Guatemalan enchiladas are very different from the Mexican version: they’re a crispy tostada topped with ground meat, pickled vegetables, hard-boiled egg, and tomato sauce.
It’s a festive, colorful dish, very popular at family celebrations and social gatherings in Guatemala.
Print
Guatemalan Loaded Tostadas
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 8 pieces
- Category: Main Course
- Cuisine: Guatemalan
Ingredients
- 8 of tostadas (flat fried tortillas)
- 500 g of ground beef (about 1.1 lb)
- 4 of tomatoes, roasted
- 1 of onion, roasted
- 2 cloves of garlic, roasted
- 1 cup of cabbage, thinly sliced
- 1 cup of beet, cooked and cubed
- 2 of hard-boiled eggs, sliced
- 1/2 cup of hard cheese, grated
- to taste of salt
Instructions
- Make the sauce, blend the roasted tomatoes, onion, and garlic until smooth.
- Cook the meat, cook the ground beef together with the blended sauce until fully cooked, seasoning with salt.
- Assemble the tostadas, place a generous layer of meat on each tostada.
- Add vegetables, spread the cabbage and beet over the meat.
- Decorate, add slices of hard-boiled egg and sprinkle with grated cheese.
- Serve, serve right away, before the tostada loses its crispy texture.
Tips for getting it right
- Serving the enchiladas right away is essential so the tostada keeps its crunchy texture.
- Cooking the beet separately keeps its color from bleeding into the other ingredients before serving.
- You can use store-bought tostadas or make your own by frying tortillas until very crispy.
- It’s a festive dish, ideal for serving in bulk at family gatherings.
Traditional variations
- It’s a very popular dish at family celebrations and social gatherings in Guatemala.
- Some families add olives or extra pickles as garnish.
How to serve
Guatemalan enchiladas are served right away, as a main course or festive starter.
They’re a colorful, traditional dish, very popular at celebrations in Guatemala.
Recommended sides
- Hot sauce
Did you know?
Despite sharing the name, Guatemalan enchiladas have no relation to Mexican enchiladas wrapped in tortilla.
Their colorful presentation, with layers of meat, vegetables, and egg, makes them a very eye-catching dish for festive occasions.
Frequently Asked Questions
They're crispy tostadas topped with ground meat, pickled vegetables, hard-boiled egg, and tomato sauce, very different from the Mexican version.
No, despite sharing the name, they're completely different dishes: the Guatemalan version is an open tostada, not a rolled tortilla.
Serving them right away is essential so the tostada keeps its crispy texture before getting moist from the other ingredients.
They're a festive dish, very popular at family celebrations and social gatherings in Guatemala.
