Enchiladas Nicaragüenses
The Quirky Foodster Team
Ingredients
- Masa harina (corn flour) — 240 g (8.5 oz)
- Warm water — 300 ml (10 fl oz)
- Salt — 1/2 tsp
- Minced beef, cooked and seasoned with onion, garlic and achiote — 250 g (9 oz)
- Oil for deep frying
- Shredded cabbage and crumbled cheese, to garnish
Method
- Combine the masa harina, water and salt into a smooth dough.
- Divide into balls and press each into a thin round.
- Place a spoonful of the seasoned cooked beef on one half of each round, fold over, and press the edges to seal.
- Heat oil to 175°C (350°F) in a deep pan.
- Fry the filled tortillas until golden and crisp, about 3–4 minutes per side.
- Drain on paper towels and top with shredded cabbage and crumbled cheese before serving.
Introduction: Crisp, flat corn tortillas layered with seasoned meat and fried until crunchy, a popular Nicaraguan street food distinct from Mexican enchiladas.
Cultural Background: Unlike the rolled, sauce-covered Mexican dish of the same name, Nicaraguan enchiladas are flat, crisp, meat-filled tortilla parcels, a distinctly local interpretation sold from street stalls across the country.
Tips: Seal the edges of the tortilla well so the filling doesn't leak out during frying. Fry at a steady temperature so the tortilla cooks through and crisps evenly.
Variations: Use shredded chicken in place of beef for a different filling. Add a drizzle of crema on top for extra richness.
Storage: Refrigerate cooked enchiladas in an airtight container for up to 1 day.
Reheating: Reheat in an oven at 190°C (375°F) for 8–10 minutes to restore crispness.
FAQs:
Q: How is this different from Mexican enchiladas?
A: Nicaraguan enchiladas are flat, crisp, fried tortilla parcels filled with meat, quite different from the rolled, sauce-covered Mexican dish of the same name.
Q: What toppings are traditional?
A: Shredded cabbage and crumbled cheese are the classic finishing touches.
- Masa harina (corn flour) — 240 g (8.5 oz)
- Warm water — 300 ml (10 fl oz)
- Salt — 1/2 tsp
- Minced beef, cooked and seasoned with onion, garlic and achiote — 250 g (9 oz)
- Oil for deep frying
- Shredded cabbage and crumbled cheese, to garnish
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