Chok'a de Quetzaltenango is a traditional dish with an exquisite flavor and original color. It is prepared by cooking meats with a mix of roasted ingredients and then blending them to obtain a thick and homogeneous paste. It is served with rice and white tamales.
Chok'a de Quetzaltenango combines intense and varied flavors, the result of a slow and meticulous cooking process.
Meats are cooked with spices and vegetables until they reach the perfect tenderness. The result is a dish full of tradition and flavor, ideal for sharing in special moments with loved ones.
Chok'a de Quetzaltenango
Ingredients
2 pounds of Posta de cerdo
2 pounds of Pechugas de pollo
3 liters of Agua
12 ounces of Pepita de ayote
3 ounces of Ajonjolí
3 Tomates
½ pound of Cebolla
3 Dientes de ajo
6 Pimientas de castilla
¼ teaspoon of Comino
¼ Raja de canela
1 Chile guaque
1 Chile chocolate verde
1 pinch of Sal
Aceite vegetal
Preparation
Step 1 : Meats are cut into four-ounce portions and cooked in separate pots, covering them with half of the water and seasoning with salt.
Step 2 : To the pork, add the tomato, half of the onion, and the two chilies.
Step 3 : Bring the pots with the meat to a boil for about 45 minutes or until tender.
Step 4 : Meanwhile, roast in a pan without oil the garlic, pumpkin seeds, sesame seeds, chili peppers, black pepper, cumin, the remaining onion, and the cinnamon.
Step 5 : Once the meats are ready, set aside.
Step 6 : When the meats are ready, add a little of the cooking broth to the roasted ingredients, along with the chilies, tomato, and onion that were cooked with the pork, so they soften for 10 minutes and are easier to crush.
Step 7 : Blend all the ingredients until you get a thick and homogeneous paste.
Step 8 : Finally, fry the meats in a pan with oil to brown them, and add the previously blended sauce with the fried meats to the rest of the broth.
Step 9 : Boil the mixture for another 15 minutes and serve accompanied by rice and white tamales.
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