Guatemalan Enchiladas

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The Foodies' Kitchen


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4 carrots

4 beets

2 lbs ground beef

2 chayotes (güisquil)

2 celery stalks

2 red bell peppers

1 head of garlic (adjust to your taste)

1 lb of green beans

2 bay leaves (dried)

½ a cabbage

½ lb onions

10 tostadas

20 oz olive oil

10 oz white vinegar

10 lettuce leaves

10 tomatoes

3 hard boiled eggs, sliced

¼ cup dried Guatemalan Cheese (Queso Seco)

salt and pepper

chopped cilantro

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