photo by cervantesbrandi
- Ready In:
- 2 cups masa harina flour (maseca brand)
- 1 1⁄2 cups water
- 1 teaspoon achiote paste
- 1 teaspoon salt
- 4 cups corn oil
- 1 lb ground beef
- 1⁄4 cup onion (diced)
- 2 teaspoons garlic (minced)
- 1⁄2 teaspoon Worcestershire sauce
- 2 tablespoons cilantro (minced)
- 1⁄8 teaspoon celery salt
- 1 cup refried beans
- 2 cups cabbage, slaw (curtido Curtido (Salvadorean Pickled Coleslaw))
- 2 cups guacamole
- 5 hard-boiled eggs (sliced)
- 1⁄4 cup Cotija cheese (grated)
- 2 cups salsa
- 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.
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