The carne en jocon, also known as carne en adobo, is a delicious dish commonly prepared for celebrations and banquets. ¡It’s truly a delight!
Originally from the Petén region, it is prepared with a exquisite blend of ingredients that reflect the culinary richness of the country.
This stew, also known as carne en adobo, is a true gastronomic treasure that has been passed down through generations.
Carne en jocon
Ingredients
1 ½ kilogram of Boneless lean meat cut into cubes
½ cup of Meat stock
¼ cup of Peanut oil
1 Medium onion
2 Garlic cloves
2 Red or green peppers, seeded and chopped
1 Red or green pepper, seedless and finely chopped
300 grams of Canned peeled tomatoes
4 Medium tomatoes, peeled and chopped
1 Bay leaf
½ teaspoon of Oregano
1 pinch of Salt
2 tablespoons of White corn flour
1 pinch of Pepper
Preparation
Step 1 : In a deep skillet or pot, heat the peanut oil.
Step 2 : Sauté the onion, garlic, and peppers until the onion is tender.
Step 3 : Then, add the meat and the other ingredients, except the corn flour.
Step 4 : The liquid should just cover the meat, adding more broth if necessary.
Step 5 : Cover the skillet and cook on low heat until the meat is tender, approximately 2 hours.
Step 6 : If using white flour or corn flour, mix it with a little cold water before adding it to the skillet, and cook until the sauce thickens.
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