Guatemalan Jardineras Recipe
Whether you're a meat lover or a vegetarian, this dish can be customized to suit your taste. It offers a ton of fillings and toppings, allowing you to get creative in the kitchen. From succulent chicken and beef to hearty beans and veggies, the possibilities are endless.
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Servings: 8 Servings
Calories: 650 kcal
Equipment
- Skillet Used to warm tortillas and fry the Jardineras .
- Saucepan Used to heat the refried beans.
- Deep Skillet or Frying Pan Used to fry the Jardineras .
- Non-stick Skillet Used to warm tortillas.
- Cutting Board Used to prepare and slice ingredients.
- Knife Used for cutting and slicing ingredients.
- Small Bowl Used to mix the tomato salsa and tomato sauce.
Ingredients
- 8 tortillas large
- 2 cups chicken cooked and shredded
- 1 cup black beans refried
- 2 cups cabbage finely shredded
- 2 tomatoes diced medium-sized
- 1 onion thinly sliced medium-sized
- 4-6 radishes thinly sliced
- 1 cup queso fresco rumbled Guatemalan fresh cheese
- 1/2 cup tomato salsa such as Salsa Lizano or similar
- 8 ounces tomato sauce
- Vegetable oil for frying
- Salt and pepper to taste
Instructions
Prepare the Fillings:
- a. Cook and shred the chicken.
- b. Heat the refried black beans in a saucepan until warmed through.
- c. Shred the cabbage into thin strips.
- d. Dice the tomatoes.
- e. Thinly slice the onion.
- f. Slice the radishes thinly.
- g. Crumble the queso fresco.
Warm the Tortillas:
- a. Heat a non-stick skillet over medium heat.
- b. Place a tortilla in the skillet and warm for about 15-20 seconds on each side.
- c. Repeat for the remaining tortillas, stacking them on a plate and covering with a clean kitchen towel to keep warm.
Assemble the Jardineras:
- a. Take a warm tortilla and spread a spoonful of refried beans in the center.
- b. Add a portion of shredded chicken on top of the beans.
- c. Roll the tortilla tightly, enclosing the filling.
- d. Repeat the process for the remaining tortillas and fillings.
Fry the Jardineras:
- a. Heat vegetable oil in a deep skillet or frying pan over medium heat.
- b. Carefully place the rolled Jardineras in the hot oil, seam-side down.
- c. Fry until golden brown and crispy, turning occasionally to ensure even cooking.
- d. Once fried, transfer the Jardineras to a paper towel-lined plate to drain excess oil.
Prepare the Toppings:
- a. In a small bowl, mix together the Guatemalan tomato salsa and Guatemalan tomato sauce.
- b. Season with salt and pepper to taste.
Serve the Jardineras:
- a. Place a couple of fried Jardineras on a serving plate.
- b. Drizzle the prepared tomato sauce mixture over the Jardineras .
- c. Top with shredded cabbage, diced tomatoes, sliced onions, sliced radishes, and crumbled queso fresco.
- d. Repeat for the remaining Jardineras .
Notes
Warm tortillas in batches to maintain their softness.
Keep the fillings warm before assembling the Jardineras for better taste.
Use leftover rotisserie chicken to save time on cooking and shredding.
Double the recipe and freeze extra Jardineras for future meals.
Customize the fillings according to personal preferences.
Serve with a squeeze of lime juice for added freshness.
Experiment with different toppings and garnishes for varied flavors.
Nutrition
Calories: 650kcal | Carbohydrates: 25g | Protein: 8g | Fat: 57g | Saturated Fat: 18g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 476mg | Potassium: 345mg | Fiber: 4g | Sugar: 4g | Vitamin A: 521IU | Vitamin C: 14mg | Calcium: 154mg | Iron: 2mg
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