Enchiladas, The Salvadoran Way

This recipe is made with “from scratch” tortillas and is very different from it’s Tex-Mex cousin.

Enchiladas, The Salvadoran Way

  • Servings: 6
  • Difficulty: a little work, but worth it
  • Print


ground beef

  • 1 pound ground beef
  • a few generous dashes Worcestershire sauce
  • 1 teaspoon achiote powder
  • salt to taste


  • 3 cups corn flour (not the pre-cooked masa)
  • scant 4 cups water
  • 1 tablespoon achiote powder
  • a pinch of salt
  • oil for frying


  • 6 hard-boiled eggs, peeled and sliced
  • Curtido (recipe here)
  • mayonnaise
  • Parmesan cheese, grated
  • enchiladas sauce


Fry the beef in a skillet and season with Worcestershire sauce, achiote powder, and salt. Set aside. If you do not find achiote powder, you can certainly use those Sazon packets, but be aware that they contain other ingredients, such as salt.

In a large bowl, combine the corn flour with achiote powder and salt. Stir with a fork before adding water. Add the water a little at a time and definitely use your hand to combine. You will use almost all of the water. The dough should be moist, but you should still be able to shape it with your hands.

Heat the oil in a large skillet. Shape the dough (masa) into tortillas with your hands. You can “cheat” by smooshing the dough between the bottom of two plates that have been covered with plastic wrap.

Fry the tortillas in the skillet in batches of a few at a time, without crowding. Flip so that they are browned on both sides. Drain on paper toweling.

To assemble: Slather each tortilla with mayonnaise. Top with ground beef, curtido, sliced egg, Parmesan cheese, and enchilada sauce.

Optionally, you can use refried beans in place of the mayonnaise and/or grilled chicken in place of the beef.

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