Enchiladas Salvadorenas Recipes

ENCHILADAS

Steps:

• Step #1 - The SauceIn a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.Step #2 - The MeatBrown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.Step #3 - TortillasHeat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp - about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.Step #4 - AssemblyPreheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

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!

QUESADILLA SALVADOREñA

Steps:

• Preheat the oven to 375 F (190°C).
• Butter and lightly flour a 9x12 inches (22x30 cm) baking dish.
• In a bowl, combine the grated cheese and milk until combined. Set aside.
• Separate the eggs.
• In the bowl of a stand mixer, beat the egg whites on medium speed until soft peaks form.
• While continuing to beat at low speed, add the egg yolks one at a time.
• Beat for 2 minutes after adding the last egg. Set aside.
• Over a bowl, sift together the flour and baking powder.
• Add the sugar and cinnamon and stir and add this mixture to the beaten eggs, stirring at very low speed with the flat beater attachement.
• Add the sour cream, melted butter and cheese and milk mixture.
• Mix well until smooth.
• Pour the batter into the mold, spreading it evenly.
• Sprinkle sesame seeds.
• Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
• Let cool before unmolding.
• Cut 14 portions into squares or rectangles.