Honduran Enchiladas

Ingredients

• 30 ml (2 tbsp)vegetable oil
• 150 g (1 cup), finely dicedonion
• 150 g (1 cup), finely dicedgreen pepper
• 2 tspminced garlic
• 1 rounded tbspsofrito
• ½ tspground cumin
• 1 cantomato sauce
• 1 packetsazón without annatto
• 1 tspWorcestershire sauce
• 454 g (1 lb)lean beef mince
• 454 g (1 lb)lean pork mince
• 1 tspadobo all-purpose seasoning with pepper
• 30 ml (2 tbsp)vegetable oil
• 150 g (1 cup), finely dicedonion
• 75 g (½ cup), finely dicedgreen pepper
• 2 tspminced garlic
• 12corn tortillas
• as neededvegetable oil, for frying
• 140 g (2 cups), finely shreddedcabbage
• 2, slicedtomatoes
• 2, hard-boiled and slicedeggs
• 50 g (½ cup)grated Parmesan cheese

Instructions

1. 1

   Soften the vegetables

   For the sauce, heat 1 tbsp oil in a saucepan over medium heat. Add the onion, pepper and garlic and cook, stirring often, until soft, about 10 minutes.

2. 2

   Simmer the sauce

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

3. 3

   Cook the meat

   Season the beef and pork with adobo. Heat 1 tbsp oil in a frying pan over medium heat, add the meat and cook, breaking it into small pieces, until cooked through. Drain the meat in a colander.

4. 4

   Fry the aromatics

   In the same pan, heat 1 tbsp oil over medium heat. Add the onion, pepper and garlic and cook, stirring often, until soft, about 10 minutes. Return the meat to the pan and stir to combine; cook for 5 minutes.

5. 5

   Fry the tortillas

   In a frying pan over medium heat, add enough oil to cover the bottom by 6 mm (¼ inch). Fry the tortillas one at a time until golden on both sides. Transfer them to paper towels and keep warm.

6. 6

   Build the enchiladas

   Layer the meat, cabbage, a tomato slice, tomato sauce, egg and cheese on each tortilla.

What are Honduran enchiladas?

In Honduras, enchiladas are often served more like tostadas than the rolled, sauce-covered enchiladas familiar elsewhere. A crisp fried corn tortilla carries layers of toppings, so the base stays distinct from the filling.

This version combines seasoned beef and pork with cabbage, tomato, egg and Parmesan. The mix of warm, savoury meat and cool, fresh toppings gives each bite plenty of contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 740 calories, 48g protein, 65g carbs, 30g fat.

The tortillas and vegetables supply much of the carbohydrate, while the beef and pork provide most of the protein and a substantial share of the fat. Oil used for sautéing and frying, along with the Parmesan, also contributes fat; pair an enchilada with extra fresh vegetables or salad for balance.

Build flavour in the sauce

Sofrito and cumin: cook them briefly with the softened vegetables before adding the tomato sauce. This gives the sauce a fragrant, savoury base.

Seasoning: sazón and Worcestershire bring additional savoury depth. If the sauce thickens too much during its 10-minute simmer, loosen it with small amounts of water as directed.

Keep the meat tender

Beef and pork: breaking the mince into small pieces as it cooks makes it easier to distribute across the tortillas. Cook it through, then drain it before returning it to the pan.

Aromatics: soften the second batch of onion, pepper and garlic in the same pan, then stir the meat back in for 5 minutes. This lets the meat and vegetables combine before assembly.

Fry for a crisp base

Oil depth: the recipe calls for enough oil to cover the pan by ¼ inch (6 mm). Fry each tortilla separately so you can turn it when the first side is golden.

After frying: set the tortillas on paper towels and keep them warm. Add the toppings shortly before serving to help the bases retain their crispness.

Layer for contrast

Fresh toppings: finely shredded cabbage and sliced tomato add a cool, crisp contrast to the meat and sauce. Keep the slices and shreds manageable so the toppings sit neatly on the tortilla.

Finish: add the sliced hard-boiled egg and grated Parmesan after the sauce. Assemble just before eating, as the toppings soften the fried base over time.

Serve and time the cooking

The recipe does not give an overall preparation time. Allow for the separate stages: the sauce simmers for 10 minutes, the first vegetables cook for about 10 minutes, and the second batch cooks for about 10 minutes before the meat is returned for 5 minutes.

Serve the enchiladas as soon as they are assembled. They can make a meal on their own, or go alongside a simple salad or beans if you want a fuller spread.

Recipe notes & tips

• Have the cabbage, tomatoes, eggs and cheese ready before you start frying the tortillas.
• Break the mince into small pieces as it cooks so it is easy to layer.
• Drain the cooked meat well before returning it to the pan.
• Keep the fried tortillas warm on paper towels while you finish the remaining ones.
• Assemble just before serving to preserve the tortillas’ crisp texture.

Variations

• Extra vegetables: add more shredded cabbage for a crunchier topping.
• Milder seasoning: use less adobo and adjust the seasoning to taste.
• Cheese swap: use a similar grated hard cheese in place of Parmesan.
• Softer base: skip frying and warm the tortillas instead, knowing they will not be as crisp.
• More sauce: spoon extra tomato sauce over the assembled toppings.

Common mistakes to avoid

• Crowded frying pan: tortillas can cook unevenly, so fry them one at a time as directed.
• Over-thick sauce: stir in small amounts of water if it thickens too much while simmering.
• Undercooked mince: break it into small pieces and cook it through before draining.
• Skipping the drain: excess liquid can make the meat topping wet, so drain it in a colander.
• Early assembly: toppings soften the tortillas, so layer them just before serving.

How to store

Store leftover meat, sauce and toppings in separate airtight containers in the fridge and use within 3–4 days. Keep fried tortillas separate; reheat the meat and sauce until hot, and briefly crisp the tortillas in a pan or oven before assembling. The assembled enchiladas are best eaten straight away.

Frequently asked questions