Directions

Make the Curtido

1. In a large bowl, combine the cabbage, onion, and carrot and mix until thoroughly combined. Set aside.

2. In a second large bowl, combine the salt, oregano, and red pepper flakes. Stir in the water and apple cider vinegar.

3. Pour the spiced vinegar mixture over the vegetables and knead until the vegetables have softened, about 5 minutes. Let sit for 10 minutes at room temperature before serving.

4. Store the curtido in an airtight container in the refrigerator for up to 1 month.

Make the Salsa de Tomate

1. In a large pot, combine the tomatoes, onion, and garlic with enough water. (You don’t want anything to be protruding above the water line.) Set over medium-high heat and bring to a boil. Keep an eye on the tomato skins; once they begin to split and peel off, the vegetables are ready and the heat can be turned off, about 7 minutes.

2. Using tongs or a large slotted spoon, remove the tomatoes, onion, and garlic from the water and place in a blender. Reserve ½ cup of the cooking water. Add thyme, 2 tsp salt, and 1/8 tsp pepper to the vegetables and blend until smooth. Place a sieve over a mixing bowl and pour the salsa through the sieve into the bowl.

3. Add the reserved cooking water to the blender. Seal the blender shut, remove pitcher from the base, and shake the pitcher so the water knocks all the pulp and salsa of the inner walls and collects at the bottom. Pour the contents through the sieve into the bowl. Taste the strained salsa and adjust the seasoning to your liking.

4. Place a dry saucepan over medium-high heat. Once the pan is warm, add the oil. It is important that the oil not get too hot at this point. Dip your finger into the salsa and flick a bit of it into the oil. If the salsa sizzles a lot and looks like it will burn, turn down the heat—we’re looking for just a little sizzle. When the oil reaches the proper temperature, pour the salsa into the pan. When bubbles appear across its surface, about 3 minutes, the salsa is done.

5. Store the salsa in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.

Make the Filling

1. Pat the ground beef dry with a paper towel. Allow it to sit for 15 minutes to come to room temperature. In a large saucepan over medium heat, warm 2 tsp of the canola oil until it shimmers. Add the beef and, using a spatula, flatten it into a single thin layer in the pan. Sprinkle 1 tsp salt over the top and don’t move it around, even if you want to. Fry the beef until the edges turn brown and crispy. Using the spatula, flip the beef, sprinkle with another 1 tsp salt, and brown the other side. Remove the beef from the pan, sprinkle with remaining ½ tsp salt, and set aside.

2. In the same pan over medium heat, combine the tomato, onion, and garlic and cook until the onion turns translucent. Stir in the oregano and mix thoroughly. Add the potatoes, green beans, carrot, and beef bouillon and cook for 3 minutes. Add 1 cup water and cook until the vegetables are tender and the water has evaporated, 5 to 7 minutes. Add the browned beef back to the pan and mix well.

3. In a large pot over medium-high heat, place eggs in a single layer, add enough water to cover by 1 inch, and bring them to a gentle boil. Remove from the heat, cover, and set a timer for 8 minutes. Fill a medium bowl with 4 cups of ice water. Once the timer sounds, transfer the eggs to the ice water and let sit for 10 minutes. Remove them from the ice water, peel, and cut each egg crosswise into four slices. Set aside.

Make the Dough

1. In a large bowl, combine the masa harina, achiote powder, and 1½ tsp of the salt and mix well. Carefully pour in 1 cup of the warm water. Using your hands, thoroughly mix the water with the dry ingredients. Keep adding the remaining water, ½ cup at a time, and mixing until the dough reaches the consistency of Play-Doh. It should feel cool to touch and evenly moist throughout. Cover with a manta or kitchen towel and set aside.

Cook the Tortillas

1. Line a large plate with paper towels and set near the stove. In a large, deep saucepan over medium-high heat, warm 1 cup canola oil until it registers 350°F on an instant-read thermometer.

2. Fill a small bowl with water. Separate the dough into eight golf ball-size portions, 3 to 4 ounces each. Roll them into balls and return to the large bowl. Dip the fingertips of both hands into the water and raise them upward, allowing the water to drip down and spread across both of your palms.

3. Take out one ball and cover the remaining dough with the manta to keep it from drying out. Start flattening the ball with the fingertips of your dominant hand. Rotate the round slightly so that it gets pressed down as evenly and thinly as possible, to make a 1/8-inch-thick tortilla. Repeat for the remaining dough balls.

4. Add two tortillas to the oil and fry until they turn golden brown, about 2 minutes per side. Repeat with the remaining tortillas, adding the remaining 1 cup of oil as needed and lowering the heat if necessary.

Assemble the Enchiladas

1. Spoon about ¼ cup of the beef filling on top of each fried tortilla. Top with 1 tbsp salsa de tomate, about 1 tbsp curtido, and 1 tbsp queso rallado. Garnish with two slices of hard-boiled egg.

2. Serve the enchiladas immediately.