Sure Save


Sinaloa Style Enchiladas

1 package Sinaloa corn or white tortillas
1 pound shredded cheeses of your choice
1 tablespoon chopped black olives
2 tablespoon chopped white onions
1 tablespoon chopped red onions
One half teaspoon chopped green onions (1/2)
Sour cream
Red chile sauce (available at “It’s chili in Hawaii”)
3 tablespoons cooking oil

Mix together in one large bowl the cheese, black olives, white and red onions and green onions. Set aside.

Take a Sinaloa corn tortilla and dip into the red chile sauce. Remove and place into a frying pan with hot oil. Make sure the oil is hot! Quickly fry for about 4 to 5 seconds on one side. Turn and fry for 2 to 3 seconds on the other side. Remove tortilla from frying pan allowing to drain a little before placing it on the plate. Fill with 1 ounce of mixed ingredients and roll, set on serving plate. Place two or three enchiladas on a plate, garnish with shredded lettuce and top with sour cream.

Simple Quesadilla

1 package Sinaloa corn or white tortilla
Cheeses of your choice
Filling of your choice (chicken, ground or shredded beef, kalua pig)
Chopped green or round onions

Warm the tortilla in a pan, add your cheese and the rest of the ingredients of your choice. Fold the tortilla in half and flip over to warm the other side of the tortilla. Cut in triangles if desire and serve with sour cream and salsa.


Sinaloa Taco Dorados

1 package Sinaloa white or yellow corn tortillas
1 pound kalua pig, shredded
4 ounces shredded cheeses of your choice
4 ounces shredded lettuce
3 ounces sour cream
4 ounces salsa
Pickled red onions
One half cup canola oil (1/2)
3 ounces cotija cheese

Preparation for pickled red onions:
Red onions
Rice vinegar
Garlic salt

Slice red onions round, place into bowl, add rice vinegar, garlic salt to taste, allow to chill.

Taco preparation:
Take a Sinaloa corn tortilla. Warm slightly on hot grill to soften, allowing for flexibility and better handling for the tortilla. (It’s important to warm the tortilla first) Take and place desired amount of kalua pig on the warm tortilla and fold in half. You may choose to use a tooth pick on the top of the fold to hold together for frying. Very carefully place the tortilla filled kalua pig into frying pan with hot oil. Allow taco to fry until golden color appears, turn over the taco and fry on the other side. Once fried, set aside to drain on paper towel. You are ready to fill the fried taco. Gently do not use a heavy hand, open the fried taco and place the cheeses, lettuce, sour cream and salsa. Garnish with cotija cheese and pickled red onions.