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Salvadoran Enchiladas

Adapted from <a href='http://wwwamazoncom/gp/product/080783517X?ie=UTF8&tag=washingtonpost-20&linkCode=xm2&camp=1789&creativeASIN=080783517X'>"The World in a Skillet,"</a> by Paul and Angela Knipple (University of North Carolina Press, March 2012)
  • minutes
  • Serves 4

INGREDIENTS

8 oz

Ground pork, lean

3/4 tsp

Chipotle chile, ground powder

12

Cilantro, Leaves from stems

2

large cloves Garlic

1

Green bell pepper, medium

1/2

head Iceberg lettuce

2

Roma tomatoes, ripe

1

White onion, medium

2

Eggs, large

1/2 tsp

Salt

1/2 cup

Corn or peanut oil

2 tbsp

Olive oil

8

5 1/2- to 6-inch corn tortillas

3 oz

Pecorino romano, grated