To begin, prepare the tortillas by frying. Heat the vegetable oil in a deep skillet over medium to high heat. Fry the corn tortillas one at a time until crispy, about 1-2 minutes per side. Drain them on paper towels to remove excess oil and set aside.

In a skillet, prepare the meat mixture. Heat a tablespoon of oil and sauté the onion, garlic, and green bell pepper until fragrant, about 3 minutes. Add the ground beef or shredded chicken, cooking until browned and fully cooked. Stir in the chopped tomato, cumin, paprika, salt, and pepper. Allow the mixture to simmer for 5 minutes, then set aside.

Prepare the curtido. In a mixing bowl, combine the shredded cabbage, grated carrot, white vinegar, sugar, salt, and pepper. Mix well and let it rest for at least 15 minutes to marinate. This step allows the flavours to meld and enhances the dish's refreshing tang.

Warm the refried beans in a small saucepan over low heat, stirring occasionally to prevent sticking. If the beans are too thick, add a tablespoon of water or chicken broth to achieve a spreadable consistency.

Assemble the enchiladas. Take one fried tortilla and spread a thin layer of refried beans over the surface. Top with a generous spoonful of the prepared meat mixture.

Add the curtido. Place a small handful of the slaw on top of the meat layer, ensuring even distribution for a balanced bite.

Drizzle the tomato sauce over the top and sprinkle with crumbled queso fresco. Place a slice of hardboiled egg on each enchilada, then garnish with freshly chopped cilantro for added colour and flavour.

Serve the enchiladas on a large platter or individual plates. These tostadas pair beautifully with a side of salsa roja or a dollop of sour cream. For an authentic touch, accompany with a chilled glass of horchata or tamarindo.