Saturday, March 15, 2008

Honduran Turkey Hash Enchiladas 6pts


8 x corn tortilla (six-inch)
2 tsp canola oil
2 cup Honduran Turkey Hash warmed (see recipe)
4 cup finely shredded green cabbage
2 x tomatoes finely chopped
1/2 x avocado (optional) chopped
1 x hard cooked egg white finely chopped
or diced cucumber
2 tbl grated queso fresco or romano
1 cup tomato salsa

  • 1. Prepare the Honduran Turkey Hash recipes.
  • 2. Preheat oven to 350F. Lightly brush the tortillas on 1 side with oil. Arrange on a baking sheet, coated side up. Bake for 10 minutes, or until lightly browned. Transfer to a rack to cool. The tortillas will crisp as they cool.
  • 3. Either serve everything buffet style and let people assemble the open face sandwich or plate as follows: One crisped tortilla per plate. Top each with 1/4 cup of the turkey hash 1/2 cup cabbage. Divide the tomatoes, avocados, egg white and cheese among the enchiladas. Serve with salsa.
  • Yield: 8 pieces
  • NOTES : Very satisfying, light meal. Steven Raichlen writes: "Enchilada means different things in different parts of Latin America. In the Spanish Speaking Caribbean, it refers to shellfish stew. In Mexico, it describes a dish of rolled stuffed tortillas. In Honduras and in this recipe, it refers to a type of open-faced sandwich made from crispy fried tortillas topped with shredded chicken or enchilada (a sort of hash)." To trim the fat in the traditional Honduran recipe, Steven crisps the corn tortillas in the oven and uses ground turkey breast in the hash. We replace the egg white with cucumber. We served with warmed instead of crisped corn tortillas. The napa cabbage adds a necessary level of flavor. Or you could use lettuce: recommend romaine over iceberg.

No comments: