Enchiladas Salvadoreñas: Authentic Salvadoran Street Food

Enchiladas Salvadoreñas are a beloved Salvadoran dish, distinct from Mexican enchiladas. These crispy corn tortillas are topped with seasoned ground beef or chicken, curtido (pickled cabbage slaw), tomato sauce, cheese, and boiled eggs, making them a delicious and vibrant street food favorite. Perfect for lunch, dinner, or a special occasion!

Ingredients

• For the Tortillas:
• 2 cups masa harina
• 1 ½ cups water
• A pinch of salt
• Vegetable oil for frying
• For the Meat Filling:
• 1 lb ground beef or shredded chicken
• ½ tsp cumin
• ½ tsp paprika
• Salt and pepper to taste
• For the Curtido (Pickled Cabbage Slaw):
• 2 cups shredded cabbage
• ½ cup grated carrots
• ¼ cup white vinegar
• ½ tsp oregano
• A pinch of salt
• For the Tomato Sauce:
• 2 ripe tomatoes
• 1 garlic clove
• ¼ onion
• A pinch of salt
• Toppings:
• ½ cup crumbled cheese
• 2 boiled eggs (sliced)
• Fresh cilantro
• Avocado slices (optional)

Directions

1. Prepare the Meat – Cook 1 lb ground beef or shredded chicken with ½ tsp cumin, ½ tsp paprika, salt, and pepper. Set aside.
2. Make the Tortillas – Mix 2 cups masa harina with 1 ½ cups water and a pinch of salt. Form into tortillas and fry in hot oil until golden and crispy.
3. Prepare the Curtido – In a bowl, mix 2 cups shredded cabbage, ½ cup grated carrots, ¼ cup vinegar, ½ tsp oregano, and a pinch of salt. Let sit for 15 minutes.
4. Make the Tomato Sauce – Blend 2 tomatoes, 1 garlic clove, ¼ onion, and a pinch of salt. Simmer for 10 minutes.
5. Assemble the Enchiladas – On each fried tortilla, spread a layer of meat, followed by curtido, tomato sauce, crumbled cheese, sliced boiled eggs, and fresh cilantro.
7. Serve & Enjoy – Garnish with avocado slices and serve immediately.