two tacos are topped with meat, tomatoes and lettuce on a white plate

washingtonpost.com

Salvadoran Enchiladas

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· Gluten free · 4 servings

These resemble Mexican tostadas, because the tortilla is crisped and the "filling" is presented as a topping.

CECILIA RODRIGUEZ

Ingredients

Meat

• 8 oz Ground pork, lean

Produce

• 3/4 tsp Chipotle chile, ground powder

• 12 Cilantro, Leaves from stems

• 2 large cloves Garlic

• 1 Green bell pepper, medium

• 1/2 heads Iceberg lettuce

• 2 Roma tomatoes, ripe

• 1 White onion, medium

Refrigerated

• 2 Eggs, large

Baking & Spices

• 1/2 tsp Salt

Oils & Vinegars

• 1/2 cups Corn or peanut oil

• 2 tbsp Olive oil

Bread & Baked Goods

• 8 5 1/2- to 6-inch corn tortillas

Dairy

• 3 oz Pecorino romano, grated

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