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Salvadoran Enchiladas



I'm sure everyone knows what a Mexican Tostada is.  A flat, crispy tortilla with meat, cheese, lettuce, and tomatoes on top.  Well, I have something similar, but better.  It's the Salvadoran Enchilada.  It's a really thick tortilla (not fried) stacked with refried beans, a pork mixture, hard boiled egg, cheese/sour cream and curtido. This totally reminds me of home.
Honey is amazed at how many recipes I come up with from my childhood that sound interesting and end up tasting great.  He really liked this one, hard boiled egg and all, and he also added some hot sauce for a bit of bite.  I also think about all the recipes I get to pass down to Bebé that have been passed over to me.  This is one of the easiest ones b/c it's impossible to burn anything.Let me know you y'all think.

ENCHILADAS
serving: about 12 enchiladas

12 Thick tortillas (recipe below)
4 pork chops
2-3 medium potatoes, peeled and cut in quarters
2 carrots, peeled and cut in half
salt & pepper
1 tablespoon extra virgin olive oil
3 eggs
2 cups or 1 can refried beans
Curtido
1 cup Salvadoran hard cheese or Grana Podana, grated or
sour cream

In a large pot, add pork chops and cover with water. Once water is boiling, add potatoes and carrots, salt and pepper. Cook for additional 10 -15 minutes. Fork should go into potatoes without breaking and meat will be cooked all the way through. Take meat and veggies out. Let sit for 10 minutes and once it's easier to handle cut meat and veggies into small cubes. Put in bowl, add salt & pepper to taste, and olive oil. Toss.
Add eggs to boiling water and cook for 15 minutes. Remove from water, cool in cold water, and remove shell. Slice long ways and set to the side.
Toast the tortillas in toaster so they aren't flimsy.
Begin assembly. Put tortilla on plate. Smooth out a tablespoon of refried beans onto the tortilla. Add 1-2 tablespoons of meat mixture. Add 2 slices of egg on top, add the grated cheese or sour cream. Curtido can be added on top or can be put on the side.




THICK TORTILLAS
serving: 12 tortillas

3 cups Maseca
2 cups warm water

In a bowl add warm water slowly to Maseca while mixing. The dough should be smooth and not at all dry. Test by grabing a small amount, rolling into a ball and flatten in hands. The dough should not cracks. If the dough sticks to your hand add Maseca a tablespoon at a time; if the dough is too dry add more warm water a little at a time.
Roll into large 2-3 inch balls.
Place dough ball between 2 pieces of wax paper and flatten with a pan. Tortilla should be about 1/4 inch thick. With damp hands, take tortilla off wax paper and place onto hot skillet or flat iron. Let cook for 7 minutes on each side.

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