Click here to go back to Basic Facts

      



Guatemala.jpg (3554 bytes)

RECETAS

Frijoles Negros Volteados (Fried Black Bean Paste) (English)

Chirmol Chapin (Español)

Picado de Rabano (Radish Salad) (English)

Guacamole (English)

Verdura con Mayonesa y Pollo (English)

Mango-Avocado Salsa (English)

Olgietta's Plátanos (Fried Plantains) (English)

Plátanos al Horno (Baked Plantains) (English)

Arroz de Leche (Rice with Milk Pudding) (English)

Pan de Banana (Banana Bread) (English)

Plátanos en Gloria (Plantains "In Glory") (English)

 

__________________________________

 

FRIJOLES NEGROS VOLTEADOS

(Fried Black Bean Paste)

 

Ingredients:

2 cups black bean puree

(canned refried black beans)

1 Tbs oil

 

Heat oil over moderate heat in skillet. 

Add bean puree and mix well with wooden

spoon.  Stir until puree thickens and liquid

evaporates.

Continue until mix begins to come away from

skillet and can be formed by shaking the

skillet to give a sausage shape.

Serve warm with tortillas, farmers cheese,

sour cream, bread or with all at once.

 

 


 

Chirmol Chapin

Empieze con 1 hors de anticipación

Esta receta es para 6 porciones

Ingredientes -

10 Tomatoes

1/2 medium onion

1Unas ramitas de culantro

1 Lime

Salt and pepper to taste

Unas pasadas de Salsa Tabasco (opcional)

Preparación -

En un rescoldo, plancha de cocina or el BBQ, aze los tomates. Tienen que quedar negros de todos lados. Pique finamente la cebolla y el culantro. Cuando los tomates esten azados, piquelos (aunque estaran casi deshechos). En una bola de pyrex, combine todos los ingredientes. Agregue sal y pimienta a su gusto. Si lo quiere un poco picante, agregue unas gotas de Salsa Tabasco. Este chirmol puede enfriarse y envarsase para despues; pero sirvelo al tiempo o caliente sobre su puyazo azado, sus huevos rancheros, etc. Buen Provecho!


 

 PICADO DE RABANO (Radish Salad)

 

Ingredients:

1/2 pound radishes (about 20)

12 fresh mint leaves, finely chopped

Salt to taste

1/4 cup of a mix containing 2/3 orange juice

and 1/3 lemon juice (or use Seville bitter

orange juice if available)

 

Trim and thinly slice the radishes. 

Combine sliced radishes with remaining

ingredients in a bowl and serve as a salad.

 

Serves 2-4

 


 

Guacamole

2 medium onions
1 clove garlic
4 medium tomatoes
2 small hot chili peppers
4 medium avocados
1 tsp. lime juice
Salt, pepper to taste

Grind the onions, garlic, tomatoes and chili peppers together.
Mash the avocados with the lime juice added.
Combine the onion mixture and mix well.
Add salt and pepper to taste.
Mix well and chill.
Serve in the avocado shells or in dip dishes.
Serves 6.

 


 

Verdura con Mayonesa y Pollo

The recipe can be increased according to the number of people served and allows for a great deal of variation.

Ingredients
cup ejote (Mexican string beans)
cup carrots
cup cabbage
cup peas
2 tbs. vinegar
Salt, pepper to taste
1 lb. Cooked chicken, cut in bite-size pieces
1 cup mayonnaise
1 tbs. powdered mustard
cup celery, diced
cup pimentos, sliced fine
1 tbs. finely chopped parsley

Slice finely the carrots, string beans and cabbage, add the peas and cook in a small amount of water. When vegetables are cooked, drain and set aside to cool. Add vinegar, salt and pepper. Mix well and chill in refrigerator.Just before serving, mix vegetables with chicken and mask with mayonnaise to which has been added 1 tbs. powdered mustard. Add celery, pimento and parsley, mix well and serve.

Serves 4 to 6.


 

Mango-Avocado Salsa

This is an easy tropical dish that is full of flavor! I like to serve it with chips, or as a side dish. It would be easy to try slightly different versions by adding lime juice, ginger, pineapple, or jalapenos, depending on your personal taste.

 

1        mango, peeled and chopped

1        red pepper, diced

1        tomato, diced

2        avocados, peeled and chopped

1/4    red onion, diced

1        dash garlic salt (optional)

10 minutes 10 mins prep

 
 

OLGIETTA'S PLATANOS (Fried Plantains)

 

1 ripe plantain, with a yellow and black skin

2 Tbs oil

 

Peel plantain.  Cut into 1/2 inch thick

diagonal slices.

Heat oil in skillet over medium heat and fry

plantains for several minutes on each side

until golden brown.  Drain briefly on paper

towels.

 

Serve with fried black bean paste and

tortillas.

 


 

 PLATANOS AL HORNO (Baked Plantains)

 

2 Tbs sugar

1 tsp ground cinnamon

2 ripe plantains, with black skins

2 Tbs butter

 

Mix sugar and cinnamon together. Peel the

plantains and split them open lengthwise but

do not cut completely through.  Sprinkle them

inside and out with the sugar mixture.  Cut

dabs of butter into the slits.

Coat a baking dish with butter and add the

plantains.  Bake in a 350F 20 to 30 minutes

until soft and brown. 

Serve warm with fresh cream and honey.

 


 

Arroz De Leche - Rice With Milk Pudding

1 cup of white rice

2-3 cups of water

1 cinnamon stick

1 tbsp of grated lemon, lime, OR orange peel

pinch of salt

4 cups of milk

1 cup of water

½ cup of raisins

1 tbsp vanilla

powdered cinnamon

Combine the rice, water, cinnamon stick, grated peel and salt in pot that has a lid. Bring to a boil uncovered. Once it stars boiling immediately reduce to a simmer and cover. Continue cooking until all the water has been absorbed. Cooking time depends on what type of rice you are using. Use your regular cooking method as a guide to determine how much water to use and how long to cook. I was originally going to provide specific instructions, but the opportunity for variation is just to great (instant vs converted, short grain vs long grain, type of pot, etc). So just do what you normally do. If this is your first time making rice, do what is says on the box.

Once the water has been absorbed add the milk and sugar. Continue simmering. Stir the mixture constantly until it starts to thicken. Add the raisins and vanilla and cook for 2 more minutes. Remove from heat and let cool about half an hour. Pace in individual serving dishes and refrigerate. One big Tupperware container works too. Sprinkle with cinnamon before serving.

 

 

 


 

Banana Bread (Pan de Banano)

INGREDIENTS:

1/4 pound (1/2 cup) butter

1/2 cup sugar

1 pound ripe bananas (2 or 3 large)

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 tablespoon lemon juice

1 egg, well beaten

1-1/2 cups all-purpose flour

2 teaspoons baking powder

 

 

 

1        Soften the butter at room temperature and cream it with the sugar in a mixing bowl until light and fluffy. Mash the bananas and add to the butter and sugar mixture. Add the salt, cinnamon, lemon juice, and egg. Sift the flour with the baking powder and fold it into the liquid mixture. Pour the batter into a greased (9 by 5-inch) loaf pan. Bake in a preheated moderate (350 F.) oven for 1 hour, or until a cake tester comes out clean. Serve with honey as a cake bread, or as a pudding with cream or ice cream.

 


 

Plátanos en Gloria (Plantains "In Glory")

3 ripe plantains
1 lb of sugar
1 stick of cinnamon
5 cloves
5 large peppercorns

Slice the plantains, fry, and when done place on paper to absorb the oil. Prepare the syrup with 3 cups of water, cinnamon, peppercorns, cloves, and a pinch of salt. Cook the syrup over a medium fire and when it just reaches a boil, add the plantains.

 

 

 

 

 

Back

Updated: 25 April 2008


menubottom.gif (7627 bytes)