredients
Enchiladas Hondureñas - the main ingredients |
For the main meal
Vegetable oil - aceite vegetal
1/2 kilo minced beef - 1/2 kilo de carne picada
1 onion - 1 cebolla
1 green pepper - 1 pimiento verde
2 small tomatoes - 2 tomates pequeños
250ml vegetable stock - 250 ml de caldo de verduras
It's all about the avocado! |
Served with
4 corn tortillas - 4 tortillas de maíz
Grated cheese (Cheddar) - queso rallado (de Cheddar)
1 avocado - 1 aguacate
1/4 cabbage (shredded) - 1/4 repollo (rallado)
Crème fraîche - crema fresca
2 eggs - 2 huevos
Salsa - salsa roja
How I made Enchiladas Hondureñas
Preparing the main meal was very straightforward and nothing that I haven't done before. First I heated the vegetable oil in a heavy-base frying pan, then I fried the onion, adding the green pepper and the minced meat, which I fried until it had turned brown.
Prepare the onion, pepper and tomatoes |
Fry the onion and peppers |
Once I had browned the meat, I add the chopped tomatoes, then the vegetable stock and let the whole mixture simmer for about twenty minutes.
Brown the minced beef, then add the tomatoes |
Add the vegetable stock and simmer for twenty minutes |
The bits on the side
Enchiladas involve lots of 'bits on the side' - the range depends on where you get your recipe from! I followed Behnke's recipe by shredding some cabbage leaves. I decided to steam the leaves, although I don't have a steamer, so I usually improvise by putting the vegetable(s) I want to steam in a collander. I place the collander in a pot 1/3 full of boiling water and cover with the pot lid, so the vegetables are steamed, without touching the boiling water.
Shred some cabbage leaves - I did this by hand |
How to steam when you don't have a steamer |
I hard-boiled the two eggs and grated some cheese. I took the cheat's option of buying salsa in a jar and then spooned this into a ramekin, to be added to the enchiladas later.
Surprisingly, this experience was the first time I'd ever opened an avocado. Avocados originate in Mexico/Central America and are used a lot in local dishes and Mexican specialities, like guacamole.
Prepare the avocado |
It was quite easy really, I simply sliced the avocado down both sides, cutting it in half and removing the stone, which is quite large. I then used a spoon to scoop the avocado pulp onto a saucer. I then chopped the avocado pulp into smaller pieces.
Unlike Mexican enchiladas, which involve folding tortillas around the meat/vegetable mixture, Hondurans prefer to pan-fry their tortillas until they are crispy, then pile all of the meat/vegetable mixture on top.
Hondurans fry the tortillas until they are crispy |
Tortillas ready for their topping |
So this is exactly what I did - tortillas, topped with meat, then grated cheese, avocado, crème fraîche, slices of egg, shredded cabbage and a spoonful of salsa on top.
Almost finished - where's the cabbage? |
Enchiladas Hondureñas with extra salsa on the side and a cold Mexican beer |
As you can see from the photo, it was quite a feast!
Image credits:
All photos were taken by me, please feel free to reuse, under the Creative Commons license:
Attribution (especially to this blog post)
Share alike
Non-commercial
No comments:
Post a Comment