Guatemalan Enchiladas Recipe ~ Episode 150

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.

Saute 1 pound of 80/20 beef in a skillet and drain off extra liquid.

Add a squeeze of lime juice to the beef and increase the heat.

In a food processor, combine 1/4 small onion, 3 cloves of garlic, and 5 sprigs of cilantro, then blend until finely chopped.

Add the blended mixture to the beef along with a sauce packet of sasson, 3/4 teaspoon black pepper, 1/4 cup diced carrot, 1 small bay leaf, 1/2 teaspoon Mexican oregano, and 1/2 teaspoon cumin. Saute together.

Taste the mixture and adjust salt with 1 tablespoon of beef bouillon if needed, and add 1/2 teaspoon of powdered achiote. Bring to a boil.

Prepare the veggie portion by mixing 2 cups of shredded cabbage, 1/4 cup sliced onions, 1/4 cup shredded beets, 1/2 teaspoon Mexican oregano, and 1/2 teaspoon salt in a bowl. Add 1 teaspoon apple cider vinegar and the juice of 1/2 lime, then toss well.

Refrigerate the veggie mixture to let it sit until the meat is ready.

Once the meat is cooked, let it cool slightly before plating.

To serve, place a leaf of lettuce on a plate, add the veggie mixture, top with the meat, and garnish with a slice of hard-boiled egg, some onion, salsa, queso fresco, and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary