March 15, 2013
2 cups instant corn masa flour
1 1/2 cups warm water
3 tablespoon canola oil
1 1/2 cup Old El Paso Traditional Refried Beans
2 avocados, sliced
1 1/2 cups chopped romaine and red cabbage mix
3 hard-boiled eggs, sliced
1/4 cup diced white onion
1 pint grape tomatoes, halved lengthwise
1/4 cup crema Salvadoreña (Salvadoran sour cream)
Place the instant corn masa flour in a large bowl. Using a mixer with a dough hook, mix the flour while streaming in the warm water continuously until a soft, dry dough forms. Roll the dough into 3 inch balls. Place between two sheets of waxed paper and press with a pan until it is about 1/4 inch thick. Heat canola oil in a skillet. Add the tortillas and cook 2-3 minutes on each side until golden brown.
Meanwhile, heat the refried beans in a small saucepan. Spread each warm tortilla with refried beans. Top with avocado, lettuce and cabbage mix, onion, tomato, egg slices and a dollop of crema Salvadoreña. Serve immediately.
Yield: 10 enchiladas