Authentic Guatemalan Enchiladas Recipe

Enchiladas Guatemaltecas

For the meat

• 1 tbsp oil
• 1 small onion, chopped
• 4 garlic cloves, minced
• 2 lb ground beef
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper
• 1 tsp beef bouillon (optional)
• 1 tsp chopped fresh thyme
• 1/2 tsp dried oregano

For the salsa

• 2 large tomatoes, whole
• 1/2 small onion
• 1 garlic clove
• 1/2 tsp salt
• 1/2 tsp chicken bouillon (optional)

For the beet and cabbage slaw

• 1 whole large beet, peeled and trimmed
• 1/4 small green cabbage, shredded
• 1/2 small white onion, thinly sliced
• 2–3 tbsp vinegar (white or apple cider)
• Salt, to taste
• Pinch of dried oregano

For assembling

• 10 tostadas
• 10 lettuce leaves
• 1/4 cup crumbled cotija or similar salty cheese
• 3 hard-boiled or jammy eggs, sliced
• Sliced white onion, for garnish
• 1/2 cup fresh parsley, chopped

1. Heat 1 tablespoon oil in a medium saucepan or skillet over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes.
2. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
3. Add the ground beef, breaking it up with a spoon. Season with salt, black pepper, beef bouillon (if using), chopped thyme, and dried oregano.
4. Cook the meat for 12–15 minutes, stirring occasionally, until browned and fully cooked. Taste and adjust seasoning. Remove from heat and keep warm.
5. Meanwhile, prepare the salsa: bring a pot of water to a boil and add the whole tomatoes. Boil until the skins soften, about 8–10 minutes. Remove and drain.
6. Place the cooked tomatoes in a blender with 1/2 onion, 1 garlic clove, 1/2 teaspoon salt, and chicken bouillon if desired. Blend until smooth.
7. Heat a little oil in a pan and fry the blended salsa for 5–7 minutes, stirring occasionally, to concentrate the flavors. Set aside.
8. Cook the beet: place the peeled beet in boiling water and simmer until tender but not mushy, about 20–30 minutes depending on size. Drain and let cool slightly.
9. Slice the cooled beet into thin matchsticks. Combine in a bowl with the shredded cabbage, sliced white onion, 2–3 tablespoons vinegar, a pinch of dried oregano, and salt to taste. Mix well and let sit at least 10 minutes to mellow and develop flavor.
10. To assemble each enchilada: place a tostada on a plate and top with a lettuce leaf. Add a generous scoop of the seasoned beef, a spoonful of beet-and-cabbage slaw, and a drizzle of the tomato salsa.
11. Finish with sliced egg, sliced white onion, a sprinkle of crumbled cotija cheese, and chopped parsley. Serve immediately so the tostada stays crisp.

• Make the beet slaw several hours ahead or the night before; marinating softens the beet and deepens the flavor.
• Choose jammy eggs (soft-boiled) for a rich, creamy yolk or fully hard-boiled eggs for a firmer texture—both are traditional and delicious.
• Assemble the tostadas just before serving to preserve their crispness. If preparing components ahead, keep the tostadas separate until plating.
• Substitute ground turkey or chicken for a leaner protein, and adjust seasoning accordingly; the salsa and slaw provide most of the bright flavor.
• Leftover meat and salsa work well in tacos, burritos, or scrambled eggs for breakfast the next day.
• For a milder salsa, use peeled seeded tomatoes or reduce garlic; for more heat, add a chopped jalapeño or a pinch of cayenne when blending.
• Store leftover components separately in airtight containers: meat and salsa in the refrigerator for 3–4 days, slaw for 2–3 days. Reheat meat gently to avoid drying it out.