Ecuadorian-style Enchiladas Mineras

Ingredients

In the Ecuadorian adaptation of Enchiladas Mineras, the traditional Mexican recipe is modified to incorporate local Ecuadorian ingredients and flavors. The original Mexican version typically uses ingredients like chili peppers, cumin, and oregano, while the Ecuadorian adaptation may include aji peppers, cilantro, and local cheeses. The Ecuadorian version also tends to have a milder spice level compared to the Mexican version, catering to the Ecuadorian palate. We alse have the original recipe for Enchiladas mineras, so you can check it out.

• 12 corn tortillas 12 corn tortillas
• 500g (1.1 lb) beef or chicken, cooked and shredded 500g (1.1 lb) beef or chicken, cooked and shredded
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 1 tomato, diced 1 tomato, diced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240ml) chicken or beef broth 1 cup (240ml) chicken or beef broth
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• 1 avocado, sliced 1 avocado, sliced
• Queso fresco, crumbled, for garnish Queso fresco, crumbled, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 35g (Sugars: 5g)
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the onion, garlic, and bell pepper, and sauté until softened.
3. 3.
   Add the shredded meat, diced tomato, cumin, paprika, salt, and pepper to the skillet. Cook for a few minutes until the flavors meld together.
4. 4.
   In a separate saucepan, combine the tomato sauce and broth. Bring to a simmer.
5. 5.
   Dip each corn tortilla in the tomato sauce mixture to soften it slightly.
6. 6.
   Fill each tortilla with a spoonful of the meat mixture and roll it up tightly. Place the filled tortillas in a baking dish.
7. 7.
   Pour the remaining tomato sauce mixture over the enchiladas, ensuring they are well coated.
8. 8.
   Bake in the preheated oven for 15-20 minutes, or until the enchiladas are heated through and the sauce is bubbly.
9. 9.
   Remove from the oven and garnish with fresh cilantro, avocado slices, and crumbled queso fresco.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Corn tortillas — To prevent them from cracking, you can briefly heat them in a dry skillet before filling and rolling.
• Queso fresco — If queso fresco is not available, you can substitute it with crumbled feta cheese or a mild white cheese.

Tips & Tricks

• For added flavor, you can marinate the meat with a mixture of lime juice, garlic, and spices before cooking and shredding.
• If you prefer a spicier version, you can add a diced aji pepper to the meat mixture.
• To make the dish more filling, you can serve the enchiladas with a side of rice and beans.
• If you want a lighter option, you can use lettuce leaves as wraps instead of corn tortillas.
• Leftover enchiladas can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Serve the Ecuadorian-style Enchiladas Mineras hot, garnished with fresh cilantro, avocado slices, and crumbled queso fresco. Accompany them with a side of rice and beans for a complete and satisfying meal.

Presentation advice

Arrange the enchiladas on a platter, ensuring they are neatly rolled and topped with the vibrant garnishes. The colorful combination of the tomato sauce, green cilantro, and creamy avocado will make the dish visually appealing.