Recipes w/ Luis - Classic Guatemala (Enchiladas)

ground beef

🥗Healthier: ground turkey

💰Cheaper: textured vegetable protein

Ground turkey is leaner, while TVP is more economical and plant-based.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat offers more fiber, while flour tortillas are often less expensive.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree is fresher, and canned tomatoes are often more affordable.

Boil water for the eggs and beets.

Drop the beets into boiling water.

Prepare the sauce by boiling 3 tomatoes, 3 cloves of garlic, and a dash of salt until the skin of the tomatoes starts to come off.

Cover the sauce and let it boil.

Chop 2 carrots, 1 onion, and 2 celery stalks for the picado.

Turn off the heat for the eggs after they are done boiling and let them cool before peeling.

Peel the wiskil carefully due to its slippery sap.

Remove the core from the wiskil and chop it into thin pieces.

Remove the skin from the tomatoes and place them in a food processor with some of the boiling water.

Add garlic to the food processor and blend.

Put the sauce back on the stove with chicken bouillon and a bay leaf, cover, and let it heat for 20 minutes.

Brown the ground beef in a skillet without seasoning.

Once browned, transfer the beef to a container and set aside.

In the same skillet, add more oil and sauté the chopped vegetables (except for the wiskil) for about 5 minutes.

Add the chopped wiskil to the sautéed vegetables along with a pinch of salt and some pepper.

Drain the beef slightly, then add it back to the skillet with the sautéed vegetables.

Add 4 bay leaves and 6 sprigs of dry thyme to the mixture.

Introduce beef bouillon to the mixture, cover, and let it cook for 20 minutes, stirring occasionally.

Prepare the cortido by boiling cabbage in salted water for 10 minutes, then shock it in cold water.

Mix the drained cabbage with chopped vegetables, fresh ground pepper, white vinegar, salt, and dried oregano.

Slice the boiled beets and set them aside.

Soak sliced white onion in water to reduce its flavor.

Chop hard-boiled eggs and parsley finely for garnish.

Assemble the enchiladas with the tortillas, sauce, hard-boiled eggs, white onions, and queso.

Cooking Techniques

Equipment Needed

Spice Level: