Enchiladas (Guatemalan Garnachas)

  • Total time - 1 hour 30 minutes
  • Preparation - 45 minutes
  • Cooking time - 45 minutes
  • Servings: 6
  • Country: Guatemala
Vibrantly colored Guatemalan enchiladas with layers of meat, beet, cabbage, egg, and cheese on a crispy tortilla.

When preparing Guatemalan Enchiladas, it's essential to have all the components ready in advance. The pickled vegetables (curtido) with beets should ideally be prepared a day ahead to allow the flavors to meld. The ground meat needs to be cooked and seasoned, and the tortillas are fried just before serving to ensure they are at their crispiest.

Ingredients

Ingredients for the Curtido (Pickled Vegetables)

  • 2 cups cabbage, shredded
  • 1 cup red beet, cooked and shredded
  • 1 piece carrot, shredded
  • 0.5 piece red onion, thinly sliced
  • 0.5 cups white vinegar
  • 0.5 cups water
  • 1 tablespoon sugar
  • salt

Ingredients for the Meat and Enchiladas

  • 400 g ground beef
  • 2 pieces tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 piece onion, chopped
  • 6 pieces corn tortillas
  • 0.5 cups hard cheese, shredded (e.g., Queso seco)
  • 2 pieces eggs, hard-boiled and sliced
  • parsley or cilantro, chopped
  • vegetable oil, for frying

Instructions

Step 1: Prepare the Curtido (Pickled Vegetables)

In a large bowl, mix the shredded cabbage, beet, carrot, and sliced onion. In a small pot, heat the vinegar, water, sugar, and salt. Stir until the sugar and salt dissolve. Pour the hot mixture over the vegetables, mix, and let cool. It tastes best when left to marinate for at least 1 hour, ideally overnight.

Step 2: Prepare the Meat

In a skillet with oil, brown the ground beef. Add the chopped onion and garlic and sauté until soft. Add the tomatoes, season with salt and pepper. Simmer over low heat for 15-20 minutes until a thick meat sauce forms.

Step 3: Frying the Tortillas

Heat enough oil for frying in a small pan. Fry the tortillas one by one until they are crispy and golden. Drain them on a paper towel.

Step 4: Assembling the Enchiladas

On each fried tortilla, first place a spoonful of the meat mixture. On top of the meat, layer a generous portion of curtido. Top with egg slices, sprinkle with shredded cheese, and fresh parsley or cilantro.

Step 5: Serving

Serve immediately so the tortillas remain crispy. This dish is traditionally eaten with your hands.