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Guatemala (Guatemalan Recipes)

World Cuisine Recipes

   Generally, the food in Guatemala reflects that of its large northern neighbor, Mexico. Other influences on Guatemalan food include Spanish, Indian and French tastes. The main staple of Guatemalan food is corn, or maize. Corn is most often eaten in the form of tortillas, while tamales and corn on the cob are quite prevalent as well. Black beans are almost always on the menu, and together with corn, they generally characterize the base of the Maya diet. Eaten both whole and refried, beans are consumed at lunch and dinner and often find their way onto the breakfast plate. Guatemalan tortillas are made primarily from ground maize cooked over fire. Chicken, pork and beef tortillas are supplemented with rice, beans, cheese and guacamole. Tamales are one of the most popular snacks found in Guatemalan food, and consist of flavored cornmeal and meat which is steamed in a banana leaf wrapper. These corn-based staples of Guatemalan food can be found throughout the country. Closer to sea, coastal locales are known to serve some tasty seafood dishes.
Arroz Guatemalteco

2 cups rice
2 TBL peanut oil
1 cp mixed vegetables (carrots, celery, sweet red peppers and peas)
4 cps chicken or beef stock
Cooking Instructions:
Saute rice in oil, until rice has absorbed the oil but has not changed color. Add vegetable, salt and pepper, and 4 cups of stock. Bring to a boil, cover, reduce heat and simmer until liquid has been absorbed about twenty minutes.
Baked Bananas

4 Large bananas
½ Stick butter
2 Tablespoons honey
Lemon juice
Sour cream
Cooking Instructions:
Peel the bananas and cut them in half, lengthwise. Turn the oven on to 350 and grease a baking dish. Arrange bananas halves in the dish, dot with butter. Spread honey and lemon juice over the bananas. Bake for 15 minutes. Put the sour cream into a bowl and serve it with your baked bananas.
Banana Bread (Pan de Banano)

1/4 pound (1/2 cup) butter
1/2 cup sugar
1 pound ripe bananas (2 or 3 large)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon lemon juice
1 egg, well beaten
1-1/2 cups all-purpose flour
2 teaspoons baking powder
Cooking Instructions:
Soften the butter at room temperature and cream it with the sugar in a mixing bowl until light and fluffy. Mash the bananas and add to the butter and sugar mixture. Add the salt, cinnamon, lemon juice, and egg. Sift the flour with the baking powder and fold it into the liquid mixture. Pour the batter into a greased (9 by 5-inch) loaf pan. Bake in a preheated moderate (350 F.) oven for 1 hour, or until a cake tester comes out clean. Serve with honey as a cake bread, or as a pudding with cream or ice cream.
Beef in Tomato and Pepper Sauce (Carne en Jocon)

1/4 cup 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 lbs lean boneless beef chuck cut into 1 inch cubes
A 10 oz can Mexican green tomatoes w/ liquid
4 med tomatoes peeled and coarsely chopped
1 bay leaf
2 cloves
1/2 tsp oregano
Salt and Pepper
1/2 cp beef stock more or less
2 stale tortillas, or 2 Tbs masa harina or 2 TBs cornmeal
Cooking Instructions:
Heat oil in heavy saucepan or casserole and saute 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. Covered simmer gently until the beef is tender, about 2 hours. If using tortillas soak in cold water, and crumble like bread crumbs. 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.
Chicken Stew

1 3 pound chicken, cut into pieces
1-2 lemons
1/4 cup margarine
1/2 onion chopped
1/2 cup peeled and chopped tomatoes
2 big carrots, peeled and chopped
1 celery stalk, chopped
4 garlic cloves, chopped
5 medium potatoes, cut into cubes
1 cup green peas
1 tsp chopped parsley
t tsp vinegar
salt, pepper and oregano to taste
2 cups water with a bouillon cube
Cooking Instructions:
Soak the chicken pieces in lemon juice for about 2 minutes. Take out and drain.  Heat margarine and fry the chicken together with all the other ingredients, adding the potatoes and the consomme last. Add water if needed. Let it cook for an hour and serve with rice.
Christmas Bunuelos
Makes 1520 buñuelos
1 cup water
1/2 t anise seed
1/4 t salt
1/8 t baking soda
1 1/4 cup sifted flour
5 eggs
Oil for frying
2 to 3 cups sugar
1 cup water
1 cinnamon stick
Cooking Instructions:
In a saucepan over medium heat, mix the water, aniseed and salt. Bring the mixture to a boil, then add the baking soda and flour. Remove pan from heat and beat until flour is well mixed. Let the dough cool. Add eggs one by one, waiting until one egg has been completely mixed into the dough before adding the next. This process can be done by hand or with an electric mixer. Let the dough sit for at least one hour, covered with plastic or a cloth. Once the dough has set, heat enough oil in a saucepan so that small balls will be submerged for frying. Drop spoonfuls of the dough into hot oil. Do not crowd pan. Fry until golden brown.
   Place on a paper towel to remove excess grease. In a small pot bring sugar, water and cinnamon stick to a boil, and simmer about 5 minutes. Add vanilla, liquor or other flavors to taste. Serve with syrup.
Guatemalan Soup
Servings: 4
5 whole black peppercorns
5 cummins
1 piece clove
6 tomatoes
6 raw mil tomatoes (husk tomatoes)
Coriander, well ground
1 cup rice, uncooked
3 cups meat broth
Cooking Instructions:
Soak rice in enough water to cover. After rice has absorbed the water and softened, drain. Combine all ingredients and grind well. Add meat soup stock as desired and mix well. Simmer until all ingredients are cooked. Serve hot.
Guatemalan Tacos

5 large potatoes, cubed
1 pound lean ground beef
1/2 onion, chopped
salt and pepper to taste
4 tomatillos, husked and quartered
1 clove garlic, peeled
1 jalapeno chile pepper, diced
1/2 cup chopped fresh cilantro, or to taste
3 avocados, halved with pits removed
10 (6 inch) corn tortillas
Cooking Instructions:
Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain. While the potatoes are cooking, crumble the ground beef into a skillet over medium-high heat. Cook for a few minutes, then stir in the onion. Cook until meat is no longer pink, and the onion is tender. Drain excess grease, and gently stir in the potatoes. Season with salt and pepper to taste. Place the tomatillos, garlic, jalapeno, and cilantro into a blender. Squeeze avocados out of their skins into the blender. Process until smooth. Heat tortillas in a skillet until warm and flexible. Spoon on some of the meat mixture, and top with the sauce. Roll up.
Mayan Chicken Fricassee (Pollo en Pepian Dulce)

3-1/2 to 4-pound chicken, cut into serving pieces
2 cups chicken stock, about 1 tablespoon sesame seeds
1/2 cup pepitas (Mexican pumpkin seeds)
3 red bell peppers, seeded and coarsely chopped, or 5 canned pimientos, chopped
3 medium tomatoes, peeled and coarsely chopped
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons lard or vegetable oil
1/4 cup Seville (bitter) orange juice, or use two-thirds orange juice and one-third lime juice
1/2 teaspoon ground allspice salt, freshly ground pepper
1/4 cup seedless raisins butter
1/4 cup chopped almonds
Cooking Instructions:
Put the chicken pieces into a heavy casserole, pour in the stock, adding a little more to cover, if necessary. Cover and simmer until almost tender, about 30 minutes. In a blender or food processor grind the sesame and pumpkin seeds as fine as possible and shake through a sieve. Set aside. Put the peppers, tomatoes, onion, and garlic into a blender or food processor and reduce to a coarse puree. Mix the puree with the ground sesame and pumpkin seeds. Heat the lard or vegetable oil in a skillet, add the puree, and cook, over moderate heat, stirring constantly with a wooden spoon, for 5 minutes. Drain the chicken, reserve the stock, and return the chicken to the casserole. Add to the puree 1 cup of the stock, the Seville (bitter) orange juice, allspice, and salt and pepper to taste. Stir to mix, and pour over the chicken. Cover and simmer gently until the chicken is tender, about 15 minutes. Add a little more stock if necessary. The sauce should be thick. Soak the raisins in cold water to cover for 15 minutes. Drain thoroughly. Heat a little butter in a skillet and saute the almonds until they are golden. Drain. Transfer the chicken and sauce to a warmed serving dish and sprinkle with the raisins and almonds. Serve with rice.
Rellenitos de Platano

3 Plantains, not very ripe
1 cinnamon stick
1 1/2 cups fried black beans
2 ounces sugar
3 tbsp cooked cornmeal (polenta)
Cooking Instructions:
Wash the plantains and cut each into 5 to 6 pieces.  Cook them in a small amount of water together with the cinnamon stick.  Peel them and mash tem or put them through a sieve, adding the cornnmeal.  With this dough make pancakes 4 inches in diameter, not very thin, put some black beans in the middle and fold them over. Heat oil in a skillet and fry the rellenitos.  Serve them with a little sugar on top.
Tres Leches

3/4 cup butter, softened
1 1/2 cups white sugar
9 egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup milk
9 egg whites
1 teaspoon cream of tartar
2 cups heavy whipping cream
1 (5 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
2 cups heavy whipping cream
1 cup white sugar
Cooking Instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly into the prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool. In a small bowl, stir together the 2 cups heavy cream, evaporated milk and sweetened condensed milk. Pour the mixture over the cake until it wont absorb any more. You may have 1/3 to 1/4 left over. Combine the whipped cream and sugar, spread over soaked cake. Refrigerate cake until serving, Pour leftover milk mixture onto plates and swirl in jam if desired, before setting cake on the plates.
Servings: 6
1 Small Onion, finely chopped
2 Cloves Garlic, finely chopped
2 Teaspoons Olive Oil
4 Cups Cold Cooked Rice
1/2 Pound Beef, cubed
1 Small Cooked Chayote, cubed
1 Small Tomato, finely chopped
1/2 Teaspoon Salt
Cooking Instructions:
Fry onion, garlic and beef in oil over moderate heat until beef is well browned. Add rice and saute for 2 minutes. Add remaining ingredients and fry for 3 minutes. Serve warm with tortillas.
Servings: 6
2 Pounds Beef
5 Cups Water
1 Teaspoon Salt
1 Small Onion, thinly sliced
2 Cloves Garlic, finely chopped
1 Large Tomato, finely chopped
5 Medium Tomatillos, finely chopped
1 Cup Bread Crumbs
1 Large Guajillo Chile, crumbled
1/4 Teaspoon Achiote
4 Large Potatoes, cubed
Cooking Instructions:
Cook beef in water with salt for 1 hour or until beef is soft. Remove beef and reserve broth. Shred the beef into threads and set aside. Simmer the onion, garlic, tomato, tomatillos, bread crumbs, chile and achiote in 2 cups broth over moderate heat for 10 minutes. Cook the mixture somewhat and process into a smooth paste. Add 2 cups broth to the sauce and simmer the mixture over low heat for 10 minutes to thicken. Add potatoes and beef and simmer for 20 minutes or until potatoes are soft. Serve warm with tortillas or rice.
Turkey in a Red Sauce (Pepian De Chumpipe)
Servings: 12
10 Pounds Turkey, in large pieces
10 Cups Water
1 Teaspoon Salt
1 1/2 Cups Sesame Seeds
1 Teaspoon Peppercorns
1 Cup Squash Seeds, optional
4 Large Tomatoes, chopped
1 Stick Cinnamon
4 Small Tomatillos, finely chopped
1 Tablespoon Red Pepper Flakes
1 Small Red Bell Pepper, finely chopped
1/2 Teaspoon Achiote
1 Cup Bread Crumbs, toasted
Cooking Instructions:
Cook turkey in water with salt for 1 hour. In a dry skillet, toast the sesame seeds, peppercorns, squash seeds and cinnamon stick until light tan. Set aside. Meanwhile, char the red tomatoes and tomatillos in a dry skillet over low heat for 5 minutes. Prepare a smooth sauce with the sesame seeds, peppercorns, squash seeds, cinnamon, tomatoes, tomatillos, chile flakes, red pepper and achiote. Add the sauce to the simmering turkey along with the toasted bread crumbs. Simmer for 30 minutes. Serve with rice and tortillas.
Pollo En Crema
Servings: 4
3 Pounds Chicken, in large pieces
2 Tablespoons Butter
1/2 Teaspoon Salt
1 Large Tomato, finely chopped
1 Large Onion, thinly sliced
1 Clove Garlic, finely chopped
1/4 Teaspoon Pepper
1 Cup Half And Half
1 Small Green Bell Pepper, finely chopped
1 Tablespoon Mint, finely chopped
Cooking Instructions:
Fry chicken in 1 tablespoon butter with the salt in a skillet for 10 minutes or until well browned. In another skillet, fry the tomato, onion, garlic and black pepper in other tablespoon of butter over moderate heat for 5 minutes. Add tomato mixture to chicken with the half and half and bell pepper. Cover the skillet and simmer for 30 minutes. Add mint and simmer for 5 more minutes. Serve warm with tortillas.
Servings: 6
3 Tablespoons Olive Oil
2 Pounds Pork, cubed
3 Cups Water
1 Large Onion, sliced
1 Cup Sesame Seeds, toasted
1/2 Teaspoon Pepper
1 Teaspoon Salt
1 Teaspoon Cumin
1/4 Teaspoon Achiote
2 Medium Tomatoes, sliced
3 Medium Potato, sliced
1/2 Cup Flour, dissolved in
1/2 Cup Water
Cooking Instructions:
Heat oil in skillet over moderate heat and fry pork for 5 minutes. Add water and bring to a boil. Prepare a smooth sauce in processor with the onion, sesame seeds, pepper, salt, cumin, achiote and tomatoes. Add to pork and simmer over moderate heat for 45 minutes. Add potato and simmer for 10 minutes. Add flour mixture and stir well. Simmer for 15 minutes. Serve warm with tortillas.
Salsa Verde
Servings: 1
8 Large Tomatillos, chopped
3 Cloves Garlic, crushed
3 Jalapeno, chopped
1/2 Cup White Vinegar
1/4 Teaspoon Allspice
1/2 Teaspoon Oregano
Salt And Pepper, to taste
Cooking Instructions:
Add tomatillos, garlic adn peppers into small saucepan. Cook until tomatillos ahve disintergrated. Add remaining ingredients, simmer 5 minutes. Bottle and refrigerate.

World Cuisine Recipes


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