GUATEMALAN FOOD RECIPES.

THE JOCON.

This dish is made from chicken, pig, beef or chicken.

INGREDIENTS:

2 1/2 pounds chicken

6 green onion stalks
1 bunch of cilantro
1/2 pound green tomato
1/2 pound miltomato
6 medium green peppers
1 pre-soaked French bread
Oil
corn dough
Water
Salt to taste
Pepper, optional

PREPARATION:
Cook the chicken, cut into pieces, in approximately 1 1/2 liters of water with salt and, if desired,
some spices to your liking. Meanwhile, cook the onion stems, cilantro, green tomato, miltomate and
chili peppers in a little water. When they are ready, add the French bread and grind, blend or put
them through the food processor.

When the chicken is ready, you should not let it cook too much because then you will have to let it
boil inside the recado, remove it from the broth and reserve 2 cups to use in preparing the Jocón.

The rest can be used as a soup base or used for other dishes. Fry the green vegetable mixture in 3
tablespoons of oil.

Add the 2 cups of broth that you had reserved. Jacón is not a dish that is characterized by being
very thick.

Adjust the thickness with corn dough, the kind used for tortillas, dissolved in a little water. Use
approximately 4 tablespoons of dough. Add a pinch of pepper and salt, if necessary.

Add the chicken pieces. Let them boil for about 10 minutes and remove from heat.
El Jocón is served with rice and tortilla.

THE KAQ'IK
Ancestral food of pre-Hispanic descent, it is red in color, which is the ritual blood of the
ancestor ceremony. It is a turkey soup (chunto or chompipe). It is the typical dish of
Cobán.

INGREDIENTS FOR KAQ'IK

(for 15 people)

7 Liters of water
6 Pounds of turkey (chompipe, guajolote)
4 Chiles red peppers
4 large chiles
1 chile guaque
3 Onions
1 head of garlic
4 Ounces of miltomato
1 Bunch of cilantro (if you can find wild cilantro, it is the best)
1 bunch of mint
2 pounds of tomato
4 Cloves
3 coarse peppers
2 Castile peppers

PREPARATION:

Cook the turkey meat in 7 liters of water for 45 minutes or when the meat is almost
cooked. Then all the ingredients are roasted in a pan, taking great care not to burn them.

When the meat is ready, it is separated from the broth. Place all the ingredients and roasts
in a blender and add the broth. When the mixture is very fine (preferably pass it through a
fine strainer or piece of cheesecloth), put it in a suitable container and place the mixture in
it. blended all the ingredients, let it boil for 10 minutes, then add the turkey meat and let it
boil for another 10 or 15 minutes. You can accompany it with rice, dough tamales with oil
and salt, Cobán chili powder.

CREOLE CHICKEN BROTH

Ingredients
A chicken (young chicken raised in a yard, a young specimen has the most tender
meat)
1 pound (1/2 kilo) potatoes
2 small tender güisquiles (see glossary)
3 large tomatoes
1 medium onion
6 large garlic
1 bunch of onion stalks
12 sprigs of mint
Salt, as necessary
Preparation
Boil the bunch of onion stalks (tied), the whole onion, the peeled garlic and the
halved tomatoes in 3 liters of water. All this will be removed after having released
its flavor into the broth, at the end of cooking the chicken. When all this boils, cook
the whole, clean chicken with enough salt for three to three and a half hours in a
normal pot. Prick it from time to time to check that it is cooked.
Half an hour before finishing cooking, add the potatoes and güisquiles in large
pieces, and finally add the mint. Cut the chicken into large pieces, fry it in oil or
roast it, and then give each diner a piece on their plate.
This broth is accompanied with avocado, hot chili, sour orange (see glossary) and
rice.

BEEF BROTH
Ingredients
1 pound of black pork or rib
1 güisquil
1 pound of potato
1 carrot
1 hairdresser
1 güicoy
1 cabbage
1 piece of yucca
1 bunch of cilantro
1 beef rib soup or consommé

Preparation

wash and cut the meat into pieces of about 10 cm and place it in a pressure cooker
with a little salt and a liter of water and cook for about 15 to 20 minutes, cut the
güisquil, the pelurero, güicoy and the cabbage, the other vegetables are peeled
and divided, uncover the pressure cooker and add the vegetables except the
cabbage and add the envelope of beef rib or the consommé, place the lid and
leave it on the heat for about 15 to 20 minutes and then add the cabbage and
cilantro, when the vegetables are cooked, turn off the pot

FRIED FISH

Ingredients:
500 grams of fresh fish fillets
1 ½ cup breadcrumbs
1 teaspoon salt
1 egg
½ cup of water or milk
Salt and pepper to taste
Oil for frying

Preparation

Heat the oil until it is suitable for frying. In a container, mix the breadcrumbs with
the salt. In another container, mix the egg with the water, ¼ teaspoon of salt and a
little pepper.
Place each fish fillet in the egg wash, then place it in the bowl with the
breadcrumbs and coat them well. Press so that the breadcrumbs adhere.
Fry each fish fillet for 2 to 3 minutes, or until golden brown on both sides. Then
drain the excess oil by placing the fillets on a plate with napkins.
Pairing recommendation
You probably know that fish goes very well with a good white wine. But choosing
the right one is not an easy task.
Seafood broth

CHICKEN WITH ONIONS

Ingredients

This recipe is for 4-6 servings.

1 Chicken
1 teaspoon salt
1 teaspoon black pepper
1/2 cup cooking oil,
1/2 cup white wine or sherry
1/2 cup of vinegar
4 tomatoes cut into pieces or slivers
1 medium white onion , cut into slivers or pieces
4 bay leaves
1/2 cup white wine or sherry
1/2 cup vinegar
1/2 4 medium tomatoes Raw, split into slices
1/2 medium onion, chopped
bay leaves
Preparation

Hello, this recipe is really delicious, but don't let me say so, but make it yourselves
and try it and tell me!!! Rub the chicken with salt and pepper, put it in a pot and add
all the ingredients.

Cook over medium heat for about 20 minutes and reduce to a simmer for about 30
minutes or so depending on whether the chicken is cooked and soft.

If necessary, you can add a little water and salt to taste.

RECIPE FOR COLORADO BEANS WITH CHICHARRONES

Ingredients

 1 pound kidney beans

  Half a pound of tomato (called jitomate in Mexico)
 4 ounces of small tomato (see glossary)
 3 large cloves of garlic
 1 medium white onion
 4 ounces of squash seeds (see glossary)
 6 ounces pork cracklings (leather with little
fat, what in Guatemala they usually call “shell”)
 Salt

Preparation of the beans

 Clean, wash and soak the beans the day before. The next day, cook them
with salt in a pressure cooker for half an hour.

Preparation of the message

 Brown the tomato, miltomate, garlic cloves and halved onion on a metal
griddle. Toast the squash seed in a frying pan or on a metal griddle (do not
burn it, or the message will become bitter).
 Blend all the ingredients, except the squash seed, and pass them through a
strainer. Pulverize the squash seed, for which you can use the blender.
 Add the chicharrones (previously cut into bite-sized pieces), the blended
ingredients and the pulverized squash seed to the beans. Pressure cook for
20 minutes to soften the pork rinds. Season everything with salt, check and
adjust the seasoning. Serve them accompanied by rice.
 You can replace the pork rinds with cured meat (see glossary). If you want
them with a spicy touch, you can add a guaque chile (see glossary), roasted
and blended, to the message.

STUFFED CHILIS IN TOMATO SAUCE

This recipe is for 12 servings

Ingredients -
  12 regular sized chili peppers
 1 1/2 pounds ground beef
 1 egg
 2 ounces of bread crumbs
 10 tomatoes
 1 onion
 1/4 teaspoon ground black pepper
 2 1/2 teaspoons salt
 2 cloves of garlic
 1 teaspoon vegetable oil

Preparation -

From the chiles, a slice is removed from where the trunk is and it is removed.
the seed. Then mix 3 chopped tomatoes, 1/2 onion
minced meat, breadcrumbs, egg, 1 1/2 teaspoons salt and pepper
with the raw ground meat and with all this the chiles are stuffed.

In a pot, cook the other 7 tomatoes in a glass of water and

Blend them with everything and the water and add 1 level teaspoon of salt.
In a frying pan, fry the garlic and 1/2 onion, finely chopped, and
made the blended tomatoes.

Then the chiles are placed standing with the opening up inside.
the sauce, cover and let boil for 20 minutes.

It can be served with mashed potatoes or rice.

RICE WITH GUATEMALAN CHIPILÍN

Ingredients

 1 bunch of chipilín
  4 ounces of broken rice
 3 medium tomatoes
 1 medium onion
 2 large cloves of garlic
 2 cups of water
 Half an ounce of olive oil
 Salt in necessary amount

Preparation

 Remove the leaves from the chipilín twigs, and cook with water and salt.
Once the chipilín leaves are cooked, remove the water.
 Wash the rice and drain it.
 Peel the tomatoes after soaking them in boiling water and chop them finely.
 Fry finely chopped garlic in oil, and do the same with the onion. Finally, add
the chopped tomato and pour the resulting sauce into the chipilín that you
have already cooked.
 Fry the rice with oil and add it to the chipilín with the sauce. Add the two
cups of water and cook for 15 minutes over low heat, covered, and taste for
salt. It should be soupy, so you must calculate the amount of water needed.
If you must add water, do not add it cold but boiling.

CHOJIN
--Ingredients--
1/2 pound hot chicharrones
1 onion
1 large bunch of young radishes
1 large apple tomato
3 ounces dry cheese
4 lemons
1 sprig of parsley

--Preparation--
Wash and disinfect the radishes, chop them finely into 3 millimeter pieces.

Do the same with the onion and tomato.

Add the lemon juice, chicharrones and parsley and stir well.

Sprinkle with dried cheese to decorate.

If you want the Chojín to be spicy you can add green chili or chopped chiltepes.