Sunday, July 8, 2012

Guatemalan Enchiladas (Tostadas)


While digging in the archives (my memory card), I've come across a lot of stuff I made, drank or ate, that I never got around to posting.  I think I'm gonna set aside a certain day every week to blog about such things.   



My pop's woman made this tasty little number.  She's Guatemalan but she couldn't tell me if this dish has a name or if it's even indigenous to her motherland.  No matter.  Although, I think my narrow-minded dad didn't like it, I did.  She fried tortillas til they were toasty and topped them with lettuce, pickled red cabbage, a ground beef mixture and topped it with hard boiled eggs and grated semi-salty cheese.  I liked the dish but I wish we had some sort of salsa to drizzle over the top.  And while the egg was nice, I think a soft boiled egg, poached egg or fried egg would have been better.  Maybe the runny yolk would have filled the void of not having a sauce on the tostada for me.  But I'm just splitting hairs.  I'd gladly eat this again, as is.  


     

4 comments:

  1. Lol! The Guatemalans in my family call this dish Enchiladas. It's quite a different enchilada but an acquired good tasty dish.

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  2. Dang baby, these look good!! I want some!!

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  3. Sure, I'll give you some! Afterwards, we can eat some of these! ;)

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  4. Thanks for the clarification, Crispy...I mean, Chrisp!

    And yes, despite the fact that they were somewhat bitter due to the cabbage, they were quite good. I don't mind bitter.

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