Enchiladas Guatemaltecas--Guatemalan Enchiladas
Fry 25 cold tortillas, 2 in in diameter and cool.
2 lbs cooked, chpd pork or ground beef
6 large red beets
1 dill pickle
2 c chopped onion
3 tbsp vinegar
1/4 tsp oregano
2 bay leaves
1/4 tsp thyme
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).
On each tortilla place in layers 1) lettuce leaf, 2) pork mixture 3)pickle,
4)egg/beet mixture, 5) dry cheese
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)
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