Enchiladas is a traditional dish of Guatemalan cuisine, is part of the family menu every weekend, you can also find it at any fair in Guatemala, in addition to most typical food restaurants. Enchiladas is basically a snack, it is not a strong or formal dish.
Guatemalan enchiladas have a strong corinth color made from a variety of local vegetables called "tanning", a toasted corn tortilla, tomato sauce and minced beef. Guatemalan enchiladas are also known for their nutritional value, in addition to a very special combination of flavors, some recipes include a final touch of parsley and hard-boiled egg that accentuate its flavor.
Enchiladas are an inheritance that dates back to the times of the Spanish colony in Guatemala. The "tanning" (similar to cold cuts) is the result of the mixture of cultures, from the Spanish that also includes influences from the Moroccan culture, to the Guatemalan with their different ethnicities.
- ½ pound pork.
- ½ pound rochoy beef
- 3 tomatoes (regular size)
- 1 tablespoon vegetable oil
- 2 cloves of garlic
- 1 bunch of parsley
- Salt and pepper.
- 4 carrots (regular size)
- ½ pound green beans
- ½ cup pea
- 1 medium size cabbage
- 2 beets (regular size)
- ¼ teaspoon oregano
- ¼ cup vinegar
- 1 place lettuce
- 8 eggs
- 1 onion (regular size)
- 4 ounces hard cheese
- 20 tostadas (thin fried corn tortillas)
- First the meats are cooked in two cups of water with onion stalks, 2 tomatoes, salt and pepper to taste.
- Remove from the heat drain the caldillo and chop finely.
- Finely chop the garlic, onion, tomato and fry together with the bay leaf and thyme.
- Then add the mixture of meat prepared above and fry well. Then, set aside to cool
- Vegetables (all except beets), cut them all in fine julienne, precook them in boiling hot water for about 6 minutes, preferably each separately with bay leaves and seasonings, please note that the vegetables should not be entirely cooked . Then drain the water and let cool to the side.
- Now cook the whole beets in a separate pot until they are fully cooked, then peel and cut into small squares, which are to be added to the vegetable mixture so that they are tanned and turn corinthian.
- Add the vinegar to the mixture, half the bunch of finely chopped parsley, and let it rest for a whole night, if possible mix several times during the night so that the color and flavor are more intense and uniform.
Ingredients for the tomato sauce
- 12 tomatoes
- 2 laurel leaves
- 2 thyme branches
- 1 chile pepper
- 3 garlic cloves
- 2 large onions
Instructions for the sauce
- Cook the tomato, bell pepper, bay leaf and thyme for 15 minutes. Then liquefy in a blender machine.
- Finely chop the onion and garlic and fry until lightly browned. Then add the tomato mixture and continue frying until the sauce is thick.
- While the sauce is frying, add salt and pepper to taste.
Finally, the next day !
- Harden the eggs in hot water.
- Begin to assemble each enchilada by placing a slice of lettuce on each toast, add a bit of "vegetable tanning", a little meat and a little tomato sauce.
- Finally, add the final touch by placing two slices of hard boiled egg on top, with a little chopped parsley and cheese and that's it!
- Note: Some recipes suggest to add one or two onion rings on top as well.
This is undoubtedly a dish that all Guatemalan has tasted, everyone knows the exquisite taste of the Guatemalan Enchiladas, a delicious tradition that will make your palate vibrate. ENJOY !