What is your favorite Guatemalan recipe?!
Answers:
It reminds me of the food from my old country!. A lot of our food (latin), has many things in common!.
Beef in Tomato and Pepper Sauce (Carne en Jocon)
INGREDIENTS:
1/4 cup peanut oil
1 medium onion, finely chopped
2 cloves garlic, chopped
2 red or green bell peppers, seeded and chopped
1 fresh hot red or green pepper, seeded and chopped
3 pounds lean, boneless beef chuck, cut into 1-inch cubes
10-ounce can Mexican green tomatoes and liquid from the can
4 medium tomatoes, peeled and coarsely chopped
1 bay leaf
2 cloves
1/2 teaspoon oregano salt, freshly ground pepper
1/2 cup beef stock, more or less
2 stale tortillas, or 2 tablespoons masa harina, or 2 tablespoons cornmeal
Heat the oil in a heavy saucepan or casserole and saute the onion, garlic, and peppers until the onion is soft!. Add the meat and all the other ingredients except the tortillas!. The liquid should barely cover themeat!. Add a little more stock, if necessary!. Cover, and simmer gently until the beef is tender, about 2 hours!. If using tortillas soak them in cold water, squeeze tender, about 2 hours!. If using tortillas soak them in cold water, squeeze them out, and crumble like breadcrumbs!. Add to the casserole and simmer, uncovered, until the sauce is thickened!. If using masa harina or cornmeal, mix it with a little cold water and stir into the stew, cooking just until the sauce is thickened (cornmeal will take a few minutes longer to thicken)!. Serve the stew on a bed of Arroz Guatemalteco (rice, Guatemalan Style)!.Www@FoodAQ@Com
Beef in Tomato and Pepper Sauce (Carne en Jocon)
INGREDIENTS:
1/4 cup peanut oil
1 medium onion, finely chopped
2 cloves garlic, chopped
2 red or green bell peppers, seeded and chopped
1 fresh hot red or green pepper, seeded and chopped
3 pounds lean, boneless beef chuck, cut into 1-inch cubes
10-ounce can Mexican green tomatoes and liquid from the can
4 medium tomatoes, peeled and coarsely chopped
1 bay leaf
2 cloves
1/2 teaspoon oregano salt, freshly ground pepper
1/2 cup beef stock, more or less
2 stale tortillas, or 2 tablespoons masa harina, or 2 tablespoons cornmeal
Heat the oil in a heavy saucepan or casserole and saute the onion, garlic, and peppers until the onion is soft!. Add the meat and all the other ingredients except the tortillas!. The liquid should barely cover themeat!. Add a little more stock, if necessary!. Cover, and simmer gently until the beef is tender, about 2 hours!. If using tortillas soak them in cold water, squeeze tender, about 2 hours!. If using tortillas soak them in cold water, squeeze them out, and crumble like breadcrumbs!. Add to the casserole and simmer, uncovered, until the sauce is thickened!. If using masa harina or cornmeal, mix it with a little cold water and stir into the stew, cooking just until the sauce is thickened (cornmeal will take a few minutes longer to thicken)!. Serve the stew on a bed of Arroz Guatemalteco (rice, Guatemalan Style)!.Www@FoodAQ@Com
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