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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.
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Central American, Guatemalan
Keyword: Guatemalan Enchiladas
Servings: 10 Enchiladas

Equipment

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.