Best Mixtas Guatemalan Recipes

MIXTAS (GUATEMALAN)

Mixtas (Guatemalan) image

From More Family Favorites - A Collection of Recipes by Bethel Temple Missionettes of Demores, Georgia. Good with refried beans and/or rice.

Provided by NELady

Categories Lunch/Snacks

Time 20m

Yield 10 mixtas, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 count) package hot dogs
1 (10 count) package flour tortillas
1 small cabbage, thinly sliced
salsa, for topping (use your favorite recipe or brand)
guacamole, for topping (recipe below)
3 ripe avocados
1 -2 tablespoon lemon juice
3/4 teaspoon garlic salt

Steps:

Mixtas: Heat hot dogs. Cook cabbage in salted water until tender. Heat flour tortillas. Serve hot dogs on tortillas. Top with cabbage, guacamole and salsa, if desired.
Guacamole: Smash avocados and mix until smooth. Add garlic salt and lemon juice. Mix well.

Nutrition Facts : Calories 1202.2, Fat 69.1, SaturatedFat 19.7, Cholesterol 59.6, Sodium 2438.2, Carbohydrate 117.6, Fiber 19.6, Sugar 14.7, Protein 32.8

GUATEMALAN HOT DOG (MIXTAS)

Guatemalan Hot Dog (Mixtas) image

Mixtas, known as Guatemalan street food, is nothing more than a hot dog on a tortilla. Each family has there own version and may even vary region to region. All I know is that they're gooooood...gooooood!

Provided by gailanng

Categories Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 (16 ounce) package soft tortillas, warmed
1 (12 -16 ounce) package all beef hot dogs, grilled
hot sauce (Tapatio or Sriracha)
1 (7 ounce) can chopped green chilies
1 (10 ounce) bag shredded cabbage (angel hair style or thinly slice half of one cabbage)
juice of one lime
2 tablespoons chopped cilantro
1 cup red onion, minced (or more to taste)
4 tablespoons olive oil
salt and pepper, to taste
2 ripe Hass avocadoes
1/4 red onion, minced
1/2 small lime, juiced
1 teaspoon dried oregano
1 pinch salt

Steps:

To Make The Guatemalan Slaw: Toss shredded cabbage with the juice of one lime, chopped cilantro and minced red onion. Drizzle with olive oil, enough to just coat the mixture. Season with salt and pepper.
To Make The Guacamole de Antigua: Remove the flesh from the avocado and mash with a fork in a bowl. Mix in the red onion. Squeeze the juice of half a lime over the mixture. Rub the teaspoon of oregano between you fingers to release the herb's oils and then add to avocado mixture. Add salt to taste.
To Make The Mixtas: When the hot dogs are done serve on warm tortillas (you may double layer the tortillas, if you prefer) with Guatemalan slaw, guacamole de Antigua, hot sauce and green chilies. Tip: Butterfly the hot dogs in half lengthwise for better piling.