How to Make Guatemalan Enchiladas

Guatemalan Enchiladas are a traditional dish from Guatemala that are very different from Mexican enchiladas. Instead of the recognizable Mexican rolled tortillas with sauce, Guatemalan enchiladas are made with a crispy corn tortilla topped with colorful mixture of meat, vegetables, and garnishes. These enchiladas are often served during celebrations and family gatherings and are known for their bright appearance and balanced flavors.

1. 6 corn tortillas
2. 1 pound ground beef
3. 1 cup shredded cabbage
4. 1 grated carrot
5. 1/2 finely chopped cup green beans
6. 2 medium diced potatoes
7. 1 small chopped onion
8. 2 cloves minced garlic
9. 2 tablespoons tomato sauce
10. 1/2 teaspoon salt
11. 1/2 teaspoon black pepper
12. 1 tablespoon cooking oil
13. 1/2 crumbled queso fresco or feta cheese
14. 2 sliced hard-boiled eggs
15. 1/2 cup sliced beets
16. 1/2 cilantro
17. 1 sliced avocado (optional)

1. Boil the diced potatoes, carrots, and green beans in a pot of water until they are soft. Drain the water and set the vegetables aside.
2. Boil the cabbage and beets in a separate pot of water until they are soft. Drain the water and set aside.

1. Heat oil in a pan over medium heat. Add the chopped onion and garlic and cook until fragrant. Add the ground beef and cook until browned. Stir in the cooked vegetables, tomato sauce, salt, and pepper. Mix well and cook for about 5 minutes.

1. Heat a small amount of oil in a skillet and lightly fry each corn tortilla until it becomes slightly crispy. Place the tortillas on paper towels to remove extra oil.

1. Place a crispy totilla on a plate. Spread a layer of shredded cabbage on top. Add a scoop of the meat and vegetable mixture.

1. Top with hard-boiled eggs, beets, cheese, cilantro and avocado slices if desired.

1. Serve immediately while the tortilla is still crispy. Each person can enjoy their enchilada like an open-faced tostada.