The Guatemalan Subanik is an exquisite ceremonial stew with roots in the culinary tradition of the ancient Mayans of Guatemala. Also known as "the food of God," this dish is considered a celestial delicacy due to its rich history and authentic flavors.
It is considered an ancestral delicacy full of symbolism and tradition.
Prepared with native ingredients, the Subanik is a celebration of Guatemalan culture and gastronomy.
Guatemalan Subanik
Ingredients
1 kilogram of Beef ribs (beef loin and/or pork ribs)
2 Chicken breasts (boneless)
1 Mexican onion, mature shallot
8 Ripe tomatoes
3 Tomatillos
1 Onion cut into quarters
3 Garlic cloves (unpeeled)
2 Dried pasilla chiles
3 Dried chiltepín chiles
2 Dried zambo chiles
2 Dried cobanero chiles
2 Dried Guaque chiles (or guajillo chiles)
60 grams of Masa harina (to thicken)
1 Thyme sprig
2 Bay leaves
Calathea leaves (or maxán or mashán leaves or banana leaves)
Cibaque thread (or raphia cords)
1 pinch of Salt
Black pepper
Preparation
Step 1 : Cut the meat into pieces. Season with salt and pepper.
Step 2 : Add a little oil to a large skillet. Fry the ribs and then the chicken, over medium-high heat, for a few minutes. Add the Mexican onion, cover with water, and cook covered for 30 minutes. Set aside.
Step 3 : Remove the stems and seeds from the dried chiles.
Step 4 : Add the dried chiles to a bowl and pour hot water over them to rehydrate. Let them sit for about 20 minutes.
Step 5 : Meanwhile, grill the tomatoes, onion, garlic, and tomatillo (or bake in the oven) for about 10 minutes. If using fresh chiles, grill them at the same time.
Step 6 : Peel the tomatoes, tomatillos, and garlic.
Step 7 : In a blender, blend the roasted tomatoes, tomatillos, onion, garlic, rehydrated chiles, and masa until smooth. Add between 150 to 250 ml of broth to blend. Season with salt and pepper.
Step 8 : Rinse the leaves and pass them over a flame for a few seconds to make them flexible.
Step 9 : Prepare a shallow wide pot, lining the bottom with the calathea leaves (or banana leaves).
Step 10 : Add the meats and then the sauce. Season with bay leaves and thyme.
Step 11 : Fold the leaves inward over the stew to cover it and prevent steam from escaping. You can also use natural raphia cords to tie the leaves.
Step 12 : Then, cover the pot and let the dish cook over medium heat for at least one hour. Add a little water to the bottom of the pot if it dries out too much.
Step 13 : Serve directly from the pot or on plates lined with leaves, accompanied by white rice or white tamales.
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