Enchiladas Salvadoreñas with Seasoned Ground Beef, Boiled Egg and Curtido

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

Crisp fried masa tostadas layered with refried beans, savory ground beef, curtido, sliced egg, salsa and queso duro — the open-faced Salvadoran enchilada. This Salvadoran-inspired quick recipe (gluten-free), ready in about 35 minutes, pairs masa harina, warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups masa harina
• 1 1/2 cups warm water
• 1 tsp salt
• 1 cup vegetable oil for frying
• 12 oz lean ground beef
• 1/2 white onion, minced
• 1 tomato, diced
• 1/2 tsp ground cumin
• 1 cup refried red beans
• 2 cups curtido (cabbage, carrot, onion, vinegar, oregano)
• 3 hard-boiled eggs, sliced
• 1/2 cup tomato salsa
• 1/3 cup queso duro or cotija, grated
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Mix masa harina, salt and warm water into a soft dough. Form 8 balls and press into 4-inch thick tortillas.
2. Step 2: Heat oil to 350°F in a skillet and fry tortillas 1-2 minutes per side until crisp and golden. Drain.
3. Step 3: Brown the beef with onion, tomato, cumin and a pinch of salt for 8 minutes until cooked through and dry.
4. Step 4: Warm the refried beans.
5. Step 5: Assemble: spread each tostada with beans, top with beef, curtido, egg slices, a spoonful of salsa, queso duro and parsley. Serve immediately.