Subanik is a traditional dish from Guatemala, made with a mixture of seasoned meats and can be accompanied by various side dishes. It is an excellent choice for celebrations and enjoying good company.
Its history dates back to indigenous roots, reflecting the cultural richness of the Central American country.
We hope you enjoy cooking this delicious recipe.
Subanik
Ingredients
1 pound of Pork backbone
1 pound of Pork ribs
1 pound of Chicken breast
1 Medium onion
2 Green onion stalks
3 pounds of Ripe tomatoes
½ pound of Miltomate
6 Red pimiento peppers
1 Guaque chili
1 Small Passa chili
1 Zambo chili
2 Cobán chiles
3 Garlic cloves
1 Dough ball (corn masa) for thickening
1 cup of Water
2 Bay leaves
1 Thyme sprig
1 teaspoon of Achiote
1 A bunch of mashán leaves
Salt and black pepper
Preparation
Step 1 : Cut the red meats into small pieces, pre-cook them with a cup of water and the onion stalks. Season with salt and pepper, remove the meats after 30 minutes of cooking and set aside the broth.
Step 2 : For the sauce, roast the tomatoes, onion, 3 garlic cloves, miltomate, and seeded chiles without oil. Then blend them in a blender with a little of the reserved broth from the meats.
Step 3 : In a separate container, add the achiote and dissolve it with a little broth.
Step 4 : Wash the mashán leaves and cut off the tough veins. Place them in the bottom of the pot.
Step 5 : Arrange the leaf tips facing the walls of the pot, to cover the base (creating a bed).
Step 6 : Add the meats and sauce to the pot. At this point, add the bay leaves, thyme, salt, and pepper. Thicken with masa dissolved in water to your liking.
Step 7 : Fold the leaf tips over the stew to prevent steam escape, then cover with the lid. Cook for 30 minutes. The meats should be firm and not overcooked.
Step 8 : Serve with rice and white masa tamales.
Preparation (simple version)
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
