Enchiladas Hondureñas

This has to be my favourite Honduran dish. I don't really know why but what they call enchiladas in Honduras is quite different from what they call enchiladas in Mexico. I recently found a place where they sell real corn tortillas here and since then I'm just enjoying the original flavors of Honduras and of my youth. It does take some time to prepare but it is all worth it!

Ingredients and steps:

For the meat

- 300gr minced meat (ground beef)
- 1/2 an onion, diced
- 1/2 green pepper, chopped
- 1 tomato, chopped
- 3 garlic cloves, crushed
- about 4 tbsp cumin
- salt and pepper

Mix all well, cover and leave it for a few hours.

For the sauce

There are different ways of doing the sauce, I like this version the most

- 3 tomatoes, chopped
- 1 red pepper, sliced
- 1 onion, sliced
- 1 tsp sugar
- 2 tbsp cumin
- 1 tbsp sweet chili powder
- 1 cup chicken broth
- pepper, salt if needed

Fry the red pepper for 5 minutes. Add the onion and saute for another 5 minutes. Add the tomatoes and fry at medium-high heat for again 5 minutes. Add the sugar, cumin, chili powder, and half of the chicken broth.

Put the mixture in a blender. When ready, strain the mixture into to the pan. Let it cook at medium-low heat for a few minutes.

Prepare the rest of the ingredients:

- 2 potatoes
- 2 eggs
- 1/4 cabbage
- dry cheese (queso seco). If you cannot find any, Parmesan will do.
- corn tortillas
- oil

Cook the potatoes and the eggs. When ready, cut the potatoes and slice the eggs.

Finely shred the cabbage.

Shred the cheese.

Fry the corn tortillas until crispy and set them aside.

In a large pan, fry now the meat at high heat until cooked through.

Putting all together:

Take a tortilla. Add the meat, some potatoes. Add the shredded cabbage, the egg and then the sauce. Cover with queso seo (or Parmesan cheese).