The Enchilada of Nicaragua is part of the nightly gastronomy called «Fritanga», learn how to make this recipe in a few easy steps.
Ingredients for 6 servings
- 2 tablespoons of oil
- 1 onion, chopped
- 2 Chopped Chiltomas
- 3 cloves of garlic
- Salt
- 1 chopped tomato
- 1 pound of ground or shredded meat
- 2 cups of fried rice
- 1/4 cabbage cut into strips
- 1/4 cup black vinegar
- Chopped onion to taste
- 1 cup with water
- 1 cup of flour
- 1 beaten egg
- 6 Corn tortillas
- Chiles congo to taste
Preparation:
- At a regular fire in a pan add 2 tablespoons of oil.
- Add chopped onion, 3 cloves of garlic, 2 chopped peppers, and let it soften.
- Once it is cooked, add chopped tomatoes, let it fry and add salt to taste.
- Now we proceed to add the meat, either ground or shredded together with a little salt to taste.
- We stir-fry and let it fry a little bit, not letting it dry out completely.
- Now we proceed to add the cups of rice already fried to the casserole.
- Once it takes shape, color and smell, we turn off the pan and let it rest.
- Now we proceed to make the salad, taking the cabbage and chopping it into strips, a common cut in Nicaragua.
- We add a diced tomato, black vinegar, chopped onion and salt to taste.
- Then we mix all the elements and let it rest for about 20 minutes.
- Now put water in a bowl and add 1 1/2 cups of flour and mix.
- We put a beaten egg and we must take care when mixing that this is spicy and manageable, but not «thin», we added a little salt to taste.
- Now we take an omelet and without exaggerating we take a little «stuffing» that meat with rice from our casserole that we prepared at the beginning of these steps.
- Once we fold and close our tortilla filled with meat, we proceed to muddy it with the flour mixture.
- Now in a casserole, we integrate enough oil until it covers the tortilla enough, and we let it cook, making the tortilla brown on both sides.
- Once it is browned, we take it out and drain the oil and put it on a plate and decorate it with our cabbage salad and eat it.