Enchiladas Guatemaltecas

Name: Enchiladas Guatemaltecas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: Guatemalan
Ingredients: 12 corn tortillas; 500g ground beef; 2 beets, cooked and grated; 1/2 head cabbage, finely shredded; 2 carrots, grated; 1 onion, diced; Vinegar and oregano for curtido; 4 hard-boiled eggs, sliced; 1/2 cup crumbled queso fresco; Fresh parsley, chopped; Oil for frying; Salt and pepper

Enchiladas (ehn-chee-LAH-dahs)

Guatemalan Tostada Stacks

⏱ Prep Time 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 326 kcal

Not Mexican enchiladas at all — these are crispy tostadas topped with a beet-tinted beef curtido salad, hard-boiled egg, cheese, and parsley, a unique Guatemalan creation.

Nutrition & Info

Protein 18.0g

Carbs 32.0g

Fat 14.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ dairy ⚠ eggs

Equipment Needed

skillet large bowl cutting board

Presentation Guide

Vessel: flat plate

Garnishes: parsley, cheese, egg slices

Accompaniments: hot sauce

Ingredients

12 corn tortillas
500g ground beef
2 beets, cooked and grated
1/2 head cabbage, finely shredded
2 carrots, grated
1 onion, diced
Vinegar and oregano for curtido
4 hard-boiled eggs, sliced
1/2 cup crumbled queso fresco
Fresh parsley, chopped
Oil for frying
Salt and pepper

Instructions

1
Cook ground beef with diced onion until browned. Season with salt and pepper. Set aside.
2
Make curtido: toss shredded cabbage, grated carrots, and grated beets with vinegar, oregano, and salt. Let sit 15 min.
3
Fry tortillas in oil until completely crispy. Drain.
4
Place each tostada on a plate. Top with a layer of cooked beef.
5
Pile curtido salad generously on top, creating a tall mound.
6
Crown with sliced hard-boiled egg, crumbled cheese, and parsley.

💡

Did You Know?

Guatemalan enchiladas look nothing like Mexican enchiladas — they are elaborate layered tostadas, and the confusion between the two is a source of endless cross-border amusement.

Chef's Notes

Equipment Tips

skillet
large bowl
cutting board

Garnishing

parsley, cheese, egg slices

Accompaniments

hot sauce

The Story Behind Enchiladas Guatemaltecas

Guatemalan enchiladas share only a name with their Mexican counterpart. These are tostada-based constructions topped with a distinctive beet-stained curtido salad that gives them a pink-red hue. The dish likely developed during the colonial period as a festive street food, and the beet addition distinguishes it as uniquely Guatemalan.

🕐 Traditionally enjoyed lunch, street food 📜 Origins: Colonial era

Comments (0)

No comments yet. Be the first to share your thoughts!