Guatemalan Recipes

I have included the recipes for Pepian Colorado and homemade tortillas. I will definitely attempt to make Pepian again as it was really delicious and easy.


The Recipe:
To make Pepian Colorado start by roasting the following vegetables on a griddle or in the oven:
12 medium Roma tomatoes (cut in half)
4 small tomatillos (whole with the husks removed)
3 red bell peppers (cut in half with the seeds and stems removed)
1 medium white onion (quartered)
2 garlic cloves (whole, peeled)
8 sprigs of fresh cilantro (coriander) wilted briefly on heat

In a frying pan roast the following dry ingredients to release the flavours:
1/2 dry Guajillo chile
1/2 dry Ancho chili
1 small French roll (toasted dark)
2 tbs pumpkin seeds
2 tbs sesame seeds
5 whole black peppercorns

To make the sauce:
Blend the roasted vegetables (starting with the tomatoes) Add the dry roasted spices and blend until smooth.
Heat a tablespoon of vegetable oil in a saucepan and bring the blended sauce to a simmer on a low heat.

Add to the sauce:
1 tsp salt
1/2 tsp sugar
1/2 tsp white vinegar

The other ingredients:
4 boneless, skinless breasts of chicken (can use boney bits if preferred)
1 chayote squash (peeled)
1 large carrot
3 medium white potatoes
1 cup green beans sliced diagonally
Salt to taste

Cut chicken into 1 inch cubes and sear quickly in vegetable oil over a medium heat.

Cut all vegetables into one inch cubes, steam or boil until vegetables are lightly cooked but still retain some bite.

Add the chicken and cooked vegetables to the prepared sauce, simmer for five minutes until hot and serve.

This dish is very flavourful due to the roast vegetables and spices. It is not spicy however more chills can be added for more spice. The sauce can also be cooked and frozen and used for pasta sauce and I think it would be delicious like this.

Guatemalan Tortillas. These tortillas are smaller and slightly thicker than Mexican tortillas and thinner than the El Salvadorian pupusa.

This was a very simple recipe and even if you don't really like corn tortillas, they're so much better freshly made:
I cup of corn flour (maize harina)
2/3 cup of warm water.

Mix to a dough and divide into small balls.
Roll balls between fingers and add small amounts of water to prevent sticking.
Gently pat the ball between fingers to slowly flatten, repair cracked edges with water and pat again. Gradually pat dough into a thin disk about 4 inches in diameter.

To cook:
Place the flattened tortilla on a hot griddle. The tortilla should bubble slightly to allow the inside to cook. Turn over to cook the second side until slightly brown.

Serve with black beans cooked with white onion and blended with cilantro to a smooth paste.