Enchiladas hondureñas

Ingredientes

• 2 tbsp. Vegetable Oil
• 1 cup finely diced onion
• 1 cup finely diced green bell pepper
• 2 tsp. Minced Garlic
• 1 rounded tbsp Sofrito
• 1/2 tsp. Ground Cumin
• 1 can Tomato Sauce
• 1 packet Sazón without Annatto
• 1 tsp. Worcestershire sauce
• 1 lb. lean ground beef
• 1 lb. lean ground pork
• 1 tsp. Adobo All-Purpose Seasoning with Pepper
• 2 tbsp. Vegetable Oil
• 1 cup finely diced onion
• 1/2 cup finely diced green bell pepper
• 2 tsp. Minced Garlic
• 12 GOYA® Corn Tortillas
• Vegetable Oil
• 2 cups finely shredded cabbage
• 2 tomatoes sliced
• 2 hard boiled eggs, sliced
• 1/2 cup grated Parmesan cheese

Preparación

1. 1

   Sauce:: In a saucepan heat 1 tbsp. oil on medium. Add onions, peppers and garlic and cook, stirring often until soft, about 10 minutes

2. 2

   Stir in sofrito and cumin and cook for 2 minutes. Add tomato sauce, sazón and Worcestershire sauce and bring to boil. Simmer for 10 minutes. If sauce gets too thick add small amounts of water

3. 3

   Meat:: Season meats with adobo. Heat 1 tbsp. oil in skillet on medium. Add meats to skillet and cook, breaking into small pieces until cooked through. Drain meat in colander

4. 4

   In same skillet, heat 1 tbsp. oil on medium. Add onions, peppers and garlic and cook, stirring often until soft, about 10 minutes. Return meat to skillet and cook, stirring to combine, for 5 minutes

5. 5

   To Assemble the Enchiladas:: In a skillet on medium, heat enough oil to cover bottom of pan ¼ inch. Fry tortillas one at a time until golden on both sides. Remove to paper towels and keep warm

6. 6

   Assemble enchiladas layering meat, cabbage, tomato slice, tomato sauce, egg and cheese on tortillas