Guatemalan Enchiladas or "Tostadas"

Yield: 10 servings

1lb beef rochoy (still don't know translation for this term)
1/2 cup finely shredded carrot
1/2 cup finely chopped green beans
1/2 cup baby peas
1 cup beets, finely chopped, curtida (will translate this term later)
4 tomatoes
2 onions
2 cloves garlic
2 bay leaves
3 pimientas de castilla
2 ramas de tomillo (will translate later)
2 hard boiled eggs, sliced into 1/8-1/4 inch thick slices for garnish
Chopped parsley
Dry queso duro, (white, hard cheese) crumbled
Green leaf or butter lettuce
10 fried corn tortillas or tostadas
Salt and pepper to taste

1. Wash and mix the beef with water, salt, one onion, one tomato, and 3 pimientas de Castilla.
2. Once the meat is cooked, remove from heat and piquela grueso (will translate later).
3. Cueza (will translate later) separately the finely chopped vegetables.
4. Prepare the fried sauce with 3 peeled tomatoes, remove the seeds, and chop them, combine with a finely chopped onione and the garlic, the bay leaves and tomillo. Fry the mixture in a little bit of oil and then add the meat and vegetables. Season with salt, pepper and a little vinegar. Allow to fry for a few minutes and then remove from heat.
5. Over each fried tortilla add some of the sauce , a leaf of lettuce some of the meat, beets, and then a slice of the egg. Sprinkle with the cheese and some parsley.
6. It is best to fry the tortillas when they are raw still if that is within your reach.
   

Recipe from Luz A. de Dieguez