Everyday meals
Enchiladas salvadoreñas
Thin corn tortillas dipped in a spicy red sauce, topped with cheese and very finely sliced cabbage. In El Salvador, the classic version is served on a thick tortilla topped with pickled cabbage.
Ingredients
Ingredients
Curtido (chou mariné)
Spices & seasoning
Optional extras
On the side
Instructions
- Finely slice the cabbage and carrot, then mix them with the sliced red onion, vinegar, salt and oregano. Leave to marinate for 20 minutes.
- Soak the dried chillies in hot water for 10 minutes, then drain and blend them with the tomatoes, garlic, cumin, salt and 250 ml of water.
- Heat the oil, pour in the sauce and let it simmer for 8 minutes, stirring, until it thickens slightly.
- Dip each tortilla in the hot sauce to coat it, then place it on a plate.
- Top with grated queso and pickled cabbage, roll or fold the tortilla and serve straight away with the rest of the curtido.
Variations and tips
Vegan version. Replace the cheese with grated cashews mixed with a little nutritional yeast.
More ideas
Pupusas (Salvadoran pupusas)45 min · 4 serv.Arroz con elote40 min · 4 serv. · budget-friendlyFrijol empanadas45 min · 4 serv. · budget-friendlySalvadoran huevos rancheros30 min · 4 serv. · budget-friendlyFrijoles molidos1 h 10 · 4 serv. · budget-friendlyGorditas de Chicharrón (pork crackling gorditas)45 min · 4 serv.Costillas de cerdo en salsa (costillas en salsa)1 h 30 · 4 serv.Curtido25 min · 4 serv. · budget-friendly
El Salvador
El Salvador
El Salvador
El Salvador
El Salvador
El Salvador
El Salvador
El Salvador
Original Ecomely recipe.