Catracha Enchiladas Recipe
Ingredients to make Enchiladas Catrachas:
- 1 pinch of salt
- 1 pinch of seasoning
- 15 units of large corn tortillas
- 1 kilogram of lean ground beef
- ¼ kilogram of grated white cheese
- 10 cloves of garlic
- 1 unit of large onion
- 1 unit of sweet chili
- 2 units of medium potatoes
- 1 bunch of coriander
- 7 units of large tomatoes
- 1 bottle of vegetable oil for frying
- 1 head of cabbage
- 5 units of Eggs
- 4 cubes of beef consommé
How to make Catracha Enchiladas:
1 The eggs are boiled and then cut into slices; the tortillas are fried in vegetable oil until they are well toasted.
2 The ground beef is cooked with the potatoes in small squares and seasoned with two cubes of beef consommé, coriander, two cloves of garlic, onion and sweet chili cut into very small pieces and salt to taste, it is cooked so that there is not much liquid left.
3 Once all this is prepared, the fried tortillas are taken, a little ground meat is placed on top, then a little cabbage (which has previously been finely cut), garnished with a slice of egg and another of tomato and later a little sauce is placed on it (see how to prepare it below), and finally it is sprinkled with grated white cheese.
4 This is eaten with a few drops of chili to each person’s taste.
5 For the sauce, cook the tomatoes in water until they are boiling, let them boil for 5 minutes and then put them under cold water, in this way the skin comes off in a very easy way.
6 They are then blended together with finely chopped sweet chili, onion and cilantro; later they are placed in a little hot olive oil to which about 5 crushed garlic cloves have been added and seasoned with 2 cubes of beef consommé and salt to taste.
