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