CURTIDO - Guatemalan Enchiladas-

This is the dinner my mom welcomed us with: Curtido and Frijoles. 

When people in the US think of Enchiladas they think of the rolls of tortillas with chicken smothered in sauce. When Guatemalans think of enchiladas we think of a construction of tostadas, sauce, meat, curtido, egg, dry cheese and parsley.

Recipe for Curtido:

Diced peeled carrots

Diced peeled beats

peas

Shredded cabbage

pickles onions

Diced bell pepper

Slivers onions

Sliced sauteed garlic

Cook the carrots, beats and peas all separately. Pour boiling water on top of cabbage and let sit for 5 minutes. Combine all ingredients, cooked, pickled and raw.

Dressing:

Olive oil, vinegar, dry ground mustard, thyme, bay leaves let it at room temperature for at least 4 hours. After that enjoy on tostadas. 

In my house my husband and I are Vegan, my kids are vegetarians in training and my parents eat everything so to enjoy this dish:

Vegans

Spread fresh tomato sauce on a tostada and the pile up the curtido and sprinkle with parsley. Enjoy with a side of beans.

Vegetarians

Spread fresh tomato sauce on a tostada and pile up the curtido, put a slice of boiled egg and sprinkle with cheese and parsley. Enjoy with a side of beans.

Non-Vegetarian

Spread fresh tomato sauce on a tostada, minced meat and pile up the curtido, put a slice of boiled egg and sprinkle with cheese and parsley. Enjoy with a side of beans.