Guatemalan Enchiladas
Today I am bringing to you a very special recipe from the beautiful country of Guatemala which is in central America. This recipe that were making today is called an enchilada. I know this seems like it would be a tostada because it is prepared on a crispy fried tortilla but this is the name of a Guatemalan Enchilada!
Enjoy ❤
Ingredients:
1 pound beef chuck
1 teaspoon consume
Pickled vegetables:
1 cabbage shredded
2 pounds carrots
3-4 beets
2 pounds green beans
1 white onion
2/3 cup apple cider vinegar
1 teaspoon cilantro
3 bayleaves
3 Tablespoons oil
1 teaspoon thyme
1 tablespoon salt
1/2 teaspoon pepper
salsa:
2-3 plum tomatoes
1/2 onion
1 teaspoon salt
1 teaspoon oil
Tostada shells
Toppings:
parsley
queso fresco
or cotija cheese
boiled eggs
sliced onion rings
Start by cooking the meat in a big pot and allow it to boil until fully cooked. This meat will be chopped into very fine peaces thereafter. This could be done in a food processor.
To make the pickled vegetables simply boil the beets, carrots and green beans until soft. Add the shredded cabbage thereafter and once it's wilted, drain all the veggies.
Peel the beets and add all of the remaining ingredients for the pickled vegetables to a oiled saute pan.
Cook everything until it's fully incorporated and place it to the side.
To make the salsa, place the tomatoes and onions in a pan with a bit of water and boil just until soft.
Drain the water and blend to liquify the tomatoes and onions with a teaspoon of salt. Place the mixture back into the sauce pan with a teaspoon of oil and allow this to simmer a few minutes until it has changed a bit of color.
To assemble your enchilada first place the tostada shell onto your plate. Top with a piece of lettuce and then add beet mixture. Place a heaping spoonful of the chopped beef and top thereafter with some crumbled cotija cheese. A slice or two of boiled egg then goes on top followed by some parsley, a sliced onion ring and finally the salsa.