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VEGETABLE ESCABECHE
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Place in a saucepan covered with salted water to taste.
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Add 1 tsp of vinegar.
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Boil until tender about 40 minutes.
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Drain and run cold water over beets.
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Cut beets into small squares.
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Place 4 cups of water in a large sauce pan.
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Add the green beans, carrots, green peas and bay leaf.
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Bring water to a boil and cook vegetables until soft (don’t overcook as you still want some crunch).
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Let the vegetables cook and then chop the green beans and carrots into small pieces.
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Mix the vegetables and beets together.
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Add thyme and laurel to the mixture as well as the vinegar and one tablespoon of olive oil.
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Season with salt and pepper.
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GROUND BEEF
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Chop 1 tomato and half of one onion.
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Place a large saucepan over medium heat.
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Add one tablespoon of olive oil.
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Add the onion and sauté until translucent, add the tomato and sauté for a 2 or 3 minutes until softened.
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Remove 2/3 of the tomato and onion mixture from the sauce pan and set aside.
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Leave the remaining 1/3 of the mixture in the sauce pan and add the one more tablespoon of olive oil and the ground beef.
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Saute until beef is browned, about 10 minutes.
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TOMATO SAUCE
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Place half of the onion and two tomatoes on a pot and bring to a boil.
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Cook until tomatoes are soft.
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Remove tomatoes and onion from the heat, drain and let the vegetables cool.
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Remove the skin from the tomato.
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Place tomatoes and onion in blender and blend until smooth.
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Season with salt and pepper to taste.
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ASSEMBLING THE ENCHILADAS
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To assemble the enchiladas place a lettuce leaf on the tostada, add a couple of tablespoons of vegetable escabeche on top of the lettuce leaf, add a couple of tablespoons of ground meat, top with one slice of hard boiled egg, drizzle a tablespoon of tomato sauce and sprinkle with cheese and fresh parsley.