Carne desfiada com legumes: aprenda a fazer enchiladas guatemaltecas | Tempero de Família

Cut the acém and pernil into large cubes.

Heat a pressure cooker and add a bit of oil.

Season the oil with salt and black pepper.

Add chopped onion and 2 cloves of garlic to the pot.

Add the meat cubes to the pot.

If the pot is too small, switch to a larger pot.

Add a bay leaf and a bit more oil, then cover and cook under pressure for 30 minutes.

While the meat cooks, peel and cut the carrot into julienne strips.

Boil enough water in another pot to cover the vegetables, then add the carrot.

Cook the carrot for 6 minutes until tender but firm.

Peel the beetroot and cook it until al dente, then cut it into strips.

Reserve the cooked carrot and beetroot.

Cut a quarter of the cabbage and set it aside for another recipe.

After 30 minutes, release the pressure from the meat and shred it with a fork or by hand.

In a skillet, heat some oil and add chopped onion and garlic.

Add a bay leaf and a bit of oregano, then sauté until fragrant.

Chop the tomato into small pieces and add it to the skillet, cooking until just tender.

Add the shredded meat to the skillet and mix well with the tomato.

Prepare the corn tortillas for assembly.

On each tortilla, layer the shredded meat, mozzarella cheese, and curtido.

Top with a boiled egg and serve.

Equipment Needed

Dietary

Allergens