Guatemalan Favorites (7) Collection
chilean ponche (wine punch) 
tamales negros (black tamales) 
picado de rabano (radish salad) 
jocon (chicken in green sauce) 
chuchitos (cornmeal dumplings stuffed with meat) 
arroz con pollo chapina (guatemala style chicken and rice) 
carne en adobo (beef in tomato and pepper sauce) 
>from "gail's recipe swap" 
chilean ponche (wine punch) 
combine red wine, sliced strawberries and sugar to taste and serve. 
tamales negros (black tamales) 
2 Tbsp  squash seeds, toasted
2 Tbsp  sesame seeds, toasted
1   chile pasa, toasted
1   chile guaque, toasted
1 tsp  ground cinnamon
1/4 cup  toasted bread crumbs
2 lb.  ripe tomatoes, sliced
2 oz.  bitter chocolate, melted
1/2 cup  water
1 lb.  boneless chicken
2 lb.  masa harina
6 cup  water
1/4 cup  sugar
1/2 lb.  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 dried 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 tbsp 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 
picado de rabano (radish salad) 
1/2 lb.  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 
jocon (chicken in green sauce) 
1   chicken, cut into serving pieces, loose
  skin and fat discarded
4 cup  water
1 tsp  salt
2   tortillas, sliced
1 Tbsp  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 Tbsp  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 lb.  boneless chicken or pork
1 Tbsp  oil
2 cup  sliced ripe tomatoes
1   chile guajillo, seeds and stem removed
2 Tbsp  water
4 cup  masa harina
8 Tbsp  margarine, room temperature
1-1/2 cup  cold water
1 tsp  salt
  fresh green or dried 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 tbsp 
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 tbsp 
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. 
arroz con pollo chapina (guatemala style chicken and 
3 lb.  chicken pieces, skin and fat discarded
1 Tbsp  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 cup  raw rice
1 cup  sliced carrots
1/3 cup  stuffed green olives
1 Tbsp  capers
2-1/2 cup  chicken broth
1 cup  green peas
1/2 cup  sweet red pimiento, cut into strips
1   hard cooked egg, sliced
2 Tbsp  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 
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 lb.  lean boneless beef chuck, cut into 1 inch
10 oz.  canned tomatillos
4 medium  tomatoes, coarsely chopped
1   bay leaf
2 clove 
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. serve with 
arroz guatemalteco. 
(ID: 12554) Mirror: Wed, May 21, 2003

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