Honduran Enchiladas

Steps

• 1

  In a Dutch oven filled with water cook the potatoes over medium to medium high heat, and dice the potatoes and eggs.
• 2

  Place three teaspoons of vegetable oil on skillet over medium to medium high heat. Cook half the chopped onion, the garlic, the tomato, the green pepper and then add the meat until meat is no longer pink. Season with cumin, salt and pepper to taste, and set aside.
• 3

  For the sauce, cook the tomatoes in two quart saucepan over, until water boils for five minutes and then place them under running cold water so the skin comes off. Blend the previously cooked tomatoes with the green pepper, the onion and the cilantro. Heat the mixture in a skillet with olive oil, garlic and a chicken or beef bouillon cube.
• 4

  Fry plantains and tortillas until golden brown and drain them in a bowl lined with paper towel to get rid of the excess oil.
• 5

  Once done, place two or three tablespoons of meat, cabbage, diced egg, plantain, potatoes (optional) and tomato over the tortilla. Pour some sauce and lastly sprinkle with cheese.