Salvadoran enchilada is a very typical dish of El Salvador cuisine.
Some will think of Mexican enchiladas, which are stuffed tortillas dipped in sauce. But Salvadoran enchiladas are more like tostadas. They are originally based on a mixed corn tortilla and achiote, which gives them the characteristic orange color, but they are not spicy nor are chilies used in the preparation. You can use regular corn tortillas in this recipe.
You can enjoy the flavor of these delicious Salvadoran enchiladas because they are very easy to prepare at home. In addition, you can customize them with the ingredients that you like over the fried tortilla or tostada. To begin with, there’s a first bed of beans on the crispy tostada, then you add the ingredients included in this recipe such as tomatoes, hard-boiled eggs, avocado and Tropical Queso Fresco Centroamericano. You can also add minced pork or chicken cooked with tomato, onion, garlic and herbs, chopped cabbage or prepare the traditional curtido (a coleslaw made of cabbage, carrot, onion and oregano fermented in vinegar).
To top the tostada, you cannot miss the delicious Tropical Crema Centroamericana and a rich homemade tomato sauce or if you prefer them spicy, use the sauce that you like the most.
Enjoy them for dinner or lunch with the family.
Ingredients (Spicy Crema):
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