GUATEMALAN CHILAQUILAS
A delicious tortilla dish, easy and cheap to prepare. You can also prepare a green sauce to go with it.
Provided by Maria Pereira
Categories Main Dish Recipes Sandwich Recipes
Time 29m
Yield 6
Number Of Ingredients 6
Steps:
- Combine tomato and red onion in a food processor; blend, slowly adding queso fresco, until a paste forms.
- Fold corn tortillas in half and fill them with the tomato and red onion paste.
- Beat egg whites in a bowl with an electric mixer until foamy. Add egg yolks one by one, mixing thoroughly until blended into the egg whites.
- Heat 2 to 3 tablespoons oil in a large skillet over medium heat. Dip 1 filled tortilla into the egg mixture to coat both sides, letting excess drip back into the bowl. Cook until golden brown, about 2 minutes per side. Repeat with remaining oil and filled tortillas.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 29.3 g, Cholesterol 80.4 mg, Fat 19.6 g, Fiber 4 g, Protein 12.3 g, SaturatedFat 4.6 g, Sodium 123.4 mg, Sugar 2.2 g
MIXTAS (GUATEMALAN)
From More Family Favorites - A Collection of Recipes by Bethel Temple Missionettes of Demores, Georgia. Good with refried beans and/or rice.
Provided by NELady
Categories Lunch/Snacks
Time 20m
Yield 10 mixtas, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mixtas: Heat hot dogs. Cook cabbage in salted water until tender. Heat flour tortillas. Serve hot dogs on tortillas. Top with cabbage, guacamole and salsa, if desired.
- Guacamole: Smash avocados and mix until smooth. Add garlic salt and lemon juice. Mix well.
Nutrition Facts : Calories 1202.2, Fat 69.1, SaturatedFat 19.7, Cholesterol 59.6, Sodium 2438.2, Carbohydrate 117.6, Fiber 19.6, Sugar 14.7, Protein 32.8
GUATEMALAN CHILAQUILAS
A delicious tortilla dish, easy and cheap to prepare. You can also prepare a green sauce to go with it.
Provided by Maria Pereira
Categories Sandwiches
Time 29m
Yield 6
Number Of Ingredients 6
Steps:
- Combine tomato and red onion in a food processor; blend, slowly adding queso fresco, until a paste forms.
- Fold corn tortillas in half and fill them with the tomato and red onion paste.
- Beat egg whites in a bowl with an electric mixer until foamy. Add egg yolks one by one, mixing thoroughly until blended into the egg whites.
- Heat 2 to 3 tablespoons oil in a large skillet over medium heat. Dip 1 filled tortilla into the egg mixture to coat both sides, letting excess drip back into the bowl. Cook until golden brown, about 2 minutes per side. Repeat with remaining oil and filled tortillas.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 29.3 g, Cholesterol 80.4 mg, Fat 19.6 g, Fiber 4 g, Protein 12.3 g, SaturatedFat 4.6 g, Sodium 123.4 mg, Sugar 2.2 g
GUATEMALAN PACHES AS MADE BY ERWIN PEREZ RECIPE BY TASTY
Here's what you need: pepitas, sesame seeds, francese rolls, medium tomatoes, tomatilloes, pasilla chile, dried guajillo chile, small onions, garlic, pork shoulder, salt, water, ground allspice, pork lard, annatto paste, russet potato, instant corn masa, banana leaves
Provided by Matthew Johnson
Categories Lunch
Yield 24 servings
Number Of Ingredients 18
Steps:
- In a medium cast iron skillet over medium-high heat, toast the pepitas and sesame seeds until aromatic and lightly browned, 2-4 minutes. Transfer the seeds to a small bowl and return the pan to the heat.
- Add the Francese rolls to the pan and toast until charred on both sides, about 5 minutes. Transfer the charred bread to a pan and cover with water. Let soak for 1 hour.
- Add the tomatoes, tomatillos, ½ of an onion, pasilla, guajillo, and 1 clove of garlic to the pan and char on all sides, 10-20 minutes. Remove items as they become charred and set aside.
- In a medium pot, combine the cubed pork, salt, ½ of an onion, 1 garlic clove, and the water. Bring to a boil, then cover and simmer for 1 hour, or until the pork is tender. Strain the pork from the broth and set both aside.
- Squeeze out as much water as possible from the soaked bread, then add to a blender with the toasted seeds, charred vegetables, pepper, and allspice. Blend until smooth. Set aside.
- Add the pork lard to a medium bowl and microwave for 2 minutes, until melted. Stir in the annatto paste until smooth. Set aside.
- Add the hot, peeled potatoes to a large roasting pan. Mash the potatoes until smooth. Add the melted lard mixture, half the of blended tomatillo sauce, and ½ of the instant corn masa. Mix with your hands until well combined. Season with salt. The mixture should be red and somewhat tacky. If the dough is too dry, add more of the sauce. If too thin, add more corn masa.
- To assemble the paches, lay a banana leaf on a clean work surface. Add a bit of potato dough to the center. Place some of the meat in the center, covering with the potato dough. Fold the leaf around the dough, then wrap with a second leaf and a piece of aluminum foil. Repeat with the remaining ingredients.
- Layer a base of banana leaves in a large pot and place the wrapped paches on top. Fill the pot halfway with water. Cover the top with more banana leaves and the lid, then steam over medium heat for 1 hour. Remove the paches from the pot and let cool slightly.
- Enjoy!
Nutrition Facts : Calories 468 calories, Carbohydrate 40 grams, Fat 27 grams, Fiber 4 grams, Protein 15 grams, Sugar 3 grams
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