Con Mi Suegra

Video: ConMiSuegra (@conmisuegra) | TikTok

For pickled vegetables:

• 5 cups water
• 2.5 cups vinegar
• 4 each beets, boiled, peeled and julienned
• 1/2 head red or green cabbage, julienned
• 2 each carrots, peeled and julienned
• 1/2 lb green beans, ends trimmed and cut on a bias
• 1/2 cup frozen peas
• salt and pepper
• 2 bay leaves

Put all ingredients in a large bowl, cover and refrigerate overnight.

For meat mixture:

• 1 lb ground beef
• 1/4 each white onion, diced
• 2 cloves garlic, minced
• 1 tbsp oregano
• salt and pepper
• 1 tbsp beef bouillon

Sauté onion in a little vegetable oil until translucent. Add garlic and cook until fragrant, about 1 minute. Add ground beef, oregano, salt, pepper, and bouillon. Cook until meat is thoroughly browned.

For tomato sauce:

• 4 each roma tomatoes
• 1 clove garlic
• 1/4 each white onion
• 1 cup water

Add all ingredients to a saucepan and boil until tomatoes are soft. Blend sauce and set aside.

To build enchiladas:

• 12 each tostadas
• 1 head green leaf lettuce, washed and separated
• 4 each peeled, hardboiled eggs, sliced
• Cotija cheese for garnish
• 1/2 bunch parsley, chopped
• 1/2 each white onion, sliced into rings

Layer tostada with lettuce, pickled vegetables, meat, tomato sauce, egg, white onion rings, cotija cheese, and parsley.