Enchiladas Guatemaltecas

Step by stepInstructions

1. Cook the ground beef with half the onion and the garlic until browned; add the potatoes, carrot, raisins, and cumin, season with salt and pepper, and cook until the vegetables are tender; set the picadillo aside.
2. Fry the tortillas in hot oil until crisp, draining them on paper towels.
3. Blend the tomatoes with the remaining onion and a pinch of salt, then simmer the sauce for 10 minutes until slightly thickened.
4. Assemble each enchilada: fried tortilla, a layer of curtido, a generous spoonful of picadillo, a drizzle of tomato sauce, slices of hard-boiled egg, and a shower of dry cheese.
5. Serve immediately, one per plate, with extra curtido on the side.