It is a simple dish to prepare and results in something exquisite that you can share with your family and friends before lunch. The salad that accompanies this enchilada gives it a freshness and cushions the little fat it may have.
Ingredients of Nicaraguan Enchiladas
- 10 tortillas
- 1 lb rice
- 2 eggs
- 1/2 tza flour
- 2 lbs shredded meat
- 2 tomatoes
- 2 chiltomas
- 1 large onion
- 1 sachet of tomato sauce
- Vinegar
- 125 gr butter
- Salt
- 1 cabbage
- 2 creams
- 1 carrot
Preparation
- In a pot with water, you put to cook the meat, onion, and 2 cloves of garlic. Let it cook until the meat is soft and you can crumble it once it is cold.
- In a large pot add the butter and fry the chopped onion, sweet pepper, and tomato also chopped and add a little meat broth. Add the shredded meat, tomato sauce, vinegar, salt, and sugar. Mix this meat stew with rice, if you think it is necessary add more tomato sauce.
- Fill the tortillas and give them the form of an empanada. In a bowl mix the flour and egg with a little milk. Pass the enchiladas through this mixture and fry them in plenty of oil until golden brown on both sides.
- Prepare the salad by finely cutting the cabbage, adding sliced tomato, and grated carrot, salt, and vinegar to taste. Serve the enchiladas accompanied by 2 tablespoons of salad