Guatemalan Enchiladas
Guatemalan Enchiladas are vibrant, layered tostadas that bring the authentic flavors of Guatemala to your table. This dish features a colorful curtido of pickled cabbage and beets, a savory meat and vegetable hash with a zesty tomato sauce, and a delightful assortment of garnishes, all elegantly placed over a crunchy corn tostada. Perfect as a main course or a satisfying appetizer, this recipe will transport your taste buds straight to Guatemala.
Ingredients
For the Curtido:
🥕 3 beets
🥬 1/2 head cabbage, shredded
🧅 1 red onion, sliced
💧 2 cups water
🌿 2 bay leaves
💧 1/2 cup water for vinaigrette
🍶 1/3 cup vinegar
🧂 Salt, Sillo brand
🌑 Black pepper, generic grinder
For the Tomato Sauce:
🍅 5 Roma tomatoes
🧄 1 garlic clove
🧅 1/2 white onion, sliced
🌶️ 1 chile waque, optional
🌶️ 1 chile pimiento, optional
💧 1/2 cup water
🌽 1 teaspoon cornstarch, Maicena brand
💧 2 tablespoons cold water
🍲 Consommé, generic yellow powder
🧂 Salt, generic shaker
For the Picado de Carne:
🥩 1 lb flank steak
🌿 2 bay leaves for cooking meat
🍂 1 cinnamon stick for cooking meat
💧 Water for cooking meat
🧂 Salt, Sillo brand
🥒 1/2 lb green beans, diced
🥕 2 carrots, diced
🥔 2 potatoes, diced
🥄 Pinch of baking soda
🥄 Cooking oil, unspecified
🧅 1 white onion, diced
🧄 1 garlic clove, minced
🌶️ 1 red bell pepper, diced
🍅 1-2 Roma tomatoes, diced
🌑 Black pepper, generic grinder
🍲 Consommé, generic
For Assembly/Garnishes:
🥬 Lettuce
🌿 Fresh parsley, chopped
🧀 Grated hard cheese
🧅 Onion rings from white onion
🥚 Hard-boiled eggs, sliced
🌽 Tostadas, corn tortillas
🌶️ Hot sauce, optional
Instructions
1- Prepare the Curtido:
- Boil sliced beets in water until tender for about 25-40 minutes. Drain, cool, and peel.
- Shred cabbage and slice onion into strips. Boil with bay leaves in 2 cups water for 10 minutes. Drain and rinse with cold water.
- Mix water, vinegar, and seasoning separately, then combine with the beet-cabbage mix. Refrigerate overnight.
2- Prepare the Tomato Sauce:
- Boil tomatoes, garlic, onion, and optional chiles in 1/2 cup water for 10 minutes.
- Blend the mixture until smooth, then strain back into the pot.
- Dissolve cornstarch in 2 tablespoons cold water, add to the sauce. Season and thicken over heat.
3- Prepare the Picado de Carne:
- Boil steak in water with bay leaves and cinnamon until tender. Shred.
- Boil diced green beans, carrots, and potatoes with baking soda for 10 minutes.
- Sauté onion and garlic in oil, add bell pepper. Stir in shredded meat and tomatoes, season, and cook.
- Mix meat with cooked vegetables. Adjust seasonings.
4- Assemble the Enchiladas:
- Place a lettuce leaf on a tostada.
- Add picado de carne, curtido, and a drizzle of tomato sauce.
- Garnish with egg slices, onion rings, parsley, cheese, and hot sauce if desired.
Prep Time: 2-3 hours active, overnight chilling
Cook Time: Approximately 1 hour
Total Time: Up to 4 hours active, additional resting time
Servings: Approximately 6 servings
Equipment: Stainless steel saucepan, plastic tongs, colander, generic knife and cutting board, blender, frying pan, and assorted bowls and utensils
Nutrition per Serving:
- Calories: Varies depending on garnishes and serving size
- Protein: High from steak and eggs
- Fats: Moderate; adjust by using less oil
- Carbohydrates: Medium from vegetables and tostadas
Cooking Tips
- Pre-cook components like the curtido and tomato sauce a day ahead for enhanced flavor.
- A pressure cooker helps reduce the cooking time for beets and meat.
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