Guatemalan Subanik is an exquisite ceremonial stew with roots in the culinary tradition of the ancient Mayans of Guatemala. Known as "God's food," this dish is considered a heavenly delicacy for its rich history and authentic flavors.
It is considered an ancestral delicacy loaded with symbolism and tradition.
Prepared with native ingredients, Subanik is a celebration of Guatemalan culture and gastronomy.
Guatemalan Subanik
Ingredients
1 kilogram of Beef ribs (beef tenderloin and/or pork ribs)
2 Boneless chicken breasts
1 Mexican onion, mature scallion
8 Ripe tomatoes
3 Tomatillos
1 Onion, quartered
3 Unpeeled garlic cloves
2 Dried pasilla peppers
3 Dried chiltepe peppers
2 Dried zambo peppers
2 Dried cobaneros peppers
2 Dried guaques (or guajillo peppers)
60 grams of Corn flour (for thickening)
1 Sprig of thyme
2 Bay leaves
Calathea leaves (maxán or mashán or plantain leaves)
Cibaque string (or raffia 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 let cook covered for 30 minutes. Remove from heat.
Step 3 : Remove the stem and seeds from the dried peppers.
Step 4 : Add the dried peppers to a bowl and pour hot water over them to rehydrate. Let sit for about 20 minutes.
Step 5 : Meanwhile, grill (or roast) the tomatoes, onion, garlic, and tomatillo for about 10 minutes. If using fresh peppers, grill them at the same time.
Step 6 : Peel the tomatoes, tomatillos, and garlic.
Step 7 : In a blender, mix the roasted tomatoes, tomatillos, onion, garlic, rehydrated peppers, and corn flour until smooth. Add 150 to 250 ml of beef broth to blend. Season with salt and pepper.
Step 8 : Wash 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 maxán leaves (or plantain leaves).
Step 10 : Add the meats and then the sauce. Season with bay leaves and thyme.
Step 11 : Fold the leaves towards the center over the stew to cover it so that steam does not escape. You can also use natural raffia cords to tie the leaves.
Step 12 : Cover the pot and let the preparation cook over medium heat for at least an hour. Add a little water to the bottom of the pot if it gets too dry.
Step 13 : Serve directly from the pot or on plates lined with leaves, accompanied by white rice or white tamales.
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