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Catalot Guatamalan Recipes

Carne En Jocon

Recipe Based on: Hot & Spicy Latin Dishes by Dave Dewitt, Mary Jane Wilan (Contributor), Melissa T. Stock
Serving Size : 6

3 Tablespoons Olive Oil
1 Large Onion -- chopped
2 Cloves Garlic -- finely chopped
1 Medium Bell Pepper -- chopped
2 Medium Serrano Pepper -- chopped
3 Pounds Beef -- cubed
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
10 Medium Tomatillos -- chopped
3 Medium Tomatoes -- chopped
1 Leaf Bay Leaf
1/4 Teaspoon Ground Cloves
1 Teaspoon Oregano
3/4 Cup Beef Stock
2 Medium Tortillas
Water -- for soaking

Heat oil in large pot and saute, onion, garlic and peppers. add beef and brown slightly. add remaining ingredients except tortillas and water. bring mixture to a boil, reduce heat, simmer covered for 2 hours. soak tortillas in cold water for a few minutes. squeeze water from tortillas and finely crumble into the beef. stir and simmer for a few minutes or until the mixture thickens.


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Frijole Blanco Con Marrano

Recipe Based on: False Tongues and Sunday Bread by Copeland Marks
Serving Size : 6

1 Can White Beans -- with liquid
1/2 Teaspoon Salt
1 Medium Onion -- finely chopped
2 Medium Tomatoes -- chopped
2 Cloves Garlic -- finely chopped
1/2 Teaspoon Oregano
1 Large Guajillo Chile -- crumbled
1/4 Teaspoon Achiote
1/2 Pound Pork -- cubed
1 Stick Cinnamon

Fry onions and tomatoes in a dry skillet over low heat for 10 minutes. Prepare a smooth sauce in the processor with the onion, garlic, tomatoes, oregano, chiles, bean liquid and achiote. Add this and beans to a pot with the pork and cinnamon. Simmer for 30 minutes. Serve warm with tortillas.


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Paches De Papa Quezaltecos

Recipe Based on: False Tongues and Sunday Bread by Copeland Marks
Servings: 6

2 Pounds Potatoes
3 Cups Water
1 Pound Tomatoes -- sliced
2 Large Scallion -- finely chopped
4 Cloves Garlic -- finely chopped
1 Small Red Bell Pepper -- finely chopped
1 Large Jalapeno -- finely chopped
6 Tablespoons Margarine -- melted
2 Cups Tortilla Flour
2 Teaspoons Salt
1 1/2 Teaspoons Ground Allspice
1 1/2 Teaspoons Pepper
1/4 Teaspoon Achiote -- dissolved in
2 Teaspoons Hot Water
Aluminum Foil

Cook the potatoes in their jackets in 2 cups water over moderate heat until they are soft about 20 minutes. Cool and peel. Process to a smooth paste. Cook together 1 cup water, tomatoes, scallions, garlic, bell pepper, and jalapeno over low heat for 20 minutes. Process to a smooth sauce and strain through a metal sieve to remove any lumps. There should be about 2 cups sauce. Mix together into a smooth moist paste, the mashed potatoes, sauce, margarine, tortilla flour, salt, allspice, pepper and dissolved achiote. Mix well. Put 3/4 cup of this mixture onto foil and fold into a rectangle. Pack firmly when folding. Steam the tamale over moderate to high heat for 30 minutes. Serve warm with a liberal squeeze of lemon.


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Pan Bun

Recipe Based on: False Tongues and Sunday Bread by Copeland Marks

1 Package Dry Active Yeast
1/4 Cup Sugar
1 Teaspoon Sugar
1/2 Cup Warm Water
3 Cups Flour
1/4 Teaspoon Salt
1 Medium Egg
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Nutmeg -- or aniseed
1/2 Cup Coconut Milk
3 Tablespoons Corn Oil

Combine all ingredients in bread machine as per your instructions. Process on bread cycle.


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Pepian Negro De Indio

Recipe Based on: False Tongues and Sunday Bread by Copeland Marks

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

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.


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Salsa Verde

Recipe Based on: Latin American Cooking

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

Add tomatillos, garlic adn peppers into small saucepan. Cook until tomatillos ahve disintergrated. Add remaining ingredients, simmer 5 minutes. Bottle and refrigerate.

Serving Ideas : use on meat, fish or shrimp


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[Catalot Kitchen]