Guatemalan Enchiladas are totally different than the traditional Mexican dish of tortillas rolled around a savory filling. Cookbook author, Amalia Moreno-Damgaard stopped by with street food ideas and the recipe for Guatemalan Enchiladas.
1 tablespoon canola oil
1/3 cup finely diced yellow onion
1/4 teaspoon thyme
1 bay leaf
1 1/2 teaspoon garlic, minced
1/3 cup canned crushed tomatoes
Kosher salt and freshly ground black pepper
1 pound finely chopped cooked flank steak
2 ounces (1/4 cup) champagne vinegar or white wine vinegar
3 cups water
1 yellow onion, julienned
3/4 to 1 teaspoon thyme
2 bay leaves
1 teaspoon kosher salt
Freshly ground black pepper
2 cups shredded cabbage
1 cup julienned cooked green beans
1 cup cooked julienned carrots
2 cooked diced beets
1 cup roughly chopped Roma tomatoes
1/2 cup roughly chopped yellow onion
1/2 cup water
1 teaspoon minced garlic
1 teaspoon thyme
4 to 6 leaves of butter lettuce, washed and spun dry
1 cup finely shredded Cotija cheese
1/2 cup julienned yellow onions
1 cup finely chopped flat-leaf parsley leaves
2 hard-boiled eggs, chopped or cut into wedges
1 cup toasted corn tortilla julienne or tostadas
Pan fry the onion, thyme, bay leaf, and garlic in the oil until aromatic (about 2 minutes). Add the tomatoes, and the meat, season with salt and pepper, and cook over low heat, stirring occasionally, until most of the liquid has evaporated (8 to 10 minutes). Set aside.
In a nonreactive medium bowl, combine the vinegar, water, yellow onion, thyme, bay leaves, and salt and pepper. Mix well. Add the cooked vegetables to this mixture and toss well. Marinate for 5 hours or refrigerate the mixture overnight. Taste and adjust salt and pepper as needed.
Combine all the sauce ingredients in a medium saucepan and bring to a quick boil. Reduce the heat and simmer covered until all the vegetables are tender (5 to 8 minutes). Purée the cooked vegetables with an immersion blender or regular blender. Return the purée to the pan, taste it, and adjust the seasonings.
Assemble the salad in individual portions (or on a platter) by layering ingredients attractively beginning with the lettuce, followed by a thin layer of marinated vegetables (drained), the meat, sauce, cheese, onion, parsley, eggs, and tortilla crunchies. Or, assemble it as a fancy tostada.
2 cups firm fruit bits (mango, pineapple, grapes, seedless tomatoes)
1 cup of finely chopped romaine lettuce
1 cup frozen fruit pulp (pineapple, passion fruit, or other)
1 quart cold water
Combine all the fruits and lettuce in a bowl.
Dissolve the frozen fruit pulp in the cold water. Add sugar to taste. Stir well.
Distribute the fruit bits and lettuce evenly in tall glasses filled half-way with ice. Pour the fruit drink.
FRUTA CON PEPITA
4 to 6 2-inch cubes of each of the following fruits: green mango, seeded cucumber, papaya, pineapple, orange, and cherry tomatoes
4 to 6 skewers
Juice of 2 limes
1/2 cup ground roasted pumpkin seeds
1/2 teaspoon Cobán chile powder (or piquín or árbol chile powder)
Assemble the fruit attractively on the skewers.
Brush the fruit all over with lime juice, then sprinkle it with salt, ground pumpkin seeds, and chile powder.