This post has been sponsored by Rio Luna Organic Peppers, however, all opinions here are my own.
When you’re an immigrant in a faraway land, it’s common to reminisce about small, mundane details of your home and get a melancholic, fuzzy feeling. It is those details that make every trip to my home country Honduras extra-gratifying, as I am immersed again in the daily routine of my home and my family, with customs and traditions that I took for granted growing up, but that I have now come to appreciate significantly.
I’m not talking about grandiose celebrations or special dates. I mean the little, everyday things that are no less important to a nation’s sense of identity. One such thing is the traditional Honduran enchiladas.
This dish is as simple as it is gratifying, which is why it was a common dinner in my household at least once a week. Honduran enchiladas are reliable: easy, tasty, filling and nutritious. You start to see why Honduran moms often resort to this unassuming recipe, huh? Today, with the help of Rio Luna Organic Green Peppers, I want you to check out this recipe that has nourished and satisfied me and my family on many a Honduran night.
From the photos, you’ll already have seen that the Honduran enchilada is really nothing like the Mexican enchilada that is ubiquitous in the U.S. While the Mexican enchilada (delicious in its own right!) is made with a rolled-up soft tortilla drenched in runny salsa, the Honduran enchilada is served atop a fried tortilla.
If you really want to go old school, make the tortillas by hand and add some achiote to the masa; this will guarantee you the most genuine flavor profiles you can find in the remote villages of the Honduran countryside. But if that seems like too much work, fret not, we’ll simply make the Honduran enchilada you find in most households.
Of course, these are not called “enchiladas” for nothing. The “chile” or spiciness here is the cherry on top, to bind all the other ingredients together in an embrace of zesty flavor and rich textures. For this, I favor canned peppers instead of those chile sauce bottles loaded with vinegar and who knows what other chemical ingredients!
I can comfortably vouch for Rio Luna Organic Peppers and Chiles. Not only do they provide a rich, aromatic flavor, but they’re also certified organic, non-GMO, kosher, fat-free, low calorie and cholesterol-free.
I hope you enjoy this simple dish and that it provides you with a little glimpse of the comfort foods of my beloved Honduras!
Find the recipe below to make your own Honduran enchiladas at home.
Honduran Enchiladas
Ingredients
- 5 fried corn tortillas. These can be store-bought, or you can do the frying yourself. For a healthier (albeit less tasty) option, you can go the oven-baked route
- 2 2 tomatoes
- ½ ½ cabbage, disinfected
- 11 oz of minced beef
- 7 oz of Rio Luna Organic Diced Green Chiles or if you fancy more spiciness, go for the Rio Luna Organic Jalapeño Chiles
- 2 hardboiled eggs
- 5 tbsps of "Queso seco" or any dry cheese, grated
- Salt and pepper to taste
Instructions
- On a pan, cook the minced beef with minimal olive oil.
- Slice the cabbage thinly – I prefer to grate it on a cheese grater – and slice the tomatoes.
- Add a serving of beef to the fried corn tortilla, and next add a layer of cabbage.
- Now add the tomato and a couple of slices of the hardboiled egg. Salt and pepper to taste and add "queso seco" or any grated dry cheese.
- Last, add a spoonful of the Rio Luna Organic Diced Green Chiles to top everything off.
Notes
If you liked this Honduran enchiladas recipe, you might like some of my other recipes too.
And remember, if you try this recipe and want to share your pictures, remember to tag me @lacooquette on Instagram. I’d love to share your pictures on my IG stories.
Note: We published this recipe first on October 1st, 2019.
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