Enchiladas - so not Mexico!

Today’s activity for class was making Nicaraguan Enchiladas. There are nothing like the ones back at the states which are strongly Mexican influenced. To make Nica Enchiladas you need corn flour, (it came in a back already mixed with spices) and beef. Mixed with the beef is carrot shavings, and onion, tomato (you can also add garlic) White pepper was sprinkled in along with Maggie seasonings.

Water was added to the corn flour mix to make the tortillas of the enchilada and then cheese was grated in for extra texture. Small balls were made with the flour, then patted out into round flat moons before carne mixture was added in the center. Then the tortilla was folded over, sealed around the edges and dropped into hot oil to fry up and get crisp. Once they are a nice golden brown, they’re removed and drained, then topped with ensalda. Cabbage, shredded carrot, and onion soaked in salt water. Oh My! They were delicious and I wanted more then the allotted two. I’m going to try and make them when I get back but . . . . things never taste as good when I make them. Oh well, I’ll cherish the taste here and drool over it’s memory always.