The chojín en recado, also known as Chojín de carne, is a typical dish in many parts of Suchitepéquez. Prepared to celebrate the town's patron saint festivities, this stew stands out for its smoky flavor and aromatic herbs.
In San Bernardino, the recado of Chojín de carne is prepared to celebrate the patron saint festival, a typical dish from Suchitepéquez, also known as Chojín en recado.
The tradition involves smoking the meat a day before, and before cooking, a special ceremony is performed to purify it and protect it from evil spirits.
It is customary to accompany it with cacao beverages to counteract the spiciness of the broth, using spearmint as a mitigant of the saltiness.
Chojín en Recado
Ingredients
2 pounds of Beef
1 tablespoon of Salt
4 Chopped garlic cloves
2 tablespoons of Oil
1 tablespoon of Chicken broth
2 liters of Water
4 Chopped tomatoes
1 Chopped onion
2 Cut carrots
1 Cut cassava (yucca)
2 Cut guinea corn grits
1 Cut chayote (guicoy)
2 Cut corn on the cob
3 Sprigs of spearmint
2 Sprigs of cilantro
½ cup of Rice
Spearmint sprigs
Preparation
Step 1 : To prepare this delicious dish, first smoke or char the meat over clean embers until golden.
Step 2 : Then, accompany the meat with tomato, chili, and onion, seasoning with salt.
Step 3 : In a large pot with boiling water, add the corresponding ingredients and then add the meat to let it release its flavor into the broth.
Step 4 : While the broth is cooking, it is important to prepare toasted rice, which will serve as the perfect accompaniment to the dish.
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