How to Make Street Enchiladas
Cook the enchilada sauce, broth, and honey for 20 minutes., Heat the oil in a skillet over medium heat., Dip a tortilla into the enchilada sauce., Fry the tortilla on both sides., Fill the tortilla with your choice of shredded meat., Continue making...
Step-by-Step Guide
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Step 1: Cook the enchilada sauce
Pour the enchilada sauce, beef broth, and honey into a saucepan.
Stir everything together with a wooden spoon.
Bring the sauce to a simmer over low heat.
Allow it to cook until it turns thick, about 20 minutes., Set a skillet on the stove.
Pour enough oil into it to cover the bottom.
Turn the heat up to medium, and allow the oil to get hot., Drag the tortilla across the rim of the saucepan to remove any excess sauce.
Make sure that you cover both sides of the tortilla. 4-inch (10.16-centimeter) con tortillas are recommended for this recipe., Set the tortilla down into the skillet.
If you have enough space, you can set down a few more sauce-coated tortillas as well.
Fry the tortilla for 15 to 30 seconds, flip it over with a spatula, then fry it for 15 to 30 seconds more.This will sear the sauce into the tortilla., Fill half of the tortilla with your choice of shredded meat, then fold the other half over--like a taco., Stand the enchiladas upright, with the folded part against the bottom of the pan.
They will look a little like tacos.
Set the enchiladas down side-by-side until the pan is filled., Sprinkle the enchiladas with some crumbled cheese, chopped cilantro, and diced onion.
If you have any leftover enchilada sauce, drizzle it on top., This is not absolutely necessary, but it will help make the enchiladas crispier.
Preheat your oven to 350°F (177°C), then bake the enchiladas in the cast-iron skillet for 8 to 10 minutes., For an extra burst of flavor, serve them with some sliced avocado and lime wedges. -
Step 2: and honey for 20 minutes.
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Step 3: Heat the oil in a skillet over medium heat.
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Step 4: Dip a tortilla into the enchilada sauce.
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Step 5: Fry the tortilla on both sides.
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Step 6: Fill the tortilla with your choice of shredded meat.
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Step 7: Continue making more enchiladas
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Step 8: then set them into a cast iron pan.
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Step 9: Top it off with cheese
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Step 10: cilantro
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Step 11: and onion.
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Step 12: Bake the enchiladas
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Step 13: if desired.
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Step 14: Serve the enchiladas immediately.
Detailed Guide
Pour the enchilada sauce, beef broth, and honey into a saucepan.
Stir everything together with a wooden spoon.
Bring the sauce to a simmer over low heat.
Allow it to cook until it turns thick, about 20 minutes., Set a skillet on the stove.
Pour enough oil into it to cover the bottom.
Turn the heat up to medium, and allow the oil to get hot., Drag the tortilla across the rim of the saucepan to remove any excess sauce.
Make sure that you cover both sides of the tortilla. 4-inch (10.16-centimeter) con tortillas are recommended for this recipe., Set the tortilla down into the skillet.
If you have enough space, you can set down a few more sauce-coated tortillas as well.
Fry the tortilla for 15 to 30 seconds, flip it over with a spatula, then fry it for 15 to 30 seconds more.This will sear the sauce into the tortilla., Fill half of the tortilla with your choice of shredded meat, then fold the other half over--like a taco., Stand the enchiladas upright, with the folded part against the bottom of the pan.
They will look a little like tacos.
Set the enchiladas down side-by-side until the pan is filled., Sprinkle the enchiladas with some crumbled cheese, chopped cilantro, and diced onion.
If you have any leftover enchilada sauce, drizzle it on top., This is not absolutely necessary, but it will help make the enchiladas crispier.
Preheat your oven to 350°F (177°C), then bake the enchiladas in the cast-iron skillet for 8 to 10 minutes., For an extra burst of flavor, serve them with some sliced avocado and lime wedges.
About the Author
Robert Allen
Experienced content creator specializing in lifestyle guides and tutorials.
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