Guatemalan Chapina Enchiladas

Ingredients

• 0.5 Medium cabbage (Finely sliced; for the curtido.)
• 0.5 White onion (Cut into julienne strips; for the curtido.)
• 2 Medium beets (Cooked and diced.)
• 0.5 cup White vinegar (For the curtido.)
• 1 tsp Mustard (For the curtido.)
• 2 Bay leaves (For the curtido.)
• 0.5 tsp Thyme (For the curtido.)
• Salt and pepper (To taste; for the curtido.)
• 1 tbsp Oil (For the curtido.)
• 6 Ripe tomatoes (For the roasted recado.)
• 0.5 Onion (For the recado.)
• 2 Garlic cloves (For the recado.)
• 1 Guajillo chile (Seeded; for the recado.)
• 1 Pasilla chile (Seeded; for the recado.)
• 2 tbsp Pumpkin seeds (For the recado.)
• 1 tbsp Sesame seeds (For the recado.)
• 0.5 cup Water or broth (As needed, for the recado.)
• Salt (To taste; for the recado.)
• 2 Carrots (Cut into small dice.)
• 1.5 cup Chopped green beans (For the filling.)
• 2 cup Cooked, shredded chicken (For the filling.)
• 1 Bay leaf (For the filling.)
• 0.5 tsp Thyme (For the filling.)
• Salt and pepper (To taste; for the filling.)
• 1 tbsp Oil (For the filling.)
• 10 Tostadas (The recipe makes approximately 10–12 enchiladas.)
• Escarole lettuce (For assembling; quantity not specified.)
• 3 Hard-boiled eggs (Sliced.)
• Onion (Thinly sliced; for assembling.)
• Fresh parsley (For assembling; quantity not specified.)
• Grated hard cheese (For assembling; quantity not specified.)

Steps

1. 1

   Prepare the curtido by finely slicing the cabbage and cutting the white onion into julienne strips. Add the diced cooked beets.

2. 2

   Add the white vinegar, mustard, bay leaves, thyme, salt, pepper, and oil to the curtido. The source does not specify the resting time or the exact mixing method.

3. 3

   Prepare the roasted recado with the ripe tomatoes, onion, garlic cloves, seeded guajillo chile, and seeded pasilla chile. The source does not specify the roasting temperature, roasting time, or blending method.

4. 4

   Add the pumpkin seeds and sesame seeds to the recado, then add between ½ and ¾ cup of water or broth, as needed. Season with salt to taste.

5. 5

   For the filling, combine the small-diced carrots, chopped green beans, and cooked, shredded chicken.

6. 6

   Add the bay leaf, thyme, salt, pepper, and oil to the filling. The source does not indicate the cooking method or cooking time for the filling.

7. 7

   Assemble approximately 10–12 enchiladas by placing the curtido and chicken-and-vegetable filling on the tostadas.

8. 8

   Finish each tostada with escarole lettuce, sliced hard-boiled egg, thinly sliced onion, fresh parsley, and grated hard cheese.

Notes

The publication provides the ingredients and mentions a roasted recado, but does not include complete instructions, cooking temperatures, cooking times, or the resting time for the curtido. These details should be adjusted according to the usual technique of the person preparing the recipe.

Nutrition per serving

• main course
• Guatemalan cuisine
• enchiladas
• chicken
• traditional
• tostadas
• vegetables