For Cinco de Mayo, I was searching for a great appetizer recipe to bring to the parties and came across bite size chip appetizer which reminded me of the typical tostada/enchilada appetizers I ate when I was in Guatemala. I have wanted to make them since I got back from my trip, but completely forgot about them!
|El Jicaro, one of the villages we worked at in Guatemala|
The typical food in Guatemala is unbelievable. With so many different types of typical food, so I tried new food all the time! We ate guatemalan tortillas (so much better than traditional Mexican-style ones), frijoles, tamals de chipilin (my favorite), chiles relleno, chuchitos, chicharrones, tostadas, and these enchiladas!
In Guatemala, enchiladas are not your typical American-style enchiladas. There, enchiladas are fried tortillas topped with lettuce, pickled vegetables, beets and cheese. This was the very first thing I ate when I arrived in Guatemala. We were at Jose’s place and got to meet everyone :)
|Typical Food Appetizer plate, from one of the restaurants|
I was very nostalgic when making this dish because my Guatemala trip was probably one of the best trips I have ever taken. While traveling this beautiful country, I met the most amazing, welcoming, and self-less friends. I miss all my friends there so much! I know my dish can’t quite compare to my friends’ versions… but it was a decent attempt :) Typically, the enchiladas have cotija cheese, but I used goat cheese instead!
Enchiladas de Guatemala
- 1 bag tortilla round chips
- 4 beets, shredded
- 4 cups cabbage
- 1 cup carrots
- 1.25 cup rice vinegar
- 1 bag arugula
- 2.5 T brown sugar
- Cut, peel and shred beets (this was quite a workout!) Set aside.
- Boil a pot of water
- Combine cabbage and carrots in a bowl
- Pour the boiling water over the cabbage mixture, cover for 5 minutes, until veggies are soft, then drain
- Combine the cabbage mixture, beets and rice vinegar.
- Mix it all together and chill overnight in the fridge (it is such a pretty color!)
- I added a small bit of brown sugar the next morning to make it a little sweeter (optional)
|Beets, Cabbage and Carrots|
|Pickled with Rice Vinegar|