Guatemala-Inspired Fried Chicken

http://www.recipehound.com/Recipes/Recipes3/9496.html

Serves 2 to 3.

Ingredients:

• one 3-pound chicken, cut into 8 pieces
• juice of 1 lemon
• 3 cloves garlic, thoroughly crushed
• 1 teaspoon ground cumin
• 2 tablespoons dried oregano
• 2 tablespoons kosher salt
• 1/2 teaspoon ground black pepper
• vegetable oil for deep-frying
• 1 cup cake flour

Method:

• Sprinkle the chicken with the lemon juice, then rub in the garlic and sprinkle on the cumin, oregano, salt and pepper. Place in a bowl and refrigerate, covered, overnight.
• When ready to cook the chicken, heat about 5 inches of oil to 340-degree in a wok or deep pot.
• While the oil is heating, dip the chicken in the flour briefly, shaking off any excess flour.
• Fry, turning once, until golden brown, about 6 minutes per side. Remove the chicken pieces from the oil with tongs and drain them on paper towels. Eat immediately.

Seviche de Ostras (Oysters Marinated in Lime Juice)

http://www.recipehound.com/Recipes/0944.html

Serves 8.

Ingredients:

• 4 dozen oysters, shucked
• 1 cup lime or lemon juice
• 3 large tomatoes, peeled and chopped
• 1 large onion, finely chopped
• 1 fresh hot red pepper, seeded and chopped
• 2 tablespoons mint leaves, chopped
• salt, freshly ground pepper
• lettuce leaves

Method:

• Put the oysters into a large glass or china bowl with the lime or lemon juice, cover, and refrigerate overnight.
• Strain the oysters, reserving the juice.
• In the bowl combine the oysters with the tomatoes, onion, hot pepper, mint leaves, and 1/4 cup of the reserved juice.
• Season to taste with salt and pepper.
• Line a serving bowl with lettuce leaves and pour in the oyster mixture.
  

Pepinos Rellenos (Stuffed Cucumbers)

http://www.foodbycountry.com/Germany-to-Japan/Guatemala.html#Pepinos_Rellenos_Stuffed_Cucumbers

Serves 6 to 10.

Ingredients:

• 2 to 3 cucumbers
• ½ lime
• 1 red pimiento chile (red pepper)
• 1 small (3-ounce) package of cream cheese
• 1 Tablespoon cream
• 1 Tablespoon basil
• 1 Tablespoon green onions, chopped
• 2 garlic cloves, chopped
• Salt and pepper
• Pinch of paprika

Procedure:

• Cut the cucumbers down the middle, lengthwise, peel and remove the seeds.
• Rub the cucumbers with lime juice, and salt and pepper.
• Cut the red pepper down the middle, remove the seeds, and dice into small pieces.
• Combine the cream cheese and cream together with the remaining ingredients and mix well.
• Fill the cucumbers with the mix and refrigerate for 2 hours.
• Cut into slices and serve. (May be served on a bed of lettuce leaves.)

Cucumber Soup

http://www.foodbycountry.com/Germany-to-Japan/Guatemala.html#Cucumber_Soup

Serves 4.

Ingredients:

• 1 Tablespoon vegetable oil
• 1 pound pickling cucumbers (peel off skin, if waxed), chopped
• 1 medium onion
• 1 medium red bell pepper, chopped
• 3 cups low sodium chicken broth
• Ground pepper, to taste
• Pinch of salt (optional)
• ¼ cup plain, nonfat yogurt
• 1 Tablespoon fresh parsley, chopped

Procedure:

• In a large saucepan, warm the oil over medium heat.
• Add the cucumbers, onions, and red pepper.
• Cook until all the vegetables are tender, about 15 minutes.
• Stir in the chicken broth and simmer for 10 minutes, stirring occasionally.
• Remove from heat.
• In a blender or food processor, puree the soup until very smooth, and then return it to the saucepan.
• Bring to a simmer and season to taste with salt (optional) and pepper.
• Serve hot, topped with a Tablespoon of yogurt and a sprinkling of parsley.

Escabeche

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_15046,00.html

Ingredients:

• Salt and pepper
• Flour, for dusting
• 3 pounds grouper or sea bass, skin off, cut into 4 to 5 ounce fillets
• Canola oil, for frying
• 1 red onion, julienne
• 2 red peppers, julienne
• 2 yellow peppers, julienne
• 1 carrot, peeled sliced in thin rounds
• 4 cloves garlic, sliced thin
• 1/4 jalapeno chile, minced
• 1 tablespoon ketchup
• 2 tablespoons red wine vinegar
• 2 bay leaves
• 1 teaspoon peppercorns
• 1 shot hot pepper sauce
• 2 avocados, peeled, pitted and sliced lengthwise into1/8-inch slices, tossed with lime juice and seasoned with salt

Directions:

• Season fish with salt and pepper, and dust with flour.
• Heat a skillet and add canola oil to it.
• Saute the fish until brown on both sides.
• Remove from the pan and place in a deep pan.
• Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent.
• Add the ketchup and cook 1 more minute.
• Remove from the heat and add all other ingredients, except the avocado.
• Cover the fish with all ingredients and allow to cool to room temperature.
• Cover and place in refrigerator for 2 days.
• Serve with avocado slices.
  

Tamales Colorados de Navidad (Colorful Christmas Tamales)

http://www.mayaparadise.com/recipeshow.asp?ID=1

Ingredients:

• 1-1/2 pounds of tomatos
• 2 large pimiento chiles
• 3 dried chiles (include if you want it more spicy)
• 2 ounces of pepitoria (ground pumpkin seeds)
• 2 ounces de ajonjolí
• 1 small stick of cinnamon
• 1 ounce of lard
• Achiote (Annatto)
• Salt

Preparation:

• Boil the tomatos with the pimiento chiles and dried chiles with a small amount of water.
• Liquify and colander while adding the achiote.
• Brown the ground pumpkin seeds, ajonjolí, and cinammon, and grind it dry in a blender.
• Mix the resulting powder with to cooked tomatos and colander.
• Boil for 20 minutes, adding the ounce of lard, pieces of meat and additional seasoning.
• This recado sauce needs to be rather thick and a bit salty since the tamales lose salt when they are cooked.

Guatemalan Chicken with Pineapple (Pollo en Pina)

http://www.recipezaar.com/78150

1¼ hours, 15 min prep
Serves 6.

Ingredients:

• 2 tablespoons olive oil or vegetable oil
• 3-3 1/2 lbs broiler-fryer chickens, in pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pineapple, cut in 1 inch cubes or 1 (20 ounce) can unsweetened pineapple chunks, drained
• 1/2 cup dry sherry
• 2 tablespoons vinegar
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 dash pepper
• 2 medium tomatoes, coarsely chopped
• hot cooked rice (can cook concurrently so all is ready at the same time)

Directions:

• Heat oil in lg skillet; cook chicken on med heat until brown on all sides-- approx 15 min.
• Remove chicken, cook onion& garlic in remaining oil until onion is tender, stirring frequently.
• Return chicken to skillet.
• Mix all remaining ingredients except tomatoes (and rice!); pour over chicken.
• Bring to a boil, reduce heat, cover, and simmer 20 min.
• Add tomatoes; simmer, uncovered, until thickest pieces of chicken are cooked through-- approx 20 min.
• Serve with rice.

Ceviche Tostada

http://www.recipezaar.com/234006

½ day, 15 min prep

Ingredients:

• 1/2-3/4 lb shrimp
• 2-3 firm tomatoes, diced in small pieces
• 1 medium red onion, diced in small pieces
• 1/3 cup cilantro
• 3 garlic cloves, minced finely
• 1 jalapeno, minced finely
• 2 tablespoons clam juice
• 2 limes, juice of
• salt
• 12 tostadas

Directions:

• Transfer all ingredients (except salt) into a gallon storage/freezer bag and toss. Refrigerate the mixture overnight, Drain excess liquid, add salt, then serve over Tostadas.
• Cod & Halibut work well and can be substituted for shrimp. I enjoy a blend with Squid, Baby Octopus, & Shrimp.

Arroz Guatemalteco

http://www.recipezaar.com/307913

25 min, 5 min prep

Ingredients:

• 2 cups white rice
• 2 tablespoons peanut oil
• 1 cup (carrots, celery, sweet red peppers and peas)
• 4 cups chicken broth or beef broth
• salt and pepper

Directions:

• Saute rice in oil until rice has absorbed the oil but has not changed color.
• Add vegetables, salt and pepper, and 4 C of broth.
• Bring to a boil, cover, reduce heat and simmer until liquid has been absorbed about 20 minutes.

Carne Guisado

http://www.recipezaar.com/304168

1½ hours, 5 min prep

Ingredients:

• 2 tablespoons olive oil
• 2 lbs pork, cubed
• salt and pepper, to taste
• 3 bay leaves
• 1/4 teaspoon thyme
• 2 medium jalapenos, chopped
• 1 cinnamon stick, 1 inch long
• 1 teaspoon nutmeg
• 3 cups water
• 1/4 cup sour orange juice
• 1 small tomato, sliced
• 1 small onion, finely chopped
• 1 garlic clove, sliced
• 1/2 cup breadcrumbs, toasted

Directions:

• Saute pork in oil for 5 minutes.
• Add salt, pepper, bay leaves, thyme, chiles, cinnamon stick, and nutmeg.
• Stir well.
• Add water and orange juice.
• Bring to a boil, reduce heat and simmer.
• Meanwhile combine tomato, onion and garlic in blender and puree.
• Add pureed mixture to the pork mixture in pan and continue to simmer for 1 hour.
• Add crumbs to thicken broth and simmer for 10 minutes.
• Serve hot.

Curtido

http://www.recipezaar.com/139725

2½ hours, 20 min prep

Ingredients:

• 1 medium head of cabbage, chopped
• 2 small carrots, grated
• 1 small onion, sliced
• 1/2 teaspoon cayenne pepper or paprika
• 1/2 teaspoon oregano
• 1 teaspoon olive oil
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 1/4 cup vinegar
• 1/2 cup water

Directions:

• Place the cabbage in boiling water for no more than one minute. Discard the water.
• Put the cabbage in a large bowl and add grated carrots, sliced onion, cayenne, oregano, olive oil, salt, brown sugar, vinegar, and water.
• Let chill in refrigerator at least two hours before serving.