Enchiladas in Nicaragua are quite different from enchiladas in Mexico. In Nicaragua the enchilada is much more similar to an empanada, but tends to be much larger.
Most are battered before frying, but there are also enchiladas fried without the batter. Some places called the battered ones enchiladas nevadas depending on where in the country you are. Call them what you will, this handheld snack is delicious whether stuffed with pork, beef, chicken, or just with gallo pinto.
Enchiladas Nicaraguenses
(serves 8)
Difficulty: Medium
Preparation time: 20 minutes
Cooking time: 5 minutes of frying
Ingredients
- 8 large corn tortillas
- Enough oil for deep frying
Filling
- 1 pound of shredded meat (either beef, pork, or chicken will work well)
- 1/2 pound of cooked rice (substitute gallo pinto)
- vegetarians can use a pound of gallo pinto instead of the shredded meat and rice
- 1 large onion, diced
- 1 bell pepper, diced
- Salt and pepper to taste
Batter
- 3 eggs
- 1/2 cup flour
Procedure
- Saute the pepper and onion in a frying pan until soft. Once softened, add the rice and meat to heat through. Add a pinch of salt and pepper to taste. Set aside in a bowl so you can use the pan for the tortillas.
- In a shallow bowl, whisk the three eggs and the flour. You want a consistency of crepe batter or loose pancake batter. Add a pinch of salt and pepper to taste.
- If you have a deep fryer, heat to about 375 degrees Fahrenheit. If not, fill a pot with enough oil to fry in, but do not fill past the halfway point to avoid problems. If a half pot won't be enough oil, use a bigger pot.
- Corn tortillas can be a little brittle if you do not heat them up first. Lightly heat a tortilla on each side in a frying pan to soften. Fill the tortilla with some of the filling. Be careful not to over stuff because corn tortillas can easily rip and break.
- Use some of the flour and egg batter on the edge of the tortilla and seal tightly. Repeat for the rest of the tortillas.
- Just before dropping the enchiladas into the oil, lightly batter to cover completely. Very carefully slide the enchilada into the hot oil. Fry until the enchilada floats and is golden brown.
- Repeat for the rest of the enchiladas.
Serve with a simple shredded cabbage and vinegar salad, and your favorite hot sauce. The most common condiment in Nicaragua is diced onion and tomato marinating in vinegar and chilies. Prepare this a day or so in advance.
 |
