Guatemala: Salsa Verde

8 Large Tomatillos — chopped
3 Cloves Garlic — crushed
3 Jalapeno — chopped
1/2 Cup White Vinegar
1/4 Teaspoon Allspice
1/2 Teaspoon Oregano
Salt And Pepper — to taste
Directions Add tomatillos, garlic adn peppers into small saucepan. Cook until tomatillos ahve disintergrated. Add remaining ingredients, simmer 5 minutes. Bottle and refrigerate.

Serves 1

Guatemala: Pulique

3 Tablespoons Olive Oil
2 Pounds Pork — cubed
3 Cups Water
1 Large Onion — sliced
1 Cup Sesame Seeds — toasted
1/2 Teaspoon Pepper
1 Teaspoon Salt
1 Teaspoon Cumin
1/4 Teaspoon Achiote
2 Medium Tomatoes — sliced
3 Medium Potato — sliced
1/2 Cup Flour — dissolved in
1/2 Cup Water
Directions Heat oil in skillet over moderate heat and fry pork for 5 minutes. Add water and bring to a boil. Prepare a smooth sauce in processor with the onion, sesame seeds, pepper, salt, cumin, achiote and tomatoes. Add to pork and simmer over moderate heat for 45 minutes. Add potato and simmer for 10 minutes. Add flour mixture and stir well. Simmer for 15 minutes. Serve warm with tortillas.

Serves 6

Guatemala: Publique De Marrano

2 Pounds Pork — cubed
4 Cups Water
1 Teaspoon Salt
2 Large Tomato — sliced
10 Medium Tomatillos — sliced
2 Large Guajillo Chiles — crumbled
1 Small Onion — sliced
1/4 Teaspoon Pepper
1/4 Teaspoon Achiote
1/4 Cup Flour — dissolved in
1/2 Cup Water
4 Whole Cloves
6 Stalks Epazote — optional
Directions Cook pork in water with salt for 1 hour. Prepare a smooth sauce with tomatoes, tomatillos, chiles, onion, pepper, achiote, and flour paste. Add to pork with cloves and epazote. Simmer over moderate heat until soft about 1 more hour. Serve warm with tortillas and rice.

Serves 6

Guatemala: Pollo Encebollado

2 Teaspoons Yellow Mustard
1 Teaspoon Worcestershire Sauce
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 Teaspoon Thyme
3 Pounds Chicken — in large pieces
2 Tablespoons Olive Oil
3 Large Onions — thinly sliced
1/2 Cup Water
Directions Combine mustard, worcestershire, salt, pepper and thyme. Rub this mixture over the chicken and let sit for 1 hour. Heat oil in skillet and brown chicken well. Remove and set aside. Fry onions in the same oil until translucent about 5 minutes. Return chicken to skillet, add water and cover the pan. Simmer over moderate heat for 30 minutes. Serve warm with tortillas.

Serves 4

Guatemala: Pollo En Crema

3 Pounds Chicken — in large pieces
2 Tablespoons Butter
1/2 Teaspoon Salt
1 Large Tomato — finely chopped
1 Large Onion — thinly sliced
1 Clove Garlic — finely chopped
1/4 Teaspoon Pepper
1 Cup Half And Half
1 Small Green Bell Pepper — finely chopped
1 Tablespoon Mint — finely chopped
Directions Fry chicken in 1 tablespoon butter with the salt in a skillet for 10 minutes or until well browned. In another skillet, fry the tomato, onion, garlic and black pepper in other tablespoon of butter over moderate heat for 5 minutes. Add tomato mixture to chicken with the half and half and bell pepper. Cover the skillet and simmer for 30 minutes. Add mint and simmer for 5 more minutes. Serve warm with tortillas.

Serves 4

Guatemala: Pollo Con Leche De Coco

1 Small Onion — finely chopped
3 Tablespoons Olive Oil
3 Cups Coconut Milk
3 Pounds Chicken — in large pieces
1 Small Bell Pepper — finely chopped
1/4 Cup Cilantro — finely chopped
1 Teaspoon Salt
1/8 Teaspoon Achiote
Directions Fry onion in 1 tablespoon of olive oil until light brown. Add coconut milk and bring to a roiling boil. Stir frequently. Meanwhile fry chicken in remaining oil until well browned. Add to coconut milk mixture. Add pepper, cilantro, salt and achiote. Continue to simmer for 30 minutes. Basting occassionally. Serve with tortillas.

Serves 4

Guatemala: Picado De Zanahoria

1/2 Cup Olive Oil
12 Flour Tortilla
1 Small Onion — finely chopped
1 Clove Garlic — finely chopped
1 Small Red Bell Pepper — finely chopped
1 Pound Ground Beef
1/2 Teaspoon Thyme
1/2 Teaspoon Pepper
2 Teaspoons Vinegar
1/2 Teaspoon Salt
2 Medium Carrots — grated
*** Sauce — ***
2 Cups Ripe Tomatoes — chopped
1 Small Onion — finely chopped
1/2 Teaspoon Oregano
1/4 Teaspoon Salt
Directions Heat oil in a skillet over moderate heat. Fry the tortillas on both sides until brown about 3 minutes. Drain on paper towels. Remove all the oil except 1 tablespoon. Fry the onion, garlic and bell pepper for 2 minutes. Add beef and fry for 5 minutes, then add thyme, pepper, vinegar, and salt. Fry for 2 minutes. In another skillet, fry the carrots in 2 teaspoons of oil for 3 minutes. Set aside. Make the sauce, simmer all ingredients over low heat for 5 minutes. Process the mixture to a smooth sauce. To serve, put 2 teaspoons over toasted tortilla. Top with 2 tablespoons of the beef mixture, Cover with 1 tablespoon of the carrots and serve.

Serves 12

Guatemala: Picadillo

1/2 Cup Peas
1 Small Carrot — cubed
1/2 Cup Green Beans
1 Large Potato — cubed
2 Tablespoons Olive Oil
1 Small Onion — chopped
1 Small Tomato — chopped
1 Clove Garlic — finely chopped
2 Medium Bay Leaf
1/4 Teaspoon Thyme
1/4 Teaspoon Pepper
1/2 Pound Ground Beef
1/2 Teaspoon Salt
Directions Drop peas, carrots and green beans in boiling water for 1 minute and drain well. Cook the potato until soft about 10 minutes. Heat oil in skillet and fry onions, tomato, garlic, bay leaves, thyme and pepper for 2 minutes. Add beef and salt and fry for 3 minutes. Add all vegetables and fry for 3 minutes. Serve with tortillas.

Serves 4

Guatemala: Pepian Negro De Indio

1 Small Onion — thinly sliced
4 Cloves Garlic — finely chopped
5 Medium Tomatillos — chopped
1 Small Tomatoes — chopped
2 Flour Tortillas — toasted
2 Pounds Beef — cubed
5 Cups Water
1 Teaspoon Salt
1/4 Cup Raw Rice
1 Large Guajillo Chile — crumbled
1 Medium Chipotle Pepper — crumbled
1/2 Cup Cilantro — chopped
1 Large Carrot — sliced
4 Large Potatoes — sliced
1 Cup French Cut Green Beans
Directions In a dry skillet, toast the onion, garlic, tomatillos, and tomato for 10 minutes. Cook beef in water with salt for about 1 hour until soft. Add tortillas during this time and cook for 5 minutes to soften. Remove tortillas and set aside. Toast the rice in a dry skillet until dark brown. Grind to a fine powder. Set aside. Toast the dried chiles until light brown and set aside. Prepare a smooth sauce with the onion, garlic, tomatillos, tomato, tortillas, chiles, cilantro, and 1 cup beef broth. Set aside. When beef is almost tender add carrot, potatoes and green beans. Simmer for 10 minutes. Add sauce and ground rice to pot and simmer for 10 minutes. Serve warm with tortillas.

Serves 8

Guatemala: Pepian De Pollo

3 Pounds Chicken — in large pieces
4 Cups Water
1 Teaspoon Salt
2 Large Tomatoes — chopped
5 Medium Tomatillos — chopped
1 Large Pasilla Chile — chopped
1 Large Guajillo Chile — chopped
1/2 Cup Sesame Seeds
1 Tablespoon Squash Seeds — optional
1 Stick Cinnamon
2 Teaspoons Red Pepper Flakes
1/2 Cup French Bread Crumbs — moistened with broth
1/4 Teaspoon Achiote
1 Tablespoon Flour
Directions Cook chicken in 3 cups water with salt for 30 minutes. Cook tomatoes, tomatillos, both chiles in 1 cup water for 10 minutes. Toast sesame and squash seeds, cinnamon stick and hot chile flakes in a dry skillet over low heat for about 10 minutes. Careful not to burn them. Process toasted ingredients to a powder, then add to tomato mixture. Process this mixture to a smooth paste. Add bread, achiote, 2 cups chicken broth and flour. Process this to a smooth paste. Add this sauce to the chicken. Simmer over low heat for 15 minutes or until sauce is a thick red paste. Serve with tortillas or rice.

Serves 4