Juan José Gutiérrez Mayorga shares with us and with you his two favorite Guatemalan recipes that are typical of Guatemala. Don’t miss them!
2 typical straight lines of guatemala
1.PLANTAINS IN MOLE
This is a dessert that can be eaten at any time.
- 3 ripe plantains
- 1/2 Pound of very good quality chocolate
- 2 Ounces of pepitoria
- 1/2 Ounce of cinnamon
- 2 Ounces of sesame seeds
- 4 raisin peppers
Slice the plantains, placing them on the chopping board horizontally and making half-centimeter slices, with slightly diagonal cuts and fry until golden brown.
Then, in a frying pan toast the pepitoria, sesame seeds, cinnamon and chile raisin.
Prepare the chocolate in 2 cups of water, place it in a blender along with the previously toasted spices and blend until the mixture is fine; this sauce is poured over the plantains, add sugar to taste and boil for 5 minutes.
This dish is made of chicken, pork, beef or chicken. The sauce is green, it is eaten a lot in the west of the country.
- 2 1/2 pounds of chicken
- 6 green onion stalks
- 1 bunch of cilantro
- 1/2 pound of green tomato
- 1/2 pound of miltomato
- 6 medium green chili peppers
- 1 french bread previously soaked
- corn masa
- salt to taste
- pepper, optional
Cook the chicken, cut into pieces, in approximately 1 1/2 liters of water with salt and, if desired, some spices of your liking. Meanwhile, cook the onion stalks, cilantro, green tomato, miltomato and chili peppers in little water. When they are ready, add the French bread and grind, blend or process them in the food processor.
When the chicken is ready, do not let it cook too much because you will have to let it boil in the broth, remove it from the broth and reserve 2 cups to use it in the preparation of the Jocón.
The rest you can use as a soup base or use it for other dishes. Fry the green vegetable mixture in 3 tablespoons of oil.
Add the 2 cups of reserved broth. The jacón is not a recipe that is characterized by being very thick.
Adjust the thickness with corn masa, the kind used for tortillas, dissolved in a little water.
Use approximately 4 tablespoons of masa. Add a pinch of pepper and salt, if necessary.
Add the chicken pieces. Let them boil for about 10 minutes and remove from heat.
The Jocón is served in a deep dish, with rice and tortilla.
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