Do you know any guatemalan recipes?

Answer 1

Guatemalan Soup

Ingredients
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
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.
Serves 4.

Belizean Traditional Beans and Rice

1 cup red kidney beans
1 cup thick coconut milk
1 garlic clove (optional)
salt & pepper
2 cups rice
1 onion, sliced
1 piece of salt meat (cut into small pieces)

1. Soften beans (soak first) with garlic.
2. Boil until tender and whole, adding salt meat ( previously boiled to soften) when almost tender.
3. Add the milk, onion and seasonings.
4. Wash rice, then add to the beans.
5. Cook over gentle heat until liquid is absorbed.
6. Stir gently with a fork, and add a little water from time to time unitl rice is cooked.
7. Serve hot with a meat dish.

Guatemalan Chicken with Pineapple (Pollo en Pina)

2 tablespoons olive oil or vegetable oil
3-3 1/2 lbs broiler-fryer chickens, in pieces
1 medium onion, chopped
2 cloves garlic, minced
1 pineapple, cut in 1 inch cubes or 1 (20 ounce) can unsweetened pineapple chunks, drained
1/2 cup dry sherry
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 dash pepper
2 medium tomatoes, coarsely chopped
hot cooked rice (can cook concurrently so all is ready at the same time)

1. Heat oil in lg skillet; cook chicken on med heat until brown on all sides-- approx 15 min.
2. Remove chicken, cook onion& garlic in remaining oil until onion is tender, stirring frequently.
3. Return chicken to skillet.
4. Mix all remaining ingredients except tomatoes (and rice!); pour over chicken.
5. Bring to a boil, reduce heat, cover, and simmer 20 min.
6. Add tomatoes; simmer, uncovered, until thickest pieces of chicken are cooked through-- approx 20 min.
7. Serve with rice.

Answer 2

Guatemalan Soup
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


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.
Serves 4.

Carne en Jocon
(Beef in Tomato and Pepper Sauce)
Sometimes called Carne en Adobo

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

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
(Served at Dona Luisa's Restaurant in Antigua)

INGREDIENTS:
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


DIRECTIONS:
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.

Answer 3

Prawns Español

Prawns bring a welcome change from the usual fish meal, especially if they are prepared like this exotic Latin recipe.

Ingredients
3 tbs. Olive oil
4 tbs. Green peppers
1 small can tomatoes
1 tsp. onion powder
1 cup hot tomato sauce
¸ tsp. basil
1/8 tsp. rosemary
1/8 tsp. oregano
tsp. celery seed
bay leaf
1/8 tsp. garlic powder
3 tbs. whole parsley
tsp. salt
2 lbs. Prawns
3 beef bouillon cubes
1 cup rice

In a saucepan, sauté the onion powder and peppers in oil. Do not scorch.
Mash the tomatoes and add the hot tomato sauce, garlic powder, crushed rosemary, basil and oregano.
Next add celery seed, bay leaf, parsley and salt.
Add bouillon cubes and simmer 2 hours.
Add 2 lbs. Pre-cooked prawns, just before serving, over steamed rice.
Serves 6 to 8.


Verdura con Mayonesa y Pollo

The recipe can be increased according to the number of people served and allows for a great deal of variation.

Ingredients
cup ejote (Mexican string beans)
cup carrots
cup cabbage
cup peas
2 tbs. vinegar
Salt, pepper to taste
1 lb. Cooked chicken, cut in bite-size pieces
1 cup mayonnaise
1 tbs. powdered mustard
cup celery, diced
cup pimentos, sliced fine
1 tbs. finely chopped parsley


Slice finely the carrots, string beans and cabbage, add the peas and cook in a small amount of water. When vegetables are cooked, drain and set aside to cool. Add vinegar, salt and pepper. Mix well and chill in refrigerator.
Just before serving, mix vegetables with chicken and mask with mayonnaise to which has been added 1 tbs. powdered mustard.
Add celery, pimento and parsley, mix well and serve.
Serves 4 to 6.

Answer 4

Verdura con Mayonesa y Pollo

Ingredients
cup ejote (Mexican string beans)
cup carrots
cup cabbage
cup peas
2 tbs. vinegar
Salt, pepper to taste
1 lb. Cooked chicken, cut in bite-size pieces
1 cup mayonnaise
1 tbs. powdered mustard
cup celery, diced
cup pimentos, sliced fine
1 tbs. finely chopped parsley


Slice finely the carrots, string beans and cabbage, add the peas and cook in a small amount of water. When vegetables are cooked, drain and set aside to cool. Add vinegar, salt and pepper. Mix well and chill in refrigerator.
Just before serving, mix vegetables with chicken and mask with mayonnaise to which has been added 1 tbs. powdered mustard.
Add celery, pimento and parsley, mix well and serve.
Serves 4 to 6.