These are wonderful recipes that are typical Guatemalan fare. Enjoy!
Pepian
(stew)
1 pound fresh tomatoes
4oz. cup raw unsalted pumpkin seeds
4oz. sesame seeds
1 pound of pork meat
1 pound of chicken meat
1/2 medium onion
4 big cloves of garlic
1 chayote
1 pound of potatoes
Cilantro
Salt
*1 Güaque pepper (Optional)
Start by cutting the
pork and chicken meat into small cubes. Cook it on a big pot with salt, half an
onion, a tomato cut in half, a clove of garlic and two and a half cups of
water.
While you wait take the
pumpkin seeds and toast them on an old pan at a low setting until they are
brown. Repeat with the sesame seeds, the onion and the garlic. When it comes to
cilantro only dry it a bit on the pan – don’t let it get brown. Then the
tomatoes – let them sit on the pan and move them every couple of minutes until
the point where they can easily be pealed.
When the meat is cooked
take the broth that is left, let it cool and scrape all the fat from the
surface. Then take the tomatoes, cilantro, garlic, onion, sesame seeds &
pumpkin seeds and put them on the blender along with the broth. Blend for at
least 1.5min. You should get a brown, spicy salsa.
Peel and cut into small
pieces the green chayote and the potatoes.
Take a big pot and put
the meat, the salsa, the chayote & the potatoes in it. Let it boil for
around 15min and try it so see if it needs more salt. Adjust it however you
like. Then let it boil for another 15min at a low setting. And you are done!
Guatemalan’s
serve it with white rice & corn tortillas
*Güaque pepper (sometimes called huaques) peppers from Guatemala.
You may be substituted the Güaque peppers with Guajillo chili or any other
peppers with a mild, sweet flavor.
Tres Leches Cake
1 18.25 oz. box white or yellow cake mix
3 large eggs
1 cup water
1/4 cup vegetable oil
1 tsp. vanilla extract
1 14 oz. can sweetened condensed milk
1 12 oz. can evaporated milk (skim or regular)
1 cup whole milk or light cream
12 oz. vanilla frosting or buttercream frosting
Strawberries for garnish
Preheat
oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray. In a large bowl,
beat the cake mix, eggs, water, oil and vanilla until smooth. Pour into
prepared pan. Bake 30 to 40 minutes or until golden brown. Remove cake from
oven and let cool completely. Meanwhile, to make the sauce, stir together the
sweetened condensed milk, evaporated milk and whole milk or light cream until
well blended. Poke cake all over with a skewer or straw. Pour milk mixture all
over cake, pressing lightly to make sure milk is completely absorbed. Refrigerate
cake 1-2 hours. Spread frosting over cake. Cut cake into slices and spoon
several tablespoons of the sauce over each slice. Top with sliced strawberries.
Serves 24
