Salvadoran Enchiladas

Instructions

1. Prepare the tortillas
   Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry each tortilla for about 2-3 minutes until golden and crispy. Transfer to paper towels to drain excess oil and set aside.
2. Cook the meat mixture
   In a large skillet, heat 1 tablespoon of oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute. Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 7-8 minutes. Stir in the achiote paste (or paprika and turmeric), and season with salt and pepper. Cook for an additional 2 minutes until well combined and fragrant.
3. Prepare the cabbage topping
   In a bowl, combine the shredded cabbage with the diced tomato. Season with a pinch of salt and a squeeze of lime juice if desired. Toss well and set aside.
4. Assemble the enchiladas
   Spread about 2 tablespoons of refried beans on each fried tortilla. Top with a generous portion of the seasoned ground beef mixture.
5. Add the toppings
   Layer the cabbage and tomato mixture on top of the meat. Arrange slices of hard-boiled egg and avocado on each enchilada. Finish by sprinkling crumbled queso fresco or feta cheese over the top.
6. Serve immediately
   Salvadoran enchiladas are best enjoyed fresh while the tortilla base is still crispy. Serve with your favorite hot sauce or salsa on the side for additional flavor.