Dried fish enchiladas are a Guatemalan dish that blends intense and fresh flavors. The preparation process is meticulous, but the final result is an explosion of color and flavor that makes every step worthwhile.
Vegetables are cut into cubes or julienne strips. They are cooked separately with just salt, using the same cooking water.
The beetroot, previously cooked in a pressure cooker, is diced and mixed with the other cooled vegetables.
Dried Fish Enchiladas
Ingredients
1 pound of Green beans
3 Carrots
1 Cabbage
6 Beets
1 Cut cauliflower
4 ounces of Peas
1 pound of Salted cod
½ cup of Vinegar
1 cup of Water
1 tablespoon of Dried oregano
4 Bay leaves
1 Thyme sprig
3 Onions cut into quarters
1 pinch of Salt
Preparation
Step 1 : To prepare this recipe, first cut the vegetables into cubes or julienne strips.
Step 2 : Then, cook them separately in boiling salted water.
Step 3 : The whole beetroot is cooked in a pressure cooker and then diced to mix with the other cooled vegetables.
Step 4 : For the fish, it’s recommended to soak it, changing the water at least three times.
Step 5 : Then, cook it with bay leaves, thyme, and oregano for 10 to 15 minutes.
Step 6 : Once cooled, shred it and mix with the pickled vegetables.
Step 7 : The vinaigrette is prepared by mixing all its ingredients and letting it rest for about two hours before adding it to the cooled vegetables and fish.
Step 8 : It is suggested to let this mixture rest overnight.
Step 9 : To assemble the dish, place lettuce on each tostada and top with the pickled vegetables and tomato sauce to taste.
Step 10 : Finally, decorate with boiled eggs, hard cheeses, parsley, and onion.
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