Enchiladas Guatemaltecas (Guatemalan Toastadas with Beets)

• Prep time: 30 mins

• Cook time: 20 mins

• Total time: 50 mins

• Servings: 6 enchiladas

• Country of Origin: Guatemala

Description

• Unlike Mexican enchiladas, Guatemalan enchiladas are crispy fried corn tostadas piled high with lettuce, pickled beet escabeche, ground meat, tomato sauce, hard-boiled eggs, and cheese.

Presentation

• Served individually assembled as colorful layered open-faced tostadas.

Ingredients

• 6 crisp fried corn tostadas

• 2 cups pickled beet escabeche (beets, green beans, cabbage, carrots)

• 300 g ground beef cooked with onions and garlic

• 1 cup warm tomato recado sauce

• 2 hard-boiled eggs, sliced into rings

• 1/2 cup crumbled hard white cheese (queso seco)

• 6 lettuce leaves

• Fresh cilantro for garnish

Directions

• Lay a crisp tostada flat and cover with a large lettuce leaf.

• Spoon a generous layer of pickled beet escabeche over lettuce.

• Top beet layer with seasoned cooked ground beef.

• Drizzle warm tomato recado sauce over meat.

• Garnish with sliced hard-boiled egg rings, crumbled queso seco, and cilantro.

• Serve immediately while tostada remains crisp.

Optional Variations

• Enchilada Vegetariana: Replace ground beef with cooked seasoned potatoes and carrots.

Cooking Tips

• Assemble immediately before serving so tostada base stays crunchy.

Nutrition Facts (Per Serving)

• Calories: 310 kcal

• Carbohydrates: 24 g

• Protein: 16 g

• Fat: 17 g

• Saturated Fat: 6 g

• Sodium: 480 mg

• Fiber: 3.5 g

• Sugar: 5 g