guatemalan

This spicy Salvadoreno coleslaw is the traditional zesty topping for pupusas (thick corn tortillas stuffed with cheese). You can also try serving it with fish or black beans, inside burritos or on top of quesadillas.

Curtido De Repollo - El Salvadorean Cabbage Salad

green cabbage

apple cider vinegar white vinegar

water

onion

carrots

salt

olive oil

oregano

cayenne pepper

cumin

brown sugar (optional)

Using a hand-grater or the grater attachment of your food processor, shred cabbage, carrots and onion.

Combine all ingredients in a large mixing bowl.

Use the back of a wooden spoon to press all the ingredients down so they are submerged in liquid.

Allow to rest at room temperature or in the refrigerator before serving, ideally for at least 4-6 hours.

Serve with pupusas, or as a topping for fish, quesadillas, or other dishes.

I tried this recipe.  I don&#039;t know about the sugar and the oil, I suppose it depends on one&#039;s taste.  But I&#039;ll guarantee you that&#039;s not what they use in authentic curtido in El Salvador.&lt;br/&gt;Also, the cayenne pepper.  Much better to throw in a handful of dry chile japones or chile de arbol.  Also, go ahead and try to reduce a whole head of cabbage with a grater.  Good luck!!  The curtido in the pupusarias is not grated, it&#039;s simply cut up on a board with a large knife.  A kraut cutter works the best. Curtido needs to have a rough texture, not grated into oblivion.&lt;br/&gt;But, one critical thing I noticed:  The recipe says to let set 5-6 HOURS.  I think they meant 5-6 DAYS, not hours.  If you let it set for a few DAYS you&#039;ll have a juicy curtido, like sauerkraut, and it&#039;ll taste as it should.  In 5-6 hours, all you&#039;ll have is shredded cabbage in vinegar, not curtido. If you&#039;ve ever eaten in the &quot;pupuserias&quot; you&#039;ll will have seen that the &quot;curtido&quot; is in large jars sitting out on the counter in the heat and is to some degree fermented.  If you&#039;re going for the real deal, add a dessicated house fly or two to your curtido.  (joke) (kind of)&lt;br/&gt;This recipe was pretty obviously written by someone who never actually tried it, or at least had no idea what curtido should taste like.  We owned a pupusaria in Santa Tecla back in the &#039;70&#039;s.  A small one, but it was a money maker, crowded in the evenings and on the weekends. I well know how curtido is made and how it should taste.&lt;br/&gt;Now, what they do in Guatemala or Honduras I don&#039;t know, nor less care.  Western El Salvador is where pupusas originated as far as I know, so that&#039;s what I go with.&lt;br/&gt;I think what this is, is an attempt to create a recipe for &quot;curtido al instante.&quot;   Forget it, make REAL curtido.  It&#039;s good!!

Here's what you need: dry corn husk, hot water, roma tomatoes, small white onion, dried guajillo chiles, dried pasilla chiles, garlic, water, salt, pepper, ground cumin, canola oil, pork shoulder, baking soda, baking powder, lard, fresh corn masa, salsa verde

Mexican Red Pork Tamales As Made By Edna Peredia Recipe By Tasty

dry corn husk

water,

roma tomatoes

white onion

guajillo chiles, dried

pasilla chiles

garlic

water, divided,

pepper,

canola oil

lb pork shoulder,

baking soda

baking powder

lard

corn masa

salsa verde,

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Mexican Red Pork Tamales As Made By Edna Peredia Recipe by Tasty

Place the dry corn husks in a baking dish. Pour hot water over the husks to cover. Weigh the husks down so they are completely submerged and let soak for 2 hours, or until pliable.

Add the tomatoes, onion, guajillos, pasillas, garlic, and 4 cups (960 ml) of water to a small pot. Cover, bring to a boil, and cook for 10 minutes, or until the vegetables have softened.

Transfer the vegetables to a blender, Add salt and pepper to taste, the cumin, and about ½ cup (60 ml) of the cooking liquid. Blend until smooth. Set aside.

Heat the canola oil in a large skillet over medium-high heat. Add the pork and season with salt and pepper. Fry the pork until well-browned and most of the fat has evaporated. Drain any excess fat, if necessary.

Add the sauce to the pan with the pork, bring to a boil, cover, and let simmer until tender, about 1 hour. Remove from the heat and let cool.

In a small bowl, combine the baking soda, baking powder, and 1 tablespoon water. Stir to dissolve, then set aside.

Add the lard to a large bowl. With an electric hand mixer, whip the lard until light and fluffy, about 5 minutes.

Add the masa and baking soda mixture and mix with your hands until smooth, about 5 minutes. It should be spreadable but still hold its shape.

Place 1 husk on a clean surface and add 1-2 tablespoons of masa to the center of the husk. Spread with the back of the spoon to about ¼ inch (¾ cm) from the edges.

Place 1 tablespoon of meat in the center. Roll the corn husk over the filling from left to right and fold the top down to create a little pocket. Set aside. Repeat with the remaining ingredients.

Place the tamales, open ends up, in a steamer basket set over a large pot of boiling water. Cover with a clean kitchen towel and the lid. Let steam for 1 hour, then turn off the heat and let the tamales rest for 1 hour more.

Unwrap the tamales and serve with salsa verde.

https://vid.tasty.co/output/109686/landscape_480/1537463153

Make and share this Curtido recipe from Food.com.

Curtido

cabbage, chopped

carrots,

onion,

cayenne pepper paprika

brown sugar

vinegar

Place the cabbage in boiling water for no more than one minute. Discard the water.

Put the cabbage in a large bowl and add grated carrots, sliced onion, cayenne, oregano, olive oil, salt, brown sugar, vinegar, and water.

Let chill in refrigerator at least two hours before serving.

Maybe it's a regional thing but this wasn't what I expected. I think the recipe needs way more vinegar and fermenting time.  The cabbage taste was too strong and it needed more salt.  Thanks anyways!

Jocón — whose name comes from jok’, meaning to grind or mash in Mayan K’iche’ — is a fresh chicken and tomatillo stew that is popular throughout Guatemala. The stew stems from Maya culture but some of its ingredients today, like sesame seeds and chicken, were likely introduced by Spanish colonizers. Some Maya groups also made theirs more spicy, or with red tomatoes rather than tomatillos, depending on in which part of the country they lived. This bright recipe is from Jorge Cárdenas, an owner of Ix Restaurant in Brooklyn, who was taught by his Maya grandmother to make it. This soup base is blended until creamy, but there can be some variety in texture, depending on how someone grinds the seed mixture and purées the soup itself. Though the tomatillos, peppers, onions and jalapeño are typically scorched on a comal or pan, this recipe makes the process easier by broiling them in a sheet pan.

Jocón (Chicken and Tomatillo Stew)

roasted, unsalted pumpkin seeds

white sesame seeds

tomatillos (about 9 medium), husked and washed

green bell peppers, halved and destemmed

jalapeño, split lengthwise

chicken broth

chicken thighs

garlic cloves,

Salt

scallions,

cilantro

potatoes,

white rice,

NYT Cooking

https://static01.nyt.com/images/2024/03/07/multimedia/07JOCONREX-lhfw/07JOCONREX-lhfw-videoSixteenByNineJumbo1600.jpg

Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

https://static01.nyt.com/images/2024/03/07/multimedia/07JOCONREX-lhfw/07JOCONREX-lhfw-googleFourByThree.jpg

https://static01.nyt.com/images/2024/03/07/multimedia/07JOCONREX-lhfw/07JOCONREX-lhfw-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2024/03/07/multimedia/07JOCONREX-lhfw/07JOCONREX-lhfw-facebookJumbo.jpg

Toast the pumpkin and sesame seeds in a medium pan over medium-high heat, stirring occasionally, until fragrant and the sesame seeds start to turn light golden, about 3 minutes. Transfer to a blender and pulse until sandy, scraping the sides and stirring as needed. Set aside ground seed mixture.

Set the broiler to high. In a large sheet pan, arrange the whole tomatillos, halved peppers, quartered onion and halved jalapeño, cut sides down, in an even layer. Broil until the skin of the vegetables is soft and blistered, rotating the pan as needed, 6 to 8 minutes.

To a large pot, add the chicken broth, chicken thighs and the blistered jalapeño, bell peppers, onion and tomatillos; bring the mixture to a boil over high. Once the soup is boiling, reduce the heat to medium and simmer it, stirring occasionally, for 35 minutes.

While the soup cooks, heat the olive oil in a small skillet over low heat. Add the minced garlic and 2 teaspoons salt and fry just until golden, swirling the pan, 2 to 3 minutes. Set aside.

Remove the chicken from the broth and set aside in a medium bowl. Add the scallions and cilantro to the broth. Purée the broth in a blender, or directly in the pot using an immersion blender.

Add the garlic mixture to the large pot with the soup, along with the potatoes, carrots and the ground seed mixture. Cook on medium heat, stirring occasionally, for 15 to 20 minutes, until the vegetables are fork-tender and the soup thickens.

Using two forks, pull the chicken into small chunks or bite-size pieces. Stir the chicken back into the soup to warm it, and add more salt to taste.

To serve, scoop cooked rice into a small cup and invert it into a bowl; surround with soup. The soup can be stored in the fridge for up to 2 days or frozen for up to 3 months.

Had an abundance of tomatillos and green peppers (not my favorite) from our CSA and stumbled upon this recipe. Followed it exactly. Just the right amount of heat. Perfectly salted and flavorful. The ground seeds help thicken it up and gives it a nice texture. This recipe is not as labor intensive as others made it out to be. Will definitely make again.

The flavor of this stew is great, but be very careful to fully pulverize the seeds - if there are any larger bits they make the texture quite unpleasant. Also don’t be afraid to be aggressive with the salt - especially if using an unsalted broth.

Has anyone successfully adapted this recipe for slow cooker instead of stove top?

This was an amazing dish. I scaled it down to 2/3, but used a full jalapeno, so maybe it was a bit more intense, but it hit just right.

My husband liked it.  I thought it was super blah.  He has a lot of left overs to eat.

What suggestion have worked for you in reducing the number of dishes?

This is so good. My kids (6 and 9) happily eat it. There are definitely easier ways to use less dishes and, in my experience, it doesn’t change the outcome. Also the chicken doesn’t need that much time cooking unless you like eating rubber. This gets made at least once a month in our house.

Delicious as written! I doubled the tomatillos and increased the amount of chicken to make it heartier. Did not disappoint, made eight servings. Perfect for the cold weather we have. Wish I had used the turkey in the deep freeze like another poster suggested. Deseeded the jalapeños, and there was very little heat, but that’s OK because our baby eats what we eat and it was perfect for her.

Yum! Different than anything I have ever cooked. Made this during a 10* winter snow storm day. The flavor in this recipe comes from good quality ingredients- don’t skimp. It’s hearty, but light. Healthy, but doesn’t leave you feeling like a rabbit. It is a warm, full flavor. Not a knock your socks off, full bodied, bold style.

Kind of screwed up by adding an extra onion and skipped that extra step with the garlic completely and just added it with the chicken and tomatillo, but still turned out pretty good. Cooked the chicken for the full 35 minutes it says and it turned out fine and had that pull-apart texture. Does need some work on the flavor. Will admit that I kind of under salted it, but added a second jalapeno and it still didn't have as much heat or acid as I thought.

Terrific! Very versatile and easily adjusted if required. I realized (to late) that the pepper I used was a "mystery pepper" from my garden, which literally set my whole face (and the dish) on fire. Added some ginger, coconut milk and fresh orange juice and toned everything down beautifully, with a nice hint of sweet. Added some creme fraiche at the table for anyone who wanted it less spicy. Absolutely lovely dish! Will make this again!

Really good, using yucca instead of potatoes works well

Phenomenal!! I hate to be one of those people that made a bunch of changes however: used poblanos instead of green peppers, tahini instead of sesame seeds, and rotisserie chicken. I used the chicken carcass to cook with the roasted veggies and then add it back in toward the end.

So good! The pumpkin seeds are such a great addition.

I would definitely recommend just cutting slices of the chicken rather than tearing it up after boiling it.

Adds more varied texture.

Add it raw just after adding the potatoes and carrots.

Also, serve with tortilla chips for even MORE variety in texture.

Delicious recipe overall.

Fantastic recipe, really delicious. My only advice is that you make it with another person so the two of you can share the labor. There are a lot of steps, none of them hard, but time-consuming. It’s so worth the time, though!! This is a truly special dish with complex flavors.

My husband and I made this tonight. It is pretty labor intensive, but it is super delicious so worth it to us. I halved the salt and jalapeño, but next time I won’t do that because ours needed a little more salt and didn’t have any spice to it.
Next time we may make a double batch so we can freeze some and it’ll be worth the long prep.

The sauce this produces is basically what we call a pipian verde in Mexico. If you substitute chilies poblano for the bell peppers and use a comal or heavy fry pan for browning the tomatillos, onion, chilies, and garlic, you are making a simple pipian with this recipe and I like it very much. I substitute a good quality tahini for the roasted and ground sesame seeds and it works well.

Hey Bill,
My vote is just to leave off the cilantro. It's possible that a spritz of fresh lime juice might be nice just before serving, but any other herb would probably take this recipe in the wrong direction.

I haven't made this yet, but I'd certainly like to.  Unfortunately, I'm one of those with the bad cilantro gene.  What would my fellow cooks suggest...substituting an equal amount of flat-leaf parsley, substituting a different herb, or just eliminating the cilantro altogether and substituting nothing?

This is outstanding. Made as is with just a few method changes to simplify and reduce pan usage. 
Season and brown the thighs in the Dutch oven (because why wouldn’t you?!?), remove them and immediately fry the garlic in the same pot. Deglaze with white wine and add the broiled veg and stock. Return the chicken with juices and off you go. 
Also, add the ground nut mixture to the blender to puree with the broth, veg, and cilantro. 
Comforting, colorful, delicious.

I make a similar dish frequently, it's great! If you are toasting the pumpkin seeds (and you should), then start with raw pumpkin seeds, not roasted. Take out the chicken after 15-20 minutes or you have tasteless chewy chicken.

Made this tonight. The only change I made was to follow Dan’s tip to remove the chicken after 20 minutes, which I’ll definitely repeat in the future. This is a bit labor intensive but worth it for a Sunday dinner. I love the combination of peppers, tomatillos, jalapeño and cilantro. I don’t think subbing or omitting the cilantro would work. It’s a big part of this dish. Perhaps try a recipe for pepian instead.

This is a perfect post thanksgiving dish, made with leftover turkey and homemade stock!

Cooked as per the recipe and after adding the roasted pumpkin and sesame seeds I was worried that the flavor became overwhelmingly pumpkin. Give it time to all work together because in the end it was perfect. Note to self, don't seed the jalapeno. In the end I had no heat in the dish and added 1/4 teaspoon of red pepper flakes to give it some heat.
The whole family loved this soup!!

Maybe a little parsley for the green and a squeeze of lemon for the freshness, although the tomatillos are a bit tart. Nothing else tastes like cliantro. Do you have a problem with corriander? You might try a pinch of that.

I believe cilantro was known to the ancient Egyptians and is native to Asia and Europe. If the Mayans used it it must have been brought there by the Spanish.

Top 4 guatemalan recipes from across the web

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Curtido De Repollo - El Salvadorean...

Mexican Red Pork Tamales As Made By...

Curtido

Jocón (Chicken and Tomatillo Stew)

Top 4 guatemalan recipes from across the web

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Top Tags

Curtido De Repollo - El Salvadorean...

Mexican Red Pork Tamales As Made By...

Curtido

Jocón (Chicken and Tomatillo Stew)

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