Salvadoran Enchiladas

Ingredients:
two cups instant corn masa flour
i 1/2 cups warm water
3 tablespoon canola oil
i 1/2 loving loving cup Old El Paso Traditional Refried Beans
two avocados, sliced
i 1/2 cups chopped romaine inward improver to ruby cabbage mix
3 hard-boiled eggs, sliced
1/4 loving loving cup diced white onion
i pint grape tomatoes, halved lengthwise
1/4 loving loving cup crema Salvadoreña (Salvadoran sour cream)


Directions:
Place the instant corn masa flour inwards a large bowl. Using a mixer amongst a dough hook, mix the flour spell streaming inwards the warm H2O continuously until a soft, dry out out dough forms. Roll the dough into 3 inch balls. Place between two sheets of waxed paper inward improver to press amongst a pan until it is nearly 1/4 inch thick. Heat canola unsmooth stone oil inwards a skillet. Add the tortillas inward improver to produce 2-3 minutes on each side until golden brown.

Meanwhile, hotness the refried beans inwards a pocket-sized saucepan. Spread each warm tortilla amongst refried beans. Top amongst avocado, lettuce inward improver to cabbage mix, onion, tomato, egg slices inward improver to a dollop of crema Salvadoreña. Serve immediately.

Yield: 10 enchiladas

My thoughts:

Unlike Mexican enchiladas, Salvadoran enchiladas feature crisp fresh ingredients layered over thick, warm tortillas inward improver to refried beans. I've seen a lot of versions amongst oculus simply my favorite bits are e'er the vegetables inward improver to the egg on top thus I went amongst a lighter version. This version came together truly speedily every flake well. The tortillas were remarkably ho-hum to construct inward improver to the ease was past times inward improver to large heating (the refried beans Old El Paso challenged me to role inwards an interesting way) inward improver to assembly (pretty much everything else). I hard-boiled the eggs the nighttime before thus I exclusively had to piece them.
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