Subanik is a traditional Guatemalan dish, made with a mix of seasoned meats and can be accompanied by different side dishes. It is an excellent choice to celebrate and enjoy in 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 spine
1 pound of Pork ribs
1 pound of Chicken breast
1 Medium onion
2 Green onions
3 pounds of Ripe tomatoes
½ pound of Miltomate
6 Red bell peppers
1 Guaque chili
1 Small dried chili
1 Zambo chili
2 Cobán chilies
3 Garlic heads
1 Small corn dough ball for thickening
1 cup of Water
2 Bay leaves
1 Sprig of thyme
1 teaspoon of Achiote
Salt and black pepper
Preparation
Step 1 : Cut the red meats into small pieces, and pre-cook them with a cup of water and the onion stems. Season with salt and pepper, remove the meats from the heat after 30 minutes and reserve the broth.
Step 2 : For the sauce, roast the tomatoes, onion, 3 garlic cloves, miltomates, and seedless chilies, then blend them in a blender with a little of the reserved meat broth.
Step 3 : In a separate bowl, add the achiote and dissolve it with a little broth.
Step 4 : Wash the mashán leaves and cut out the tough veins. Place them at the bottom of the pot.
Step 5 : The tips should be towards the walls of the pot, covering the base (forming a bed).
Step 6 : Add the meat and sauce to the pot, then add the bay leaves, thyme, salt, and black pepper. Thicken with dissolved dough in water, to your liking.
Step 7 : Fold the leaf tips over the stew to prevent steam from escaping, and cover. Let it cook for 30 minutes. The meat should have a firm consistency, not overcooked.
Step 8 : Serve with rice and white tamale.
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