Enchiladas guatemaltecas – beet salad tostadas

Ingredients

• 8 ready-made corn tostadas
• 300 g minced beef
• 250 g cooked beetroot, finely diced
• 150 g finely shredded cabbage
• 1 carrot, finely diced
• 100 g green beans, finely chopped
• 1 finely chopped onion
• 2 tbsp oil
• 3 tbsp white wine vinegar
• 1 tsp dried oregano
• 3 hard-boiled eggs
• 100 g crumbled fresh cheese
• 8 small lettuce leaves
• salt and pepper

Method

1. 1Blanch carrot and beans for 4–5 minutes. Cool and mix with beetroot, cabbage, half the onion, vinegar and oregano. Season with salt and leave for 20 minutes.
2. 2Sauté remaining onion in oil. Add beef, cook through and season with salt and pepper.
3. 3Slice eggs and drain the beet salad slightly.
4. 4Place lettuce on tostadas, add meat and beet salad and top with eggs and cheese. Serve immediately while the bases are crisp.