October 21, 2020
  • 9:49 am Issue 3 of CSUDH Bulletin Live if You Want It
  • 3:24 pm Hispanic Heritage Month Update
  • 2:00 pm South Bay Economic Forecast Goes Virtual
  • 3:52 pm BREAKING NEWS: Classes for Spring to be Online, CSU Chancellor Announces
  • 9:39 am “Strikes” and Solidarity
  • 8:30 am March Into History: Just 5 in 1970, CSUDH Growth Shaped by Historic Event
  • 8:30 am Will the Bulletin Make Today Tomorrow?
  • 9:04 am Different Neighborhoods Warrant Rubber Bullets or Traffic Control For Protesters
  • 5:07 pm STAFF EDITORIAL: Even Socially Distant, We All Have to Work Together
  • 5:47 pm Transcript of CSUDH President Parham’s Coronavirus Announcement
  • 10:46 am Cal State Long Beach Suspends Face-to-Face Classes; CSUDH Discussing Contingency Plans
  • 5:26 pm Things Black People Should be Able to Get Away with This Month
  • 10:25 am Latinx Students Need a Place to Call Home
  • 2:35 pm Will Time Run Out Before Funds for PEGS? [UPDATED]
  • 5:18 pm Greatness Personified: Remembering Kobe Bryant
  • 8:41 am Year of the Rat? What’s That?
  • 6:20 am Artist Who Gave Life to Death and Inspired Countless Others Gets His Due at Dominguez Hills
  • 5:16 pm Why I’m Rooting for Dr. Cornel West
  • 5:00 pm Under Fire from the Feds, Vaping’s Future is Cloudy
  • 3:28 pm We’re Going to Need a Bigger Boat; Tsunami 3.0 Hits Campus, Enrollment Swells
  • 4:48 pm University Weathering a Wave of New Students
  • 9:21 pm The Bulletin’s Public Records Request Offers Springboard to Launch Gender Equity Discussion at CSUDH
  • 4:27 pm Black is the New Black: Raising the Capital on the “B” Word
  • 10:53 am Guns Up for Arrest: Student advocacy group pushes for CSU No Gun Zones–Including the Police
  • 4:09 pm Staff Editorial: Words on the First
  • 8:42 pm Carson Mayor Blasts Media, Landmark Libel Case in Keynote Address
  • 9:27 am Free Speech Week Calendar of Events Update
  • 6:02 am Food for Thought: 40% of Students are Food Insecure
  • 3:12 pm Academic Senate Rejects CSU GE Task Force & Report
  • 3:06 pm Work To Be Done
  • 5:56 pm ASI Elections: What You Need to Know
  • 8:02 pm CSUDH President Parham Announces Cancer Diagnosis
  • 9:47 am CSUDH Art Professor’s 20-Year Journey Results in First Local Showing of Film
  • 9:13 pm Free Speech or Free Hate area?
  • 9:08 pm CSUDH’s Best & Brightest Shine at Student Research Day
  • 9:05 pm Academic Senate Approves Gender Equity Task Force
  • 12:37 pm When Dr. Davis speaks, Toros Pay Close Attention
  • 3:38 pm Investing in the Future: Dr. Thomas A. Parham Reflects on the Past Eight Months and Contemplates​ the University’s Future
  • 3:24 pm Green Olive to Open By End of Feb; Starbucks Not Until Fall
  • 3:20 pm Gov. Newsom’s Proposed Budget Hailed for Extensive Funding Increases
  • 3:08 pm Out of the Classroom: Labor and Community Organizing Course Aims to Teach Students How to Organize for Social Justice
  • 2:54 pm The Other Route in Professional Sports
  • 9:02 am Hail to the New Chief, CSUDH President Thomas Parham
  • 3:36 pm Career Center Holds Major/Minor Fair
  • 5:34 pm After Unexpected Delay, Undocumented Becomes More Intimate Theatrical Production
  • 1:30 pm What to Expect When You’re Expecting New Buildings
  • 3:16 am Today is Your Lucky Day Because Today is Bulletin Day
  • 3:04 am The Rebirth of the Gerald Desmond Bridge
  • 12:10 pm Tales Of A Pizza Boy
  • 8:00 am Voter Registration Drives Changed to Social Media Posts
  • 7:42 pm GET ON THE HORN: Rams Week 6 Preview vs San Francisco 49ers
Story tips, concerns, questions?

Mama Oty’s (my grandma) special Guatemalan Enchiladas made from home. Photo by Melany Ruiz.

By Melany Ruiz, Assistant Opinion Editor

In honor of the independence of Guatemala and of Central American Countries, I am going to introduce how to make enchiladas, the Guatemalan version. Yes, it is not your usual meat stuffed tortilla with cheese… it’s actually a… Tostada? Yes! Guatemala has its own traditional way of making their enchiladas. 

The enchilada is divided into 4 parts: the tostada, the meat, the “Curtido” and the toppings. It seems like a lot but it’s really simple to make. 

Let’s start with our ingredients: 

  • 1 purple cabbage
  • A pack of store-bought Tostadas
  • 2-3 Carrots 
  • 1 Cauliflower
  • 1 Canned Beets or ½ pound of Beets
  • 2-3 Hard-boiled eggs
  • 1 package of Cotija Cheese 
  • 1 Can of Peas
  • 1 Can of Green Beans 
  • ½ pound of Green Onion 
  • 1/2 -1 pound of Pork/Beef ground meat 
  • 1 yellow onion for raw Onion slices  
  • 1 stem of Parsley 

The Tostada: 

There are two ways to go about this. You can get store-bought tortillas and fry them in oil to then make them into tostadas. OR you can buy already made tostadas from the grocery store. 

I like the second choice a lot more. 

The Meat: 

In a pot boil your meat. Add onions, garlic salt, and salt to the pot. Wait until your meat is fully ready. Once it is ready, take out your meat and on a chopping board cut the meat into small pieces, kind of like carnitas. Then grab a pan, add oil and fry the meat with some onion. This gives it extra flavor. 

The ‘Curtido’:

So you may be wondering, “What the heck is a Curtido?” No worries, let me explain. It is a purple vegetable salad. “WHAT?! A PURPLE VEGETABLE SALAD?” Yes, purple and no we will not use food coloring.  I will further explain how we can dye vegetables purple. 

In a pot, grab all your vegetables and canned vegetables, and boil them. The peas and green beans take a bit longer to boil so I would put those in first. BUT, leave the beats alone. Those beats will be handled separately. 

Make sure your vegetables are nice and soft, once they are done boiling, grab a pan and heat up some oil on it. In the pan, add your green onion heads, add a Bay leaf, Thyme, add about 4 oz of vinegar. This is what adds that ‘pickled’ taste to the Curtido. It adds that ‘curt’ for the Curtido. 

Mix in your veggies and that purple cabbage to the pan, and add salt to taste. 

Now, What do we do with the beats? Easy! 

The beets will be boiled in a separate pot and then added to the vegetable mixture. However, there is a shortcut. To save you time, you can get canned beets. If you have canned beets add to the vegetable pan, if not then, once beets are boiled, unpeel them, cut them up and then add it to the pan. 

The beets are the secret to making the vegetables turn purple. AHHH, see no food coloring needed. Once your vegetables are purple you are on the right track. Let’s move onto the toppings. 


Grab your hard-boiled eggs and slice them in fourths. Cut up your parsley into tiny pieces. Slice up some pieces of onion. Grab your cotija cheese. 

Optional: You can add some tomato salsa. All you need is canned tomato sauce and onion. In a pot add oil and put in your onion, cook until translucent. Then add a can of the tomato sauce and heat up until it boils. 

Okay, so now that that’s all done with. How in the world do I assemble it? I got you it’s pretty simple. 

Enchilada Tostada Assembly Order: 

  1.  Tostada 
  2. Place the meat on top of the tostada
  3. Add your Curtido 
  4. Add your piece of the hard-boiled egg 
  5.  Add the raw onion slice on top 
  6.  Add the cut-up parsley 
  7.  sprinkle some cotija cheese on top 
  8.  (optional): Add the tomato sauce. 

That was a lot of work, but it is totally worth it. You can now enjoy delicious Guatemalan Cuisine. Ahora disfruta!



Leave a Reply

%d bloggers like this: