A traditional dish that stands out for its simplicity and exquisite flavor. Characterized by its vibrant corinth color and the variety of vegetables that adorn each bite. Guatemalan enchiladas can be enjoyed in restaurants, markets, and fairs.
Guatemalan enchiladas have their roots in the country's culinary tradition.
This simple dish is highlighted by its delicious flavor and vibrant corinth color, decorated with a variety of fresh vegetables.
They can be found in restaurants, markets, and fairs in every region, forming an important part of Guatemala's gastronomic identity.
Enchiladas
Ingredients
½ pound of Pork loin
½ pound of Beef brisket
½ cup of Peas
1 Medium cabbage
2 Beets
4 Carrots
2 Onion stalks or chives
2 Garlic cloves
½ A bunch of parsley
½ pound of Green beans
¼ teaspoon of Oregano
¼ cup of White vinegar
1 Lettuce
3 Hard-boiled eggs
1 Onion
120 grams of Hard cheese
1 pinch of Salt
Bay leaves, thyme
1 tablespoon of Vegetable oil
20 Tostadas
1 pinch of Pepper
Preparation
Step 1 : First, cook the meats in two cups of water with onion stalks, a tomato, salt, and pepper for approximately 45 minutes.
Step 2 : Then, remove from heat, strain the broth, and chop finely.
Step 3 : If desired, you can fry them with garlic and onion to add more flavor.
Step 4 : Next, in a pan with oil, fry finely chopped onion, a tomato, and garlic, along with bay leaves and thyme.
Step 5 : Afterward, add the meat and cook until it is fully fried.
Step 6 : Let it cool in the same pan.
Step 7 : Cut the vegetables into thin juliennes and pre-cook them in boiling hot water for 6 minutes, each separately with bay leaves and seasonings; the cooking point should be al dente.
Step 8 : Once cooked, let them cool and drain separately.
Step 9 : Cook the whole beets in a separate pot until fully cooked.
Step 10 : Then peel, dice, and add them to the vegetable mixture to marinate and gain a reddish color.
Step 11 : Add the vinegar, half of the finely chopped parsley, and let it rest overnight, mixing several times if possible to evenly distribute the color.
Step 12 : The next day, arrange the tostadas with a piece of lettuce, place the marinated vegetables on top, add the meat, tomato sauce, and finally decorate with tomato sauce, chopped parsley, and a slice of hard-boiled egg.
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