Introduction:
Cabbage Croquettes Enchiladas Recipe combines the savory goodness of cabbage croquettes with the spicy kick of traditional enchiladas, resulting in a mouthwatering culinary experience that will leave taste buds craving for more. Let's delve into the steps of creating this innovative dish and discover the harmonious marriage of flavors.
Ingredients:
- For the Cabbage Croquettes:
- 1 small head of cabbage, finely shredded
- 2 cups mashed potatoes
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup bread crumbs
- Vegetable oil for frying
For the Enchilada Sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 2 cups vegetable broth
- Salt and pepper to taste
For the Enchiladas:
- 10-12 corn tortillas
- 1 cup of shredded cheese (mixed Mexican or cheddar).
- Chopped cilantro and sliced jalapenos for garnish (optional)
- Sour cream and salsa for serving
Instructions:
Prepare the Cabbage Croquettes:
- In a large mixing bowl, combine the shredded cabbage, mashed potatoes, chopped onion, minced garlic, cumin powder, paprika, salt, and pepper.
- Mix the ingredients until well combined, then shape the mixture into small croquettes.
- Roll each croquette in bread crumbs until fully coated.In a frying pan over medium heat, heat the vegetable oil.
- Fry the croquettes until golden brown and crispy on all sides. Remove from the pan and place them on a paper towel-lined plate to drain excess oil.
Roll each croquette in bread crumbs until fully coated.
In a frying pan over medium heat, heat the vegetable oil.
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