I need some Guatemalan food recipes?

Question

Hurry, I need a few ideas it's for school

Answer 1

here you are:

Oven Baked Sweet Plantains

4  very ripe plantains(when the skin is yellow with spots of black they're perfect)

cooking spray

Directions

1Preheat oven to 450°F.

2Coat a nonstick cookie sheet with cooking spray.

3Cut the ends off of the plantains and peel.

4Cut each plantain on the diagonal into 1/2 inch slices.

5Arrange in single layer and coat tops with cooking spray.

6Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.

Chili Relleno Casserole

1 lb grated cheese(i use a mexican blend or a cheddar also works well)

3  eggs

1 1/2 cups milk

1/2 cup flour

1 can whole green chilies

Directions

1Mix the milk, eggs, salt,pepper,and flour

2Spray a pan (9x13) with a nonstick cooking spray.

3layer chilies, then the mixture made in step 1, then the cheese.

4Continue this order until you run our of ingredients and put EXTRA cheese on the top!

5Bake at 350 degrees for about 50 minutes.

6Allow about 10 minutes before serving!

Guatemalan Corn Cake

1  yellow cake mix

1 package vanilla instant pudding mix

4  eggs

1/2 cup vegetable oil

1(8 1/2ounce)can cream-style corn, mashed and strained,then add milk to corn to make one cup

1 teaspoon vanilla

Directions

1Mix all ingredients on medium speed for 2 minutes.

2Pour into greased and floured bundt or tube pan.

3Bake at 350 degrees for about 55 minutes, or until inserted toothpick comes out clean.

4Cool 15 minutes, then turn out of pan.

5Cool; dust with powdered sugar if desired.

Salvadorian Pupusas

5 cups masa harina flour

4 cups water, approximately

16-24 ounces canned refried beans

3 cups soft white cheese

light vegetable oil or light olive oil

Directions

1In a large mixing bowl, gradually stir water into masa harina until dough forms a ball that can be handled.

2Into another bowl, empty the refried beans. Place the grated cheese into a separate bowl.

3Divide dough into about 25 pieces. Roll each into a ball and flatten between the palms of your hands to about 1/2-inch thick. Put a spoonful of beans and a small handful of cheese into the center of each pupusa. Flatten again with the filling inside.

4Heat a heavy, wide-bottomed or flat skillet until hot. Brush with oil and cook pupusas on each side 4-5 minutes until a pale golden-brown. The outside should be firm.

Answer 2

check out this site: http://www.foodieview.com/food/recipes/g...

http://www.recipezaar.com/recipes/guatem...

Answer 3

hi there,

Picado de Rabano (radish salad):

1b radishes trimmed, sliced in thin rounds

1/4 cup finely chopped mint

1/2 cup orange juice

1/4 cup lemon juice

salt and pepper to taste

Directions:

Mix all together and chill well.

Hilachas (shredded beef in tomato-tomatillo sauce):

2 lbs beef, skirt steak cubed

5 cups water

2-3Tbsp. oil

1 medium onion chopped

1 cup chopped tomatoes

1 cup chopped tomatillos

2-3 chilies guajillos warmed over a flame, deseeded, and chopped

Salt and pepper to taste

1 lb. chopped potatoes

2-3 medium carrots, peeled, chopped

1/2 cup breadcrumbs

1 bunch cilantro, chopped

Directions:

1.   Bring the beef, water and a big pinch of salt to a boil in a large saucepan. Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours until beef is very tender. Remove beef and cool, reserving broth. When cool, shred beef well with your fingers and set aside.

2.  While beef is simmering, place onion, tomatoes, tomatillos and chiles in a food processor or blender and puree well. Add a little water if necessary.

3.   Heat oil in a large pot over medium flame. Add onion-tomato puree and cook until the puree is reduced down and darkens, about 10 minutes. Do not burn.

4.    Add beef and about 3 cups of broth to the onion-tomato puree, season with salt and pepper and simmer about 15 minutes

5.    Add potatoes, onions and a little more broth or water if necessary. Simmer till potatoes and carrots are cooked through. Thicken the sauce if necessary by adding the breadcrumbs. Stir in the chopped cilantro and adjust seasoning. Serve hot with tortillas or rice.

Horchata (sweet rice beverage):

2 cups rice

6 cups water

1/2 tsp ground cinnamon

1/3 cup sugar

1 tsp. vanilla extract

Directions:

1.   Soak the rice overnight in 3 cups of the water. Add the rice, soaking water and cinnamon to a blender and puree until smooth, 2-3 minutes.

2.   Strain into a pitcher through a fine-meshed sieve or 3 layers of cheesecloth. There should be no grit or large particles in the liquid.

3.   Stir in the remaining 3 cups water, sugar and vanilla. Adjust sugar to taste and serve well chilled.

Jocon (chicken in tomatillo cilantro sauce):

2 1/2 to 3 lbs chicken cut into serving pieces

4 cups water

2 tsp. salt

1/4 cup sesame seeds

1/4 cup pumpkin seeds (pepitas

1 bunch cilantro chopped

1 bunch scallions chopped

1 cup tomatillos hulled &chopped

1-5 chile, jalapeno or serrano chopped

2 corn tortillas chopped, soaked in water and drained

Directions:

1.   Put chicken in a large pot with the water and salt. Bring to a boil, reduce heat, and simmer slowly for 30 minutes to 1 hour.

2.   Remove chicken to a bowl, and strain and set aside the broth. Let chicken cool, then remove meat from bones and shred. Set aside.

3.    Toast the sesame and pumpkin seeds in a dry skillet over medium heat till lightly browned, stirring frequently. Remove to a coffee grinder and grind to a fine powder.

4.   Add sesame and pumpkin seed powder and all remaining ingredients to a food processor or blender. Add 1 cup of the broth and process till smooth. (If using a blender you may have to do this step in batches.)

5.   Return chicken to large pot. Pour over green sauce and add 1 to 1 1/2 cups of remaining broth to bring to a sauce-like consistency. Heat over medium-low flame and simmer an additional 15-25 minutes. Adjust seasoning and serve.

Platanos Fritos (fried ripe plantains):

4 ripe plantains cut in half crosswise and lengthwise, peeled

Oil (for frying)

Directions:

1.   Heat about 1/2" oil in a skillet over medium heat. Add the plantains, a few pieces at a time and sauté until lightly browned. Turn and sauté the second side.

2.    Remove to a paper towel-lined plate and repeat with the rest of the plantains. Sprinkle with a little salt serve hot.

Tamales de Elote:

2-3 corn on the cob

2 cups masa harina

1 cup warm water

2 tsp. salt

1/4 cup lard

1/4 butter, softened

2 tsp baking powder

12 to 15 corn husks for wrapping

Directions:

1.    Add the cornhusks to a large pot. Pour boiling water over them and let them soak for at least 30 minutes to make them pliable.

2.    Cut enough corn kernels off the cobs to make about 2 cups. Scrape the cobs with a knife to get all their milk. Puree the corn in a food processor until fairly smooth but still a little chunky.

3.   In a large bowl, mix the masa harina with the warm water and salt and knead to form a pliable mass. Pulse into the pureed corn till well mixed.

4.    Whip the lard, butter and baking powder together with a whisk, egg beater or mixer till light and fluffy. Remove to the large bowl and add the corn-masa mixture and the salt. Beat with a spoon until dough is well blended.

5.   Drain cornhusks and wipe dry. Lay out a husk with the pointed end up, and add about 1/4 cup dough to the center. Fold in each side to cover the dough. Then fold up the bottom of the husk. Finally fold down the pointed top and insert it into the bottom to make a package. Tie the tamal with string if needed. Repeat with the rest of the dough.

6.   Set up a steamer and steam the tamales for 30-45 minutes. Remove and serve hot with a little milk or cream

poured over.

Chile Rellenos:

8 to 10 Hatch New Mexico green chiles

8 to 10 ounces Monterey jack, grated

1 cup blue corn flour

1 tablespoon flour

Pinch salt

Pinch garlic powder

Pinch ground black pepper

Vegetable oil, to coat skillet

***Serving suggestions: Green Chile Stew, recipe follows or salsa. Lettuce and tomatoes, as a garnish

Directions:

Char the peppers by holding them over an open flame of a gas burner with tongs. Then place the peppers in a plastic bag for at least 30 minutes to steam the skin loose. When the pepper is cool enough to handle, remove the charred skin, using a paring knife if necessary. Slit a side of the chiles and remove the seeds. Stuff the chiles with the cheese.

Mix all the dry ingredients together. Roll the stuffed chiles in the flour mixture. Saute the chiles on a flat grill or in a skillet coated with vegetable oil for 1 to 2 minutes per side or until the cheese is melted.

Serve 2 to 3 chiles per serving. Smother them in Green Chile stew or salsa and serve them with lettuce and tomatoes.

Green Chile Stew:

3 baking potatoes, like russets, peeled and diced

1 large yellow Mexican onion, diced

2 tablespoons crushed fresh garlic

3 tablespoons vegetable oil

4 cups chopped roasted green chile

10 cups water

1 1/2 tablespoons salt

Thickener Ingredients:

2 cups flour

1/2 cups water

Lettuce and tomatoes, as a garnish

Directions:

Saute the potatoes, onions, and garlic in the vegetable oil for 5 minutes or until almost soft. Then add the green chile, water, and salt. Boil for 15 minutes.

In a small bowl combine the flour and water and whisk well to make the thickener. Add the thickener and let simmer for 5 minutes. This can be served in a bowl with a tortilla and sour cream. You can add beef, chicken, or pork. This can also be used as a sauce for your favorite Mexican dishes. Or even over a steak or chicken breast. Garnish with lettuce and tomatoes.

Arroz con Pollo:

2 1/2 to 3 pounds chicken, cut into 6 or 8 serving pieces

Salt and freshly ground black pepper

1 tablespoon lard or bacon fat

4 ounces salt pork or bacon, finely diced

1 tablespoon clarified butter

4 ounces very fine (fideo or capellini) noodles, broken into 1inch lengths

1 large white onion, finely chopped

1 large clove garlic, minced

1 tablespoon paprika

3 plum tomatoes, coarsely chopped

1 1/2 cups shortgrain rice

1 cup fresh or frozen baby peas

3 cups boiling water

1/8 teaspoon ground saffron, or a tiny pinch saffron threads, crushed

2 tablespoons finely chopped parsley

Directions:

Rinse and pat the chicken pieces completely dry with paper towels. Season generously with salt and pepper. In a heavy ovenproof casserole, heat the lard or bacon fat over medium heat. Add the salt pork and, stirring frequently, cook until it is crisp and golden and has rendered all its fat. With a slotted spoon, transfer the pork to paper towels to drain and add the chicken pieces to the casserole. Using heavy kitchen tongs, brown the chicken pieces quickly and evenly, turning to brown all sides. Transfer the chicken to a platter and set aside.

Pour off and discard all but a thin film of fat from the casserole and add the butter. Increase the heat to medium and when the pan is hot, throw in the noodles. Cook them, stirring almost constantly, until they are browned, 6 to 8 minutes. Immediately reduce the heat to low and add the onion. Cook for 4 to 5 minutes more, stirring occasionally, until the onions are softened. Add the garlic, paprika, and tomatoes and cook uncovered, stirring frequently, for about 5 minutes, or until most of the liquid has evaporated and the mixture is thickened. Return the chicken pieces and salt pork to the casserole.

Add the rice, peas, boiling water, saffron, and 1 teaspoon salt. Stir together gently but thoroughly and bring to a boil over high heat. Reduce the heat to low, cover, and simmer very gently for 20 to 25 minutes, or until the chicken is tender and done all the way through with no trace of pink remaining. The rice will have absorbed all the liquid. Stir in the parsley, cover again and let stand for 5 minutes before serving.

Frijoles Borrachos (drunken beans):

1 pound dried pinto beans

2 whole tomatoes, roughly chopped

1/2 white onion, diced

1 pickled jalapeno, thinly sliced

2 cloves garlic

2 fresh bay leaves

1 tablespoon dried Mexican oregano

12 ounces dark beer

2 quarts water

Salt and freshly ground black pepper

Directions:

Wash the beans thoroughly in cold water, discarding any stones or rotten beans.

Place the beans in a wide, short saucepot (rondeau), and cover with water by 2 inches. Coo