Guatemalan Cultural Heritage through traditional recipes
Traditional Recipes from Guatemala
Pepián, Jocón, Kak´ik, Mole Ripe Plantains
PEPIAN
Ingredients:
4 Ripe Tomatoes
1 Whole Onion
2 Garlic Cloves
2 Ounces Husk or Mexican Tomatoes
2 Ounces of Sesame Seeds
2 Ounces of Pumpkin Seeds
1 Dried Californian Pepper
1 Dried Bell Pepper
1 Tuft of Coriander
1 Whole Cinnamon Bark
4 Cups Water
½ Pear Squash or Christophene
½ Pound Green Beans
½ Pound Potatoes
Salt
Ground Black Pepper
1 Pound Beef Stew Meat
1 Pound Chicken Breast
STEPS:
Mix: In a medium-size pan, roast dried bell pepper, Californian pepper, husk tomatoes, red tomatoes, onion cut in fourths, sesame seeds, pumpkin seeds, garlic cloves and cinnamon bark.
Broth: Set water to boil and put Beef Stew Meat and the Chicken Breast, cook slowly. Add potatoes, pear squash and Green beans cut in pieces. Cook them well
Whole: Blend the Mix. Add Coriander and half of the Broth. Cook 30 minutes.
Add the other half and cook 20 minutes.
Serve warm with White Rice, Corn Tortillas or Corn Tamales.
JOCON
In this recipe you can use Chicken, Pork or Beef. The Green Sauce of the Jocón is popular in the highlands of Guatemala.
Ingredients:
2 ½ pound Chicken Breast
6 onion chives
1 Tuft of Coriander
½ pound Green Tomatoes
½ pound Husk or Mexican Tomatoes
6 Green Bell Peppers
1 Small Baguette
Cooking Oil
Corn Flour
Water
Salt
Ground Black Pepper
PREPARATION:
Heat 6 Cups of Water, salt and Chicken Brest (Cut to small pieces). Cook halfway.
On another pot set the Onion Chives, Coriander, Green Tomatoes, Husk Tomatoes and Bell Peppers. Cook the mix. Add bread and mix in a blender.
Put 2 cup of Chicken Broth on a separate bowl. Mix the rest of the broth and Chicken with the sauce of the second pot. Add 3 tablespoons of oil and cook the mix.
The Jocón is a light sauce meal. Add the other 2 cups of Chicken Broth to mix to lighter the mix. Add 4 tablespoons of corn flour to the mix. Add salt and black pepper. Cook 10 minutes.
Serve warm on a bowl with White Rice and Corn Tortilla.
KAK’IK
This traditional Turkey Soup of Cobán, in Alta Verapaz is full magic and cultural heritage.
Ingredients:
(15 Servings)
2 Gallons of Water
6 pounds Turkey
4 Red Bell Peppers
4 Dried Bell Peppers
1 Dried Californian Pepper
3 White Onions
1 Whole Garlic (6 or 7 Garlic Cloves)
4 Ounces Husk or Mexican Tomatoes
1 Tuft of Coriander
1 Tuft of Mint Leaves
2 pounds Ripe Tomatoes
4 Clove Buds
3 Allspice Seeds
2 Black Pepper Seeds
PREPARATION:
In a large-sized pot put 2 gallons of Water and Turkey Meat. Cook 45 minutes. Set the meat in another bowl.
In a large-sized skillet, roast Bell Pepper, Californian Pepper, Onion, Garlic Cloves, Husk Tomatoes, Ripe Tomatoes, Buds of Cloves, Allspice Seeds and Black Pepper Seeds. Add the Turkey Broth to the roasted mix and set in a blender. Drain the final mix, cook 10 minutes.
Add the Turkey meat to the soup, cook 15 minutes.
Serve warm with White rice, corn tamales and Ground Chili Pepper.
MOLE RIPE PLANTAINS
Ingredients:
3 Ripe Plantains
Oil
½ pound Traditional Chocolate Disk
2 Cups Water
2 ounces Pumpkin Seeds
2 ounces Sesame Seeds
½ ounce of Ground Cinnamon
2 Dried Bell Pepper
Sugar
PREPARATION:
Cut Ripe Plantains in small pieces. Fried those until Golden color appear.
In a medium-sized skillet roast the Pumpkin Seeds, Sesame Seeds, Ground Cinnamon and Californian Pepper.
Mix the Chocolate with 2 cups of Water and cook. Add the Roasted spices and seeds to the chocolate and set in a blender. Add fried plantains and sugar to the mix. Cook 5 minutes.
Serve warm.
