Salpor de Chompipe, a traditional dish from Chichicastenango, stands out for the fusion of flavors of turkey and corn. Its meticulous preparation and use of fresh ingredients ensure a thick and aromatic broth.
A traditional Latin American recipe is Salpor de Chompipe, a comforting dish that combines the smoothness of turkey meat with a tasty and aromatic broth.
This dish is prepared with fresh and natural ingredients, cooked slowly to achieve a perfect texture.
The final result is a thick and flavorful broth, ideal to enjoy with family or friends on any special occasion.
Salpor de chompipe
Ingredients
1 pound of Salpor corn
15 pounds of Chompipe
1 Bunch of cilantro
2 Tomatoes
2 Medium gourds
3 Carrots
5 Corn cobs
1 Bell pepper
1 Bunch of celery
1 pinch of Salt
Cloves
2 Garlic heads
Onion stalks
Preparation
Step 1 : To prepare this recipe, first debebone and clean the chompipe, then cut it into portions.
Step 2 : Next, place the chompipe in a pot with about three liters of water and add garlic, whole onion stalks, tomatoes cut in a cross, and bell pepper.
Step 3 : Next, brown the salpor over low heat, and once browned, grind it.
Step 4 : Then, clean and cut the vegetables into pieces.
Step 5 : Make sure the turkey is cooked and remove it from the broth.
Step 6 : Cook the vegetables in this broth along with cloves and pepper, and once cooked, remove them.
Step 7 : Then, dilute the salpor in the broth to achieve the desired thickness.
Step 8 : Flavor with cilantro and celery by adding them to the broth.
Step 9 : To serve, place the broth in a clay bowl, with a piece of chompipe inside, accompanied by corn tamales and cooked vegetables.
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