Guatemalan curtido is a typical dish that you can accompany with white rice and freshly made corn tortillas. You can prepare it for any occasion, it is easy and practical to make.
It is a traditional dish that has been part of the country's culinary culture for generations.
This mix of pickled vegetables has deep roots in Guatemalan culinary history, incorporating flavors and techniques.
Curtido
Ingredients
500 grams of Green bean
500 grams of Carrot
3 Garlic
2 teaspoons of Oregano
500 grams of Chayote
500 grams of Beetroot
8 Bay leaves
1 Green bell pepper
1 Red bell pepper
2 Thyme sprigs
1 Large onion
1 Large red onion
2 liters of Water
2 tablespoons of Olive oil
1 cup of Vinegar
1 teaspoon of Sugar
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : First, separately, peel and julienne the green bean, carrot, chayote, bell pepper, and onion.
Step 2 : In a pot with one liter of water, heat it up adding four bay leaves, a sprig of thyme, and a teaspoon of oregano.
Step 3 : When it starts boiling, add the green bean and let it cook.
Step 4 : After ten minutes, add the carrot, and after another ten minutes, add the chayote.
Step 5 : After boiling for ten more minutes, remove from heat.
Step 6 : In a pressure cooker, place one liter of water with the whole beets and cook for 15 minutes from when the steam starts to escape.
Step 7 : Once cooled, peel and cut into julienne strips.
Step 8 : In a large skillet, heat 2 tablespoons of olive oil to fry the bell pepper.
Step 9 : Then, season and add the onions, along with four bay leaves, a sprig of thyme, a teaspoon of oregano, and three minced garlic cloves.
Step 10 : It is important to add the garlic at the end to prevent burning.
Step 11 : And with that, it will be ready to enjoy!
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