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https://www.youtube.com/watch?v=8-jIQidzkxc

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Casa Antigua in Lynn , Ma
El Tikal restaurant in Lynn, Ma
Mi Pueblito in Boston , Ma

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Take a tostada, cover with a lettuce leaf.

Top the lettuce with the vegetable and onion mix.

Top this with the beef filling.

Next, top with tomato sauce.

Decorate with a few sliced hard boiled egg, sprinkle with dried cheese, and chopped cilantro.

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Filling:

1. Chop one of the red bell peppers, with half of the green beans, half of the carrots, half of the chayotes, half of the garlic head (or your adjusted amount of garlic), and half of the cabbage. No onions, beets, celery or tomatoes here.

2. Add a bit of oil to a large hot pan, and brown your beef.

3. Season with salt and pepper and add all the chopped vegetables.

4. Let it cook until all the liquid has evaporated.

Onion :

1. Cut onions into quarters, and then slice and separate the pieces.

2. Mix olive oil, vinegar, salt and pepper to taste.

3. Add onion rings and let them sit for at least 24 hrs in a covered jar.

Vegetable Mix :

1. Julienne or chop the rest of the vegetables you had left over. You’ll use the remaining carrots, chayotes, garlic (to taste), and cabbage this time you’ll include the beets.

2. Cook them in boiling water, with the 2 bay leaves, except for the beets.  Those are cooked in a separate pot.  Don’t over cook them, it should only take a few minutes.

3. Mix the vegetables, and let them cool.

4. Refrigerate and mix with the onion escabeche.

5. Let this mixture rest for at least half a day.

Tomato sauce :

1. Cook the tomatoes, celery stalks and remaining red bell pepper and garlic (to taste).

2. Pure in the blender, return to the pot and season with salt and pepper to taste

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Where do Guatemalan Enchiladas come from ?

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Where do Guatemalan Enchiladas come from ?

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It's basically in the name , those type of enchiladas are from Guatemala . There are many different types of Enchiladas there is Mexican Enchiladas and Guatemalan . People have been eating this since the 18th Century.

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5 carrots
4 beets
2 lbs ground beef
2 chayotes (güisquil)
2 celery stalks
2 red bell peppers
1 head of garlic (adjust to your taste)
1 lb of green beans
3 bay leaves (dried)
½ cabbage
½ lb onions
10 tostadas
20 oz olive oil
10 oz  white vinegar
10 lettuce leaves
10 tomatoes
3 hard boiled eggs, sliced
¼ cup dried Guatemalan Cheese (Queso Seco)
salt and pepper
chopped cilantro