Sub'anik de tres carnes is a dish of Kaqchiquel origin that combines intense flavors and tradition. The meats are slowly cooked in a thick chili sauce and wrapped in maxán leaves before being steamed, creating a unique blend of flavors. Paired with rice and white tamales, it's a delicious option to enjoy with family.
In the Sub'anik de tres carnes recipe, maxán and cibaque leaves intertwine to create an aromatic bag that wraps tender meats and a tasty sauce.
By steaming, a mix of flavors is achieved that will delight any diner.
It's a traditional dish that combines ancestral culinary techniques with local ingredients that highlight the richness of Latin American cuisine.
Sub'anik de tres carnes
Ingredients
2 ½ pounds of Hen
2 ½ pounds of Pork meat
2 ½ pounds of Beef ribs
4 Tomatoes
4 Red bell peppers
2 Large dried chili peppers
2 Guaque chili peppers
1 Chocolate chili pepper
1 Zambo chili pepper
1 Bunch of maxán leaves
1 Large plantain leaf
1 Bunch of cibaque
1 pinch of Salt
Preparation
Step 1 : To prepare this recipe, it is important to start by washing the tomato, miltomate, and bell pepper, and then removing the seeds.
Step 2 : Place them in a pot with little water and cook over low heat, stirring constantly to prevent sticking.
Step 3 : Meanwhile, brown the Zambo, Guaque, Pasa, and Chocolate chili peppers in a dry pan or skillet for just 15 seconds and add them to the pot with the other ingredients.
Step 4 : Proceed to blend everything to obtain a consistent sauce that is brought to a boil in a pot.
Step 5 : To prepare the meats, they can be cooked in a little water with salt following the original recipe, or simply sauté them.
Step 6 : The maxán leaves are cleaned, washed, and deveined, and the cibaque is cut into long strips that exceed the size of the pot to be used.
Step 7 : These strips can be braided or intertwined in the center, and the leftovers are placed around the pot forming a kind of bag or tamale.
Step 8 : At the bottom of a pot or clay apaste, place the intertwined strips of cibaque in the center.
Step 9 : Then, place the maxán leaves around the pot, one on top of the other, to cover it completely and serve as support.
Step 10 : Place the meat and sauce on a plantain leaf.
Step 11 : Join all the ends of the leaves to close the bag and tie them with the cibaque ribbons that were left outside the pot.
Step 12 : Pour hot water around the pot to steam, making sure the bag is well closed to prevent water from entering inside.
Step 13 : Cover the pot and cook everything for 30 minutes.
Step 14 : The dish is served with rice and white tamales.
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