Forget everything you think you know about enchiladas. While the name might be familiar, Guatemalan enchiladas are a unique and delicious culinary experience, a world away from their Mexican cousins. Instead of corn tortillas bathed in a fiery red sauce, Guatemalan enchiladas boast a subtly spiced, rich tomato-based sauce, enveloping tender strips of chicken or pork. These aren't just rolled-up tortillas; they're a symphony of flavors, showcasing the vibrant tastes of Guatemala's culinary heritage. The subtle sweetness of the sauce beautifully complements the savory meat, creating a dish that's both comforting and sophisticated.
This authentic Guatemalan Enchiladas recipe will guide you through each step, from preparing the flavorful sauce to assembling and baking these delectable treats. Prepare to be amazed by the simplicity of the process and the incredible depth of flavor that awaits. Ready to embark on a culinary journey to the heart of Guatemala? Let's get started!
Tools Needed
- Pot
- Colander
- Blender
- Frying pan
Ingredients
- Cabbage: 2 pounds
- Cauliflower: 1 pound
- Carrot: 0.5 pound
- Green beans: 0.5 pound
- Bay leaf
- Thyme
- Dried oregano
- Dried parsley
- Cheese (Latin store variety)
- Hard-boiled eggs
- Large onion: 1
- Lettuce
- Pepper
- Salt
- Toast
- Vinegar: 0.5 cup
- Water: 0.5 cup
- Ground beef: 2 pounds
- Minced garlic: 3 cloves
- Fresh thyme: 5 sprigs
- Potatoes: 1 cup, finely chopped
- Jalapeño pepper: 1, chopped
- Onion: 0.5 medium, chopped
- Cooking oil
- Ripe tomatoes: 1 pound
- Beets: 2
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Wash and chop cabbage, cauliflower, carrots, and green beans.
- Wash beets thoroughly and boil them with enough water for about 2 hours.
- Blend ripe tomatoes, garlic, and onion strips. Simmer with a little oil.
Step 2. Cook the Filling
- Heat oil in a pan, add bay leaves, thyme, garlic, onion, and chili pepper. Fry until softened. Add ground beef and cook completely. Season with salt, pepper, and meat seasoning. Add potatoes, carrots and green beans. Stir well.
Step 3. Pickle the Vegetables
- Once the beets are cooked and cooled, peel and chop them. Combine with other cooked vegetables, bay leaf, thyme, salt, pepper, vinegar, and water. Stir well and refrigerate.
Step 4. Assemble and Serve
- On each toast, layer lettuce, pickled vegetables, meat, onion, egg slice, sauce, cheese, and parsley.
Read more: Delicious Nicaraguan Enchiladas: A Leftover Recipe
Tips
- Cook beets until a fork easily pierces them.
- Don't overcook the vegetables; three minutes is enough for the carrots and cauliflower.
- Add the potatoes when the carrots and green beans are half-cooked.
- Adjust the amount of vinegar to your preference, always adding an equal amount of water.
- Let the pickled vegetables cool and refrigerate for a better flavor and color.
Nutrition
- N/A
FAQs
1. Can I use different meat in this recipe?
Absolutely! While chicken or pork are traditional, you can substitute with beef, turkey, or even vegetables for a vegetarian version. Adjust cooking time as needed depending on the protein.
2. What can I do if my sauce is too thick or too thin?
If it's too thick, add a little water or broth. If it's too thin, simmer it uncovered for a longer period to reduce the liquid. Taste and adjust as needed.
These authentic Guatemalan enchiladas offer a delightful departure from traditional enchilada recipes, showcasing the unique flavors of Guatemalan cuisine. Enjoy the satisfying blend of savory meat and subtly sweet sauce, a testament to the country's rich culinary heritage. Buen provecho!