Making The Vegetable Escabeche

1. Place beets in a saucepan covered with salted water to taste.
2. Add 1 tsp of vinegar.
3. Boil until tender about 40 minutes.
4. Drain and run cold water over the beets.
5. Cut beets into small squares.
6. Place 4 cups of water in a large saucepan.
7. Add the green beans, carrots, green peas, and bay leaf.
8. Bring water to a boil and cook vegetables until soft (don’t overcook as you still want some crunch).
9. Let the vegetables cook and then chop the green beans and carrots into small pieces.
10. Mix the vegetables and beets.
11. Add thyme and laurel to the mixture as well as the vinegar and one tablespoon of olive oil.
12. Season with salt and pepper.

Cooking The Ground Beef

1. Chop 1 tomato and half of one onion.
2. Place a large saucepan over medium heat.
3. Add one tablespoon of olive oil.
4. Add the onion and sauté until translucent, add the tomato and sauté for 2 or 3 minutes until softened.
5. Remove 2/3 of the tomato and onion mixture from the saucepan and set aside.
6. Leave the remaining 1/3 of the mixture in the saucepan and add one more tablespoon of olive oil and the ground beef.
7. Saute until beef is browned, about 10 minutes.

Making The Tomato Sauce

1. Place half of the onion and two tomatoes in a pot and bring to a boil.
2. Cook until tomatoes are soft.
3. Remove tomatoes and onion from the heat, drain, and let the vegetables cool.
4. Remove the skin from the tomato.
5. Place tomatoes and onion in a blender and blend until smooth.
6. Season with salt and pepper to taste.

Assembling The Guatemalan Enchiladas

1. 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.