THE COOK'S CORNER: Enchiladas From Honduras
Hello! I'm from Honduras, am married, and have 3 wonderful children, a gift from the Lord. I came to Trinidad in January 2013 by invitation of a friend and will never leave!! I'm happy to be a part of the Trinidad congregation, share a wonderful time with people of so many countries and be an active member of this church. Our pastors, Jonas and Roxana Pintos, are a blessing to all of us!!
This dish is part of my culture and reminds me of my family and the things I left behind when I decided to come to this country.
ENCHILADAS FROM HONDURAS
Ingredients
1 potato, peeled
2 hard boiled eggs
8 corn tortillas
1 small cabbage
1 cup of shredded cheese
1 lb of ground beef
1/2 onion, chopped
2 garlic cloves
1/2 red pepper
1 tomato
Salt and pepper
Corn oil
Water
Preparation
1. Chop together onion, pepper and garlic. Cook in a pan with 2 tablespoons of oil. When they're soft, add ground beef and salt and pepper to taste. Mix until cooked through.
2. Chop potatoes and add to beef mix. Add 1/4 cup of water. Continue cooking for about 30 minutes, until all of the water has evaporated and potatoes are soft.
3. Chop tomatoes, slice hard boiled eggs, and shred cabbage. Set aside.
4. In a deep pan, fry the tortillas in 1/4 cup of corn oil on both sides until crunchy (like chips) and golden. Let them rest on a paper towel to remove the excess oil.
5. How to ensemble:
On the tostada (the fried tortilla) add about 2 big spoonfuls of the meat mix and cabbage. Top with chopped tomato, 2 slices of hard boiled eggs and shredded cheese.
Enjoy!
Editor’s Note: Do you have a favorite recipe that you’d like to share with your sisters in Christ? Send it to Etta Watkins, gregetta2003@msn.com or Ella Johnson, chelseymayzck@yahoo.com.
