Soup  Salad-1  Salad-2  Black Tamales  Beef-1  Beef-2  Beef-3  Chicken-1  Chicken-2  Chicken-3   Stuffed Dumplings   Fruit Salad  Fried Plantains

 

Corn Soup

Source: http://www.elca.org/dgm/country_packet/guatemala/recipe.html serves 4

 

Kernels from 3 fresh ears of Corn or 1 16-ounce can of sweet corn
1 Onion, sliced finely
1 T Margarine
2 T Flour
2 ½ c Milk

If using fresh corn, cook it in boiling water for 5 to 10 minutes until tender. Drain, keeping water. If you use canned corn, drain and keep liquid. Melt the margarine in a large saucepan and cook the onion until it is soft. Sprinkle in the flour, mixing well. Cook a couple of minutes, stirring constantly. Remove pan from heat and slowly pour in the milk, stirring to give a smooth consistency. Add the corn kernels, along with salt and pepper to taste, and about ½ cup reserved liquid. Bring the soup to a gentle boil, stirring as the mixture thickens. Simmer for a few minutes. Serve hot.

 

Ensalada Mixta de Frijoles (Mixed Bean Salad)

 

1 lb canned Red Beans
1 lb canned Broad Beans
½ lb White Beans, soaked overnight in water
1 lb fresh String Beans (green beans)
1 lb fresh Yellow String Beans
½ c Sour Cream
¼ c chopped Parsley
½ c Salad Oil
1/3 c Lime juice
1 t Salt
Pinch Pepper

Drain and rinse the canned beans. Drain the white beans. Cook the green and yellow beans for 5 minutes. Mix the sour cream, parsley, oil, lime juice, salt, and pepper and prepare a dressing. Pour the dressing over the mix of beans and refrigerate for 3 hours.

Picado de Rabano (Radish Salad)

1/2 pound radishes (about 20)
12 fresh mint leaves, finely chopped
Salt to taste
1/4 cup of a mix containing 2/3 orange juice and 1/3 lemon juice (or use Seville bitter orange juice if available)

Trim and thinly slice the radishes. Combine sliced radishes with remaining ingredients in a bowl and serve as a salad. Serves 2-4

 

Tamales Negros (Black Tamales)

Sauce:
2 Tbs squash seeds, toasted
2 Tbs sesame seeds, toasted
1 chile pasa, toasted
1 chile guaque, toasted
1 tsp ground cinnamon
1 /4 cup toasted bread crumbs
2 pounds ripe tomatoes, sliced
2 ounces bitter chocolate, melted
1/2 cup water
1 pound boneless chicken

Dough:
2 pounds masa harina
6 cups water
1/4 cup sugar
1/2 pound butter or margarine, melted

Prepare a smooth sauce in the food processor with all the sauce ingredients except the chicken. Cook the sauce and the chicken together in a covered pan over moderate to low heat for 20 minutes. Remove the chicken and cut it into 2 inch cubes. Set aside the chicken and the sauce. Mix the dough ingredients together and simmer in a pan over low heat for 30 minutes, stirring frequently, until the mash is thick and smooth. Set aside.

Assembling the Tamale: Aluminum foil cut into 12 inch squares (if you can find banana leaves, this is what they use in Guatemala) 1 small dired pitted prune for each tamale 2 raisins for each tamale 2 pitted green olives for each tamale Put 1/2 cup of the dough in the center of the foil sheet. Smooth it out to a rectangle 4x5 inches and 1 inch thick. Top this with 2 Tbs of the sauce and 1 cube of chicken. Around the side gently press in the prune, raisins and olives. Fold the foil toward the center, seal it, then give the ends a twist around to seal the ends. (If you found banana leaves, you would fold it into a packet and tie with string).

Cook in a steamer over moderate heat for 1 1/2 hours. To serve, unfold the foil and cut around the edges with scissors, leaving the center part of the foil intact. It is your plate. For banana leaves, cut string and unfold. Serve hot. Serves 7 or 8

 

Frijoles con Carne a la Antigua

Source: http://www.mayaparadise.net/recipes.htm

2 cloves Garlic, chopped finely
1 medium Onion, chopped
2 T Vegetable Oil
1 lb lean, Ground Beef
2 lb canned Tomatoes, chopped
2-1/2 c Water
2 fresh Tomatoes, peeled, deseeded, and chopped
1 chopped Green Chile
2 T Chile powder
1 T Paprika
1 T Thyme
½ t Dry Oregano
½ t Dry Basil Leaves
½ t Cayenne Pepper
½ t Salt
1 lb Canned Red Beans, rinsed
½ c coarsely grated Cheddar Cheese
½ c coarsely grated Swiss Cheese

In a stewpot, sauté the garlic and onion in the oil until soft. Add the ground beef and cook until well done. Drain the oil from the pot and add the canned tomatoes, water, fresh tomatoes, green chile, spices, and red beans. Bring to a boil, then reduce heat and simmer over low heat for 2-1/2 to 3 hours. Serve in soup bowls and top with the grated cheeses. Serve with garlic bread.

 

Carne en Jocon (Beef in Tomato and Pepper Sauce)

Source: http://expedition.bensenville.lib.il.us/CentralAmerica/Guatemala/recipes/CarneenJocon.htm

¼ c Peanut Oil
1 med Onion, finely chopped
2 cloves Garlic 
2 Red or Green Bell peppers, seeded & chopped
1 fresh Hot Red or Green Pepper, seeded & chopped
3 lb lean boneless Beef Chuck, cut into 1 inch cubes
10 oz can Mexican Green Tomatoes w/ liquid
4 med Tomatoes, peeled and coarsely chopped
1 Bay Leaf
2 Cloves
½ t Oregano
Salt and Pepper
½ c Beef Stock, more or less
2 stale Tortillas, or 2 T masa harina or 2 T cornmeal

Heat oil in heavy saucepan or casserole and sauté onion garlic and peppers until the onion is soft. Add the meat and the other ingredients except the tortilla. The liquid should barely cover the meat. Add a little more stock if necessary. Cover and simmer gently until the beef is tender, about 2 hours. If using tortillas soak in cold water, and crumble like breadcrumbs. Add to the casserole and simmer uncovered, until the sauce is thickened. If using masa harina or cornmeal mix with a little cold water and stir into the stew, cooking just until the sauce is thickened. Serve stew on a bed of rice.

 

Carne en Adobo (Beef in Tomato and Pepper Sauce)

1/4 cup vegetable oil
1 medium onion
chopped 3 clove garlic chopped
2 red peppers, seeded and chopped
3 pounds lean boneless beef chuck, cut into 1 inch cubes
10 ounces canned tomatillos
4 medium tomatoes, coarsely chopped
1 bay leaf
2 cloves
1/2 tsp oregano
Salt, pepper
1/2 cup beef stock
2 stale tortillas

Heat oil in saucepan and saute onion, garlic and pepper until onion is soft. Add meat and everything else except tortillas. Add more stock if needed so liquid barely covers meat. Cover, simmer gently 2 hours until beef is tender. Soak tortillas in water, squeeze them out and crumble. Add to casserole and simmer uncovered until sauce thickens.

 

Jocon (Chicken in Green Sauce)

Source: http://food4.epicurious.com/HyperNews/get/regions/16/3.html

1 Chicken, cut into serving pieces, loose skin and fat discarded
4 c Water
1 t Salt
2 Tortillas, sliced
1 T Pepitoria (squash seeds)
½ c Sesame Seeds
1 c Cilantro, packed
1 c sliced Scallions, green part only
1/2 cup sliced Tomatillos
1 to 2 t Hot Green Chile slices
1 T Corn Oil

 

Cook the chicken in the water with the salt in a covered kettle until soft, about 30 minutes. Remove the chicken and set aside. Reserve broth and soak tortillas in it. Toast the squash seeds and sesame seeds in a dry skillet over moderate to low heat until they turn a light tan color, about 10 minutes. Prepare sauce in processor. First grind the squash and sesame seeds. Add the cilantro, scallions, tomatillos, hot chile pepper and 1 cup of the reserved broth. Add the soaked tortillas and process to a smooth paste. Brown the chicken pieces in oil over moderate heat for 5 minutes. Add the green sauce and the balance of the broth, about 2 cups. Simmer over low heat for 15 minutes, until the sauce is reduced to a thick, rich, green consistency.

Arroz con Pollo Chapina (Guatemala Style Chicken and Rice)

3 lbs chicken pieces, skin and fat discarded
1 Tbs corn oil
1 tsp salt
1/4 tsp black pepper
1/2 cup chopped onion
1 garlic clove, chopped fine
1/2 cup chopped ripe tomato
1 1/2 cups raw rice
1 cup sliced carrots
1/3 cup stuffed green olives
1 Tbs caper
2 1/2 cups chicken broth
1 cup green peas
1/2 cup sweet red pimiento, cut into strips
1 hard cooked egg, sliced
2 Tbs grated Parmesan cheese

In a large skillet brown the chicken in the oil over medium heat for 20 minutes. Sprinkle with 1/2 tsp salt and the black pepper. Remove the chicken and set aside. In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 minutes. Add the rice and fry for 2 minutes more. Add the carrots, olives and capers and mix everything together. Pour in the broth and chicken pieces. Bring to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 minutes. Add the green peas. Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape. Bake in a 300F oven for 30 minutes. Fluff up the mixture once or twice during the baking time. Serve warm. Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese. The rice should be dry, loose and not sticky. Serve with fried ripe plantain slices, a salsa picante and pickled vegetables. Serves 6

 

Jocon (Chicken in Green Sauce)

1 chicken, cut into serving pieces, loose skin and fat discarded
4 cups water
1 tsp salt
2 tortillas, sliced
1 Tbs pepitoria (squash seeds)
1/2 cup sesame seeds
1 cup cilantro, packed
1 cup sliced scallions, green part only
1/2 cup sliced tomatillos
1 to 2 tsp hot green chile slices
1 Tbs corn oil

Cook the chicken in the water with the salt in a covered kettle until soft, about 30 minutes. Remove the chicken and set aside. Reserve broth and soak tortillas in it. Toast the squash seeds and sesame seeds in a dry skillet over moderate to low heat until they turn a light tan color, about 10 minutes. Prepare sauce in processor. First grind the squash and sesame seeds. Add the cilantro, scallions, tomatillos, hot chile pepper and 1 cup of the reserved broth. Add the soaked tortillas and process to a smooth paste. Brown the chicken pieces in oil over moderate heat for 5 minutes. Add the green sauce and the balance of the broth, about 2 cups. Simmer over low heat for 15 minutes, until the sauce is reduced to a thick, rich, green consistency. Serve warm. Serves 4

Chuchitos (Cornmeal Dumplings Stuffed with Meat)

1 pound boneless chicken or pork
1 Tbs oil 2 cups sliced ripe tomatoes
1 chile guajillo, seeds and stem removed
2 Tbs water
4 cups masa harina
8 Tbs margarine, room temperature
1 1/2 cups cold water
1 tsp salt
Fresh green or dired cornhusks, wet

Cut the chicken or pork into 1 inch cubes and fry in oil over medium heat for 3 minutes. Set aside. Process the tomatoes, chile pepper and 2 Tbs water into a smooth sauce. Set aside. Mix the masa, margarine, 1 1/2 cups cold water and the salt together into a thick mush. Put 1/2 cup mush in each wet cornhusk, push and indentation into the mush, and add 1 Tbs sauce and a chunk of meat. Cover the stuffing with the mush and wrap the dumpling into a sausage shape with the corn leaves. Steam the chuchitos over hot water over moderate heat for 1 1/2 hours. Unwrap and eat warm or at room temperature.

 

Dulce de Durazno y Melón (Peaches and Cantaloupe Dessert)

2 pounds Peaches
1 Cantaloupe
2 Limes
½ c Water
1 stick Cinnamon
1 t Vanilla
1 lb Sugar, or as necessary.

Peel the peaches and the cantaloupe and cut into quarters. Add the remaining ingredients and boil until soft. Serve cold.

Platanos (Fried Plantains)

1 ripe plantain, with a yellow and black skin
2 Tbs oil Peel plantain.

Cut into 1/2 inch thick diagonal slices. Heat oil in skillet over medium heat and fry plantains for several minutes on each side until golden brown. Drain briefly on paper towels. Serve with fried black bean paste and tortillas.