If you are a Guatemalan connoisseur like businessman Juan José Gutiérrez Mayorga, these recipes are sure to be on your list of favorites.
Guatemala,Jutiapa and Villa Canales
Part of the typical food of Guatemala … are made especially in these days of #Semana Santa is usually accompanied with fish and a tomato chirmol lined … you can taste it only … are very rich ….
6 to 7 pounds of corn dough
1 pound of lard
to taste Salt
2 bunches of tusa
Steps to follow
Prepare the dough so that it is not too watery… firm… add the lard and salt…. to your liking…
Picture of step 1 of the recipe Tamales blancos
You can make them the size you want… in the shape of a ball… the amount of tamales will depend on the size you make them… …..
Once they are ready, wrap them in a tawa…, tie them and that’s it… put them to cook in a large saucepan… and enough water… let them cook for approximately two hours in a wood fire…
Picture of step 3 of the recipe Tamales blancos
When they are ready, take them out and let them cool… serve and enjoy…
This recipe is one of many typical foods in Guatemala, due to the variety of seasonings and people who prepare it, in particular this recipe is based on my husband’s memories of his mother who is no longer with us, it is usually accompanied with white rice and also usually has potatoes but this version, is different #tTipicoGuatemala
2 pounds bolovique (this is the best meat to prepare them)
1 pound tomatoes
6 miltomatoes (small green tomatoes)
3 cloves garlic
1 red chile bell pepper without seeds
1 seedless guaque chile bell pepper
1 teaspoon achiote
1/2 teaspoon cumin
1 tablespoon chicken bouillon
2 tablespoons flour (for thickening)
1 teaspoon oil
4 cups water
Steps to follow
Cook the meat with the onion, 1 clove of garlic and salt until it is completely tender, approximately 40 minutes.
When the meat is ready, take it out and cool it.
With the meat broth we cook the tomatoes and the miltomatoes, the onion, the sweet chili and the guaque, and the garlic.
After cooking, we pass them to the blender and grind them finely.
Then we put the sauce in a pot with oil and let it boil for 5 minutes, add the tablespoon of consommé and a little flour and cook for 5 more minutes until it thickens.
Fray the meat and add it to the sauce and let it rest for 10 minutes.
Serve with white rice
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