Receta de Cada Departamento de Guatemala 3.

pounds of meat (beef, chicken or pig)

2. tomato Pounds
COMIDAS TPICAS POR DEPARTAMENTO DE 4. Ounces of miltomate
GUATEMALA 2.Cebollas
3. Chiles red peppers
2 guaques Chiles
Guatemala: corn atole, tamales chipiln,
2. Chiles goes large
chuchitos, toast 1/2 pound pepitoria
CHICKEN RECIPE chuchitos 4. Ounces of sesame seeds
Ingredients (20 chuchitos) 5. Frances (breads)
1. Ten tomatoes 2 cloves garlic
2. Two cloves garlic 2 gisquiles
1 pound green beans
3. An onion
2 pounds potatoes
4. A carrot Cilantro (to taste)
5. Two peppers 3. Consom
6. A tablespoon of oil 2. Saborines
7. Salt and pepper Pepper powder (to taste)
8. 20 Tortillas Preparation:
meat (chicken, beef or pig) in 6 liters of water, not fully
9. 40 sheets corncob
cook it is cooked.
10. 20 strips corncob all the ingredients are then roasted in a pan, taking great
11. 100 bits of chicken care not to burn.
preparation When meat and, separated from the broth. all ingredients
1. Fry the tomatoes with garlic, onion, carrot and roasts are placed in a blender and add the broth,
and minced peppers. when it is already very thin mixture (preferably pass
through a fine sieve or piece of gauze) is placed in a
2. Add salt, pepper and crushed. Simmer
suitable container and in that the mixture is placed
until it gets a fairly compact mass liquified of all ingredients, let it boil for 10 minutes, then
3. Place a tortilla on a piece of corn cob and you have selected the meat and simmer for another 15
put on it a little salsa previous 5 bits of minutes, or when the meat is finished cooking added. If
chicken. you have a chance to add the 3 meats at once, you will
4. Close the previous tortita and close the taste a completely different from the traditional pepin.
You can accompany with rice, tamale dough with oil and
leaf corn cob shaping a chuchito. Keep it
salt or tortillas and some chili.
closed with a strip.
5. Do the same to reach 20 chuchitos
6. Cook the chuchitos in a pot, if possible
steamed for two hours.

Chimaltenango: chilaquilas of gisquil, rise-

ik
Sacatepequez: wallowed, pepin, piloted subanik
Ingredients
Pepin Guatemalan food is a lot of tradition; the same 1lb of brisket
can enjoy preparing it at home or go out to a place to 1lb pig rib
enjoy this dish. 1lb chicken
Ingredients: 6oz miltomate
(For 15 people) 30 thirty good red tomatoes
6 liters of water 1cebolla rather large
2chiles pequeos1chile zambos coban
3chiles red chiltepes
1chile small guaque (guagillo US)
1bolita mass to thicken
Laurel 2hojas
1 / water 2tasa
Thyme 1ramita
1 / annatto 2cucharadita
Pepper and salt to taste
Maxan leaves or banana leaves (banana)
preparation
1.Part into pieces, season with salt and
pepper saute in a little butter or oil, begins
and ends with pig with chicken.
2Then remove the meat and reserve the fat
that was left.
3by put aside half a cup of water in
tomatoes, onions, and chilies and cook
miltomate,
licalos and add the ball of dough and strain
them.
4sofrelo the message into reserved
drippings from meat and incorporates meat
sauce.
5in a pot or clay tortera placed Maxan leaves
or banana (banana) and stew them, covering
it completely covered and cook for 40
minutes.
6acompaalo white tamale or mass.
Bon Appetite.
1 cinnamon stick
For garnishing:
35Aceitunas
35 Piminentos Chiles cut into strips
preparation
1. The night before, soak the rice with a little water (to
lose talc).
2. Prepare banana leaves cut rectangles of an appropriate
size to wrap the tamale. Then you dip them in boiling
water and dry them on the banks of a basket to drain and
vent at once.
3. Put the pork (which can be rib, post or skirt) to cook
with water, taking care not overcooking. Then cut it into
50 pieces. Store water for use in the mass.
4. Pull the water where rice and grind it for a few, adding
water until you have a liquid but thick consistency
(about 4 liters fl oz, -135) is located. Then add to this
mix a pound of butter and water where the meat was
cooked.
5. Add you to mix one teaspoon of saffron previously
soaked in boiling water and waste, and 4 tablespoons of
salt. Pour into a heavy-bottomed pot and bring to cook
over medium heat constantly move it with a wooden
paddle. Set it on fire until you get a consistency of very
thick cream.
6. Add salt if necessary (tamale dough should be spent
salt because in the cooking process tamales lose it). Then
remove the dough and cooked and let cool.
7. Place the dough in the center of the banana leaf, put a
tablespoon derecado over the dough and add a piece of
meat, a strip of chili pepper and an olive. Wrap the
leaves and tie with cibaque, placing the tamales in a
large pot of clay or metal. Bring to a boil with pot of
water until the water evaporates.

Quetzaltenango: Paches, fruit broth, rice tamales.

For the mass:
2 pounds of pork (1 kg)
3 pounds of rice (1 kg) Alta Verapaz: Saquic, Kackik
1 teaspoon saffron Kack ik
1 pound of butter ( kg)
salt to taste INGREDIENTS:
banana leaves
1 Chompipe (Turkey)
For the message: (toasting each thing separately)
Pepitoria 2 ounces (56 g) 1 lbs Tomato
1 ounce of sesame seeds (28 g) 1/2 pound onion
2 large chilies passes 1 bunch coriander (cilantro)
Tomato 2 pounds (1 kg) 3 heads garlic
6 red chillies pepper Green onion to taste
6 large guaque chilies Zamat (hojitas odor) to taste
2 bunches cibaque
or ground dried chili colorado if desired
ground annatto coloring if desired
IN PREPARATION:
the turkey is sewn into pieces
with sliced onion
chopped tomato or hand estripado
peeled garlic
When this half-baked cilantro is added,
salt to taste
you may add annatto, although not necessary because the
tomato estripado gives color to the broth
It is served with cooked rice.
It served and you may add chili.
chopped onion, minced garlic, pepper,
peeled and chopped tomatoes and chopped
carrots along fry the mushrooms soaked in
hot water and chopped, when everything is
fried is check hen with juice to sweat a while,
then half a cup of water, pour the port wine,
bay leaf, raisins, peeled and cut lengthwise
almonds, cooked peas, salt.
If chicken is not cooked thoroughly, he
increases a little more than boiled water.
Besides parboiled potatoes and fry in oil.
the stew is served on a platter and surround
yourself with potatoes, served with rice
graining.

Baja Verapaz: White beans, rice with celery Chiquimula: Empanadas loroco, yuca with
cracklings
Progress: Flower izote, braised chicken Yuca with pork rinds
Braised chicken
* A fat hen INGREDIENTS:
* Half kilo of tomato Yucca
* Onion Mediokilo Chicharrn (fried pork slices well)
* A quarter cup mushroom Tomatoes
* Two bay leaves Onions
* Half a bottle of port wine Green Chiles
* One hundred grams of almonds Chile pepper to taste
* Fifty grams of raisins Cabbage
* Half kilo of alverjitas Salt and pepper to taste vinegar or lemon
* Four cloves garlic juice
*A teaspoon of salt PREPARATION:
* Half teaspoon white pepper It is cooked cassava with a little salt until
* Half a bottle of oil tender. HE
* A little parsley chilmol preparing and mixing chopping diced
* A kilo of yellow potatoes tomatoes,
*A kilo of rice onion, green pepper and hot pepper, salt,
*Two carrots pepper and vinegar or lemon.
Finely chop the cabbage and then washed
Braised chicken with hot or iced water
but with a few drops of chlorine.
preparation Cassava can be eaten warm or cold. Place
pieces on a plate and
hen prey is cut and put infused with port add in order: cabbage, chilmol and finally the
wine for about an hour. pieces of pork rind.
It can also be made with pork leg in tomato
Aside she puts a pan fire with oil and sauce instead of
cracklings or both.

Jutiapa: Gallo girl, marquesote
Gallo In Chicha
This recipe is for 6-8 servings
Ingredients -
* 1 young Gallo, well cleaned, cut into prey.
* 3 teaspoons salt
* 1/2 teaspoon pepper.
* 4 tablespoons oil.
* 3 cups chicken broth (chicken cubes)
* 3 tablespoons chopped onion
* 2 cloves garlic, minced
* 2 Ounces of chopped raisins (1/3 cup)
* 1 cinnamon stick
* 1 cup chopped tomato without seeds
* 4 Peppers majadas.
* 4 Nails and
* 1 cup of chicha.
Preparation -
Wash and dry the cock. Sobado leave a day
before with salt and pepper. Brown the
pieces well and evenly in the oil. Gold pieces
and put them to bake in the hot chicken
broth or hot water. Coccanimal time. If you
need more liquid agregacaldo or hot water. It
should be soft but well integer and at least 2
cups of liquid. When the meat is tender add
the following sofrito: In the fat that was to fry
meat or a little more, fry the onion, garlic,
raisins, cinnamon, tomatoes, peppers. See
that cold this chirmol and add the rooster.
Boil 3 minutes and add the cloves and
chicha.
Check seasoning. Boil for at least 10
minutes. Chicha is bought in the market or in
the snack bars under the name Fresh
schiles. the rooster is served in chicha with
strips of peppers and onions pickled tin as a
garnish.
Jalapa: pulique, quesadilla
Recipe for 4 people
Ingredients: 1 lb. of anacates
12 oz. cecina
2 tender medianeas pacayas
1 tender gisquil
4 tender gicoyes
4 ounces green beans
6 medium tomatoes
4 oz. of miltomate
2 cloves garlic
1 medium onion
1 Chile Huaque large
5 branches apazote
1 ball of dough corn
Achiote and Salt to gustoPreparacin
Clean anacates homgros. Jerky split into
small pieces and cook for 20 minutes.
Prepare a message with tomato, garlic and
onion put (all raw), blend and strain. Add the
corned beef along with vegetables cut into
quarters, green beans, halved (lengthwise,
biased), pacayas giving off its trunk twigs,
branches apazote and annatto. Season with
a little salt, then biltong yacontiene. Kitchen
is all together, covered, for 15
minutos.Finalmente, mass undone in a little
water is added, boil for 5 minutes, and
served with white rice.
Quiche: Typical dishes of this department
are the boxboles, chicken with apazote,
chichasteco Chojn, herbs and white steamed
tamales. To drink water chilacayote.
smoked tenderloin with boxboles and
redishRegresar
INGREDIENTS:
1 whole tenderloin
required amount of dried basil
1 bunch of tips gisquil
1 bag of instant polenta
Required amount of fresh rosemary
3 pieces of tomato
1 can whole black beans
1 piece of onion
1 bunch cilantro seasoning
Required amount of black salt
required amount of mixture of peppers
required amount of olive oil
1 piece of lemon
blancaPROCEDIMIENTO required amount of
salt: Totonicapan: Tamalitos chambray, atol
- Wash the tenderloin mass broth beans, pig trotter in chirmol
- Cut-shaped medallions (marinated), Tobik broth, corn tamales, bread
- Prepare the herbs and salt the meat with tayuyos and buds.
black salt Recipes
- Smoking meat with a smokehouse, placing Broad bean soup
it on a bed of rosemary, apply smoke, cover Ingredients
with plastic wrap and let it rest. 1 pound of beans
- Blanch the tips gisquil 1/2 pound of meat
- Put them in boiling water 1 sprig apazote
- Remove from the water and set aside the salt and pepper to taste
same
- Add the polenta in this water, stirring Preparation
constantly The beans are put to soak overnight,
- Season with a pinch of white salt the next day they cook with the meat.
- Let rest When already cooked, you add the sprig of
- While preparing boxboles: apazote, salt and pepper to taste and serve.
- When this cold polenta fill gisquil leaves
shaped tacos with polenta.
- For the redish:
- Mix the black beans, tomato, red onion, all
finely chopped, add lemon and white salt,
olive oil and chopped coriander seasoning in
a bowl.
- Then continue the tenderloin.
- Heat the pan Retalhuleu: Meat with miltomate,
- Grind pepper colors Chancletas of chayote chayote and cake.
- Remove the meat from the container where
he smoked Ingredients
- Incorporate olive oil * 2 pounds of beef (bolovique)
- Put to fry the meat to seal * 2 pounds of small miltomate
- Remove the meat and let stand * 1 quartered onion in four
- Stir the back between colored ground * 1 chile sambo
pepper and let stand again * 1 garlic
- Reinforce with black salt and bring to reseal
in the hot pan preparation
- At your service:
- Place the relish of beans on Dish, It gets to roast the miltomate, onion, garlic
- Serve on top of the boxboles and chili sambo, the miltomate must be well
- And then the meat roasted.
- Place a sprig of rosemary for garnish and
bathe with juguito Relish the meat into cubes and part is cooked,
reserve a little broth to liquefy.

the ingredients that were previously roasted

with a little previamentede reserved broth
and boil along with the meat for 15 minutes
to liquefy it thickens, this dish can be served
with white rice preparation
Santa Rosa: Highlights yellow meat and beef Toast all spices, ensure they do not burn.
stew. As for seafood, dried fish is also Then everything is toasted, it liquefies
prepared in yellow. Fried tortilla soup is also adding one liter of water.
very characteristic of the place. As sweet It is clean and is cooked pig's head, then that
dish, the cassava ytamalitos nugados of is fine cuisine takes all the meat, fry in 2
corn. tablespoons oil.
We now proceed to drop the message in the
BEEF STEW CHICKEN OR flesh that we already have fried, add the
broth and salt for about 15 or 20 minutes.
Ingredients: You can accompany with rice and tamales
08 chicken pieces mass: and if you like spicy, you can prepare
01 kg. pink potato (Canchan), peeled and cut chiltepe crushed chili with chopped onion,
in two cilantro, salt and lemon juice, or your
1/2 kg. sliced carrot preference.
1/4 kg. blanched peas
100gr. black raisins
01 onion diced
02 bay leaves
03 diced mushrooms and hydrated in warm
water
01 sachet pomarola
pepper c / n salt.
Garlic to taste
Oil c / n.
Preparation:
- Season with salt dams and garlic and seal Escuintla: They excel in this place foods
oil (fry a little hot oil). Reserve.
with seafood such as stuffed crabs, shrimp
- Fry in hot oil onion until this crystal, add the
pomarola sauce (or tomato paste), bay broth, seafood broth.
leaves, mushrooms, garlic, fry a little to
integrate the ingredients, add the meat and What ingredients need to prepare shrimp
stir to be impregnated with the mixture, add broth?
the potatoes, carrots and peas, salt, cover
the pot and simmer. Only a short while is
150 gr shrimp
ready for cooking, incorporate the raisins.
- In the case of meat, as this is often tougher
than chicken, cook it first and when missing 1 pepper
just add some potatoes, carrots and peas,
proceed near the end with raisins. 1/2 small onion
Suchitepequez: Shrimps with chipiln,
wallowed, green pig meat pulique and yellow. 1 clove garlic
abrogated
Ingredients:
1 Head Marrano 2 potatoes
1 medium onion
1 clove garlic 2 carrots
1/2 pound miltomate
1/2 pound pepitoria How shrimp soup prepared?
3 cloves We wash well the shrimp and put them in a
3 omelettes good toast (to thicken)
saucepan. Boil water and a little salt lightly
Achiote 1/4 decucharadita
1 Chile guaque potatoes and carrots (both games in
I consomm to taste taquitos), we drain them and reserve the
Salt to taste cooking water.
2 tablespoons oil, preferably olive. In the bowl of the mixer we pour the pepper
(previously also will have cooked), onion and
garlic, and when ready it echamosen shrimp
casserole. We pour the broth over we had
booked. We set to cook for about 10 minutes,
try and rectify salt if necessary (you can add
a tablet of fish broth to add flavor as
desired).
A couple of minutes before finishing cooking
includes potatoes and carrots. And to eat!
Huehuetengo: Tamales, rice with chicken, tamales
chipiln, corn gruel, chuchitos, bananas in glory, mole of
bananas, plums in honey fritters, sweet coconut, cooked
beef, plump, toast, chocolate and sweets.
Chicken rice
| peeled after cooking)
This soup is a great tradition in Guatemala. A complete
and easy to prepare food.
Ingredients
3 pounds chicken cut into pieces and skinless
pound of broken rice
2 liters of water
2 cups chopped vegetables (carrots, green beans,
potatoes, peas)
1 chopped chili pepper
1 onion, chopped
1 bunch cilantro
Salt
1. Boil the chicken with water, coriander and salt.
2. When a boil, broken rice and all the vegetables are
added.
3. Boil 20 to 30 minutes, until soup is thick.
Quetzaltenango: Paches potatoes, sweet
tamales, soup and fruit, pepin indium jocn
chicken, donuts and eggnog.
Ingredients
* Recado
* 2 1/2 pounds of tomatoes
* 1/2 pound miltomate
* 1 clove garlic
* 1 slice large decebolla (2 ounces)
* 4 large red chilli peppers
* Fill
* 1 teaspoon pepper
* Achiote berry
* Salt
* 10 pounds of potatoes
* 1/2 pound of butter or oil 1 cup
* 1/2 pound of corn tortilla
* 15 French breads
* 3 bunches wrapping sheet
* 2 1/2 pounds of pig meat (post) cut into 40
pieces and cooked in a little water with salt
Preparing Paches Papa
1 Boil the ingredients of the message and is
ground and cooked, strain and add a little
pepper and annatto. Aside put to boil
unpeeled potatoes with salt (these are
2 When hot potatoes ready to be peeled and
crushed so that it is a thick puree with whole
pieces and mixed with oil.
3 not a very stiff dough is made with the
mixture and stir with potatoes.
4 Apart get water to soak in the French
breads, squeezed, ground, colan and added
to the potatoes. Add to potatoes and cast the
message. Mix everything well so that the
dough is uniform.
5 was wrapped tamales and put a piece of
post in the middle of each tamale. the meat
can be put raw. Boil 3 hours with little water.
and see if it is already cooked.
Peten: Scones Chaya, tamales ..
CHAYA buns
Ingredients: (calculated for 100 rolls).
4 pounds of corn
2 pounds lard
Deposta 4 pounds of ground meat pig leg
(one pass).
40 tomatoes
4 peppers chilies
3 or 4 rolls of banana leaf.
pepper, achiote salt, and apazote to taste.
PREPARATION
When cooking corn boil for half an hour or
more, until the point you easily insert the
nail. Fter random on both sides sheet is
cleaned with a damp cloth and cut into
pieces, each sheet is of good size will reach 3
or 4 rolls.
In a skillet large enough it is cooked meat,
taking care that there are no balls carde.
When the meat is already cooked, you add
the tomato, chili and apazote either liquefied
or cast, achiote, salt and pepper. And with all
these ingredients, boil the meat for fifteen
minutes.
The four pounds of ground corn and put in a
large bowl or on a table. Separate trying to
make room in the middle of the table and
made him round two tablespoons of salt.
Then it made him a little melted butter and
cold. the mass is stirred and applied more
butter, while salt is made up seasoning. Once
this cold meat is wrapped in rolls as follows.
In each of the leaves already prepared a
pleita mass is placed (as for an omelette)
holds out, it made a spoonful of carde, a
tablespoon of juice, it gives you fold the
sheet and then you bend ends. At the end
deenvolver is placed in a pot prepared as
follows: pieces of leaves and veins that
remain will place them in the bottom of the
pot, he puts lid and pours enough water to
boil for two hours. (To finish placing muffins,
fold the tips of the leaves, a damp cloth is
placed and stitched for two hours.
Ingredients: (calculated for 100 rolls).
4 pounds of corn
2 pounds lard
4 pounds lean ground leg post Marrano (one
pass).
40 tomatoes
4 peppers chilies
3 or 4 rolls of banana leaf.
pepper, achiote salt, and apazote to taste.
PREPARATION
When cooking corn boil for half an hour or
more, until the point you easily insert the
nail. After randomly on both sides sheet,
cleaned with a damp cloth and cut into
pieces, each sheet is of good size will reach 3
or 4 rolls.
In a skillet large enough it is cooked meat,
taking care that there are no balls carde.
When the meat is already cooked, you add
the tomato, chili and apazote either liquefied
or cast, achiote, salt and pepper. And with all
these ingredients, boil the meat for fifteen
minutes.
The four pounds of ground corn and put in a
large bowl or on a table. Separate trying to
make room in the middle of the table and
made him