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home > recipes > meat > guatemalan enchiladas
Enchiladas Guatemaltecas--Guatemalan Enchiladas Fry 25 cold tortillas, 2 in in diameter and cool. Filling: 2 lbs cooked, chpd pork or ground beef 6 large red beets 6 eggs 1 dill pickle 2 c chopped onion 3 tbsp vinegar 1/4 tsp oregano 2 bay leaves 1/4 tsp thyme pepper, salt 2 tbsp tomato paste Saute onion, add other ingredients except beets, eggs, and pickle, and fry until tender. Cook beets, set to cool. Boil eggs, then peel from shell. When cooled, grate with red beets. Slice a dill pickle. Dry white cheese (recipe to follow). Arrange: On each tortilla place in layers 1) lettuce leaf, 2) pork mixture 3)pickle, 4)egg/beet mixture, 5) dry cheese Sauce: 1 diced onion 1 diced tomato Saute onion until tender, then add tomato and chili. Cook until tender. Mash or blend. Serve 1 tbsp over each enchilada. You can put a tbsp between the layers if you wish. QUESO SECO--Dry Cheese 1 gal milk 2 tsp vinegar salt to taste Put the milk in a bowl, add vinegar and salt. Let this mixture stand from 24 to 48 hrs. When it curdles, put mixture in a thin cloth (cheese cloth is best). Wring out water. When it is dry, knead the mixture a bit. Then serve. This is a traditional Guatemalan Recipe from the book COMIDA GUATEMALTECA (Guatemalan Food) ENJOY!!!!

Guatemalan Enchiladas


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keyword: guatemalan
keyword: enchiladas
ethnicity: central american
recipes for meat
recipes by DebraB7416
Email Address:
(posted March 28, 1998)

Enchiladas Guatemaltecas--Guatemalan Enchiladas

Fry 25 cold tortillas, 2 in in diameter and cool.

Filling:

2 lbs
cooked, chpd pork or ground beef
6 large red beets
6
eggs
1
dill pickle
2 c chopped
onion
3 tbsp
vinegar
1/4 tsp
oregano
2 bay leaves
1/4 tsp
thyme
pepper,
salt
2 tbsp
tomato paste

Saute
onion, add other ingredients except beets,
eggs, and pickle, and fry until tender.

Cook beets, set to cool.

Boil
eggs, then peel from shell. When cooled, grate with red beets. Slice a dill pickle. Dry white cheese (recipe to follow).

Arrange:

On each
tortilla place in layers 1) lettuce leaf, 2) pork mixture 3)pickle,
4)
egg/beet mixture, 5)
dry cheese

Sauce:

1 diced
onion
1 diced
tomato

Saute
onion until tender, then add tomato and chili. Cook until tender. Mash or blend.

Serve 1 tbsp over each
enchilada. You can put a tbsp between the layers if you wish.

QUESO SECO--
Dry Cheese

1 gal
milk
2 tsp
vinegar
salt to taste

Put the
milk in a bowl, add vinegar and salt. Let this mixture stand from 24
to 48 hrs. When it curdles, put mixture in a
thin cloth (cheese cloth is best). Wring out water. When it is dry, knead the mixture a bit. Then serve.

This is a traditional Guatemalan Recipe from the book COMIDA GUATEMALTECA (Guatemalan Food)

ENJOY!!!!


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from kenner LA, United States wrote:15  5

It's really good!
5 starsMarch 15, 2004


 
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