Enchiladas Hondureñas

Ingredients

• 4 cups cabbage – finely shredded
• 0.25 cup white vinegar
• 1 teaspoon dried oregano
• 1 teaspoon granulated sugar
• 1 teaspoon kosher salt
• 6 pieces large eggs – hard-boiled, peeled and halved (for serving)
• 2 tablespoons vegetable oil
• 0.5 cup white onion – finely chopped
• 2 cloves garlic – minced
• 15 ounces tomato sauce
• 0.5 cup water
• 0.5 teaspoon achiote (annatto) powder
• 0.5 teaspoon ground cumin
• 0.5 teaspoon dried oregano
• 0.5 teaspoon kosher salt
• 1 tablespoon vegetable oil
• 1 cup yellow onion – finely chopped
• 0.5 cup green bell pepper – finely diced
• 3 cloves garlic – minced
• 1 pound ground beef
• 2 tablespoons tomato paste
• 1 teaspoon achiote (annatto) powder
• 1 teaspoon ground cumin
• 1 cup russet potato – small diced
• 0.5 cup water
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 12 pieces corn tortillas
• 2 cups vegetable oil
• 1 cup cooked beets – thinly sliced (for serving)
• 2 pieces tomato – sliced (for serving)
• 0.5 cup red onion – thinly sliced (for serving)
• 1 cup queso seco – crumbled (for serving)

Instructions

1. Make the curtido: In a large bowl, combine the cabbage, white vinegar, 1 teaspoon dried oregano, granulated sugar, and 1 teaspoon kosher salt. Toss and massage until slightly wilted, then set aside to marinate at room temperature, 30 minutes.
2. Hard-boil the large eggs, then peel and halve; keep chilled until assembly.
3. Cook the salsa roja: Heat 2 tablespoons vegetable oil in a saucepan over medium heat. Add the white onion and 2 minced garlic cloves; cook until translucent, 3–4 minutes. Stir in the tomato sauce, 0.5 cup water, 0.5 teaspoon achiote powder, 0.5 teaspoon ground cumin, 0.5 teaspoon dried oregano, and 0.5 teaspoon kosher salt. Simmer, stirring occasionally, until slightly thickened and deep red, 8–10 minutes. Keep warm on low.
4. Make the beef: Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the yellow onion and green bell pepper; cook until softened, 4–5 minutes. Add 3 minced garlic cloves and cook 30 seconds. Add the ground beef, breaking it up, and cook until no longer pink, 4–6 minutes. Stir in the tomato paste, 1 teaspoon achiote powder, and 1 teaspoon ground cumin; cook 1 minute. Add the russet potato, 0.5 cup water, 1 teaspoon kosher salt, and black pepper. Simmer, stirring occasionally, until the potato is tender and the mixture is saucy but not wet, 12–15 minutes.
5. Fry the tortillas: Pour 2 cups vegetable oil into a wide skillet and heat to 350°F (175°C). Fry the corn tortillas one at a time, turning once, until deep golden and crisp, 1–2 minutes total each. Drain on paper towels.
6. Assemble and serve: Top each fried tortilla with a small handful of curtido, a spoonful of the beef, and a generous spoon of salsa roja. Add a few slices of cooked beets, a tomato slice, and some red onion. Place half an egg on top and finish with a sprinkle of crumbled queso seco. Serve immediately while the tortillas are crisp.