Enchiladas Guatemaltecas
A beloved Guatemalan street food and home-style dish, Enchiladas Guatemaltecas are beautifully layered tostadas topped with savory ground beef, tangy beet and cabbage slaw, vibrant tomato salsa, and traditional garnishes like hard-boiled eggs, cotija cheese, and parsley. These are not your typical rolled enchiladas—instead, they're stacked and colorful, with each crispy bite offering a delicious combination of textures and flavors. Perfect for lunch, dinner, or special celebrations.
Ingredients
For the meat
- 1 tbsp oil
- 1 small onion, chopped
- 4 garlic cloves, minced
- 2 lb ground beef
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp beef bouillon
- 1 tsp chopped 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
For the beet/cabbage slaw
- 1 whole large beet, peeled and ends trimmed
- 1/4 small green cabbage, shredded
- 1/2 small white onion, sliced
- Salt, to taste
For assembling
- 10 tostadas
- 10 lettuce leaves
- 1/4 cup ground cotija cheese
- 3 hard-boiled or jammy eggs, sliced
- Sliced white onion
- 1/2 cup fresh parsley, chopped
Instructions
- Heat oil in a medium saucepan over medium heat.
- Add the chopped onion and cook until translucent, about 3–4 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the ground beef, salt, pepper, bouillon, thyme, and oregano.
- Cook for 15 minutes, stirring occasionally, until the meat is browned and fully cooked. Set aside.
- Boil the tomatoes until soft, about 8–10 minutes.
- Blend the cooked tomatoes with ½ onion, 1 garlic clove, salt, and chicken bouillon until smooth.
- Heat a little oil in a pan and fry the salsa for 5–7 minutes, stirring occasionally. Set aside.
- Boil the beet for 20–30 minutes until tender but not too soft.
- Let it cool slightly, then slice into matchsticks.
- In a bowl, combine the shredded cabbage, sliced onion, vinegar, salt, and oregano.
- Mix well and let sit for at least 10 minutes.
To assemble:
- Place a tostada on a plate and top with a lettuce leaf.
- Add a scoop of cooked beef, a spoonful of beet slaw, and a drizzle of salsa.
- Finish with sliced white onion, crumbled cotija cheese, egg slices, and chopped parsley.
- Serve immediately and enjoy!
Notes
- Make the beet slaw ahead of time for deeper flavor.
- Use jammy eggs for a richer texture, or hard-boiled for traditional crunch.
- These are best assembled just before eating to maintain the tostada’s crispness.
- Substitute ground turkey for beef if you prefer a leaner version.
- Leftover meat and salsa are great in tacos or breakfast scrambles.
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