Enchiladas Salvadorenas Recipes

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!

Steps:

• In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
• In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.