Enchiladas Guatemaltecas: Loaded Tostadas with Beet Curtido

The first thing to know about enchiladas guatemaltecas: they have absolutely nothing to do with Mexican enchiladas. Forget everything you know about rolled tortillas with chile sauce. In Guatemala, an enchilada is a tostada – a flat, crispy fried tortilla – piled high with layers of ingredients.

Every enchilada starts with a tostada base, then a lettuce leaf, then the curtido (a pickled beet and vegetable salad that gives the whole thing its signature reddish-purple color), then seasoned ground beef, a slice of hard-boiled egg, a spoonful of tomato sauce, crumbled queso seco, and chopped parsley on top. It is architecture. Every bite has every layer.

You find enchiladas at every market in Guatemala. Vendors build them to order, assembly-line style. They cost Q15-25 each and are among the most satisfying meals you can eat standing up.

Ingredients

For the Curtido (Pickled Vegetable Salad)

• 4 medium beets, boiled until tender, peeled and diced small
• 2 medium carrots, boiled until tender, diced small
• 1 cup cooked green peas (arvejas)
• 1 cup cooked green beans (ejotes), diced small
• 1/2 cup white vinegar
• 1 tablespoon sugar
• Salt to taste

For the Ground Beef

• 1 lb (450g) ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons tomato sauce
• 1 tablespoon vegetable oil
• Salt and pepper to taste

For Assembly

• 10 tostadas (or fry corn tortillas until crispy)
• 1 head lettuce, leaves separated and dried
• 3 hard-boiled eggs, sliced into rounds
• 1/2 cup queso seco or Cotija cheese, crumbled
• Fresh parsley (perejil), finely chopped
• Tomato sauce or salsa for drizzling

Step-by-Step Instructions

Step 1: Make the curtido (at least 1 hour ahead, ideally overnight). Boil the beets and carrots separately until tender. Peel the beets. Dice beets, carrots, and green beans into small, uniform pieces. Combine in a bowl with the cooked peas. Add vinegar, sugar, and salt. Toss well. Cover and refrigerate for at least 1 hour. The longer it marinates, the better the flavor.

Step 2: Cook the ground beef. Heat oil in a skillet over medium-high heat. Saute the diced onion until translucent (3 minutes). Add garlic and cook 1 minute. Add ground beef, breaking it up with a spatula. Season with salt and pepper. Cook until fully browned. Add tomato sauce and simmer for 10 minutes until the meat is flavorful and not dry. Set aside.

Step 3: Prepare the eggs. Place eggs in a saucepan, cover with cold water. Bring to a boil, turn off heat, cover, and let sit for 12 minutes. Transfer to ice water. Peel and slice into rounds.

Step 4: Assemble each enchilada. Work quickly so the tostada stays crispy:

1. Place a tostada on a plate
2. Set a leaf of lettuce on top
3. Add a generous spoonful (3-4 tablespoons) of curtido
4. Add a spoonful of ground beef
5. Place a slice of hard-boiled egg
6. Drizzle with tomato sauce
7. Sprinkle crumbled queso seco
8. Top with chopped parsley

Step 5: Serve immediately. Enchiladas must be eaten right after assembly. The tostada starts absorbing moisture from the curtido within minutes and loses its crunch. This is why market vendors assemble them to order.

Como Lo Hacemos en Guatemala (Local Tips)

The beet curtido needs time. Making it the night before gives the best results. The vinegar penetrates the vegetables and the beet color bleeds into everything, creating that signature pink-red hue.

Queso seco is not queso fresco. Guatemalan queso seco is dry, salty, and crumbly – more like Parmesan than mozzarella. Cotija cheese is the closest substitute in the US.

At the market, you eat them standing up. Enchiladas are street food. The vendor has everything in metal pans, assembles your enchilada in 30 seconds, and you eat it right there. Getting the whole thing in your mouth without the tostada cracking is an acquired skill.

Some families add sliced radishes on top for extra crunch. Others add a thin spread of guacamol (Guatemalan-style, thinner than Mexican guacamole) under the curtido.

Find Ingredients in the US

Approximate Nutrition (per enchilada)

More Guatemalan recipes: Hilachas (Shredded Beef) | Pepian (National Dish) | Chuchitos (Corn Tamales)

Related: Guatemala Food Guide | Food Prices