Pepian is a food many of the kids enjoy and we hope you will too!
2 oz. green squash seeds (pepitoria)
2 oz. sesame seeds
1.5 inch piece of cinnamon, broken into several pieces
4-5 roma tomatoes (whole, unpeeled)
2 oz. tomatillos
1/2 dried guaque chili
1/2 dried pasa chili
2 lbs chicken, cut into pieces
1 1/2 liters water
2-3 hot dog buns (in Guatemala, they use about 3 pieces of pan frances, which look more like blunt hot dog buns than baguettes).
1. Place the chicken parts in a large pot with about 1.5 liters of water. Cover and simmer for about 20 minutes until chicken is done and a golden broth emerges.
2. Dry roast the sesame seeds until they are slightly brown. Place them on a paper towel to cool.
3.Do the same with the squash seeds.
the tomatoes, cinnamon fragments, tomatillos and chilies on a flat,
non-teflon metal roasting plate (called a comal in Guatemala) atop a
burner (preferably gas) and allow everything to roast and blacken
slightly. Turn occasionally to allow all ingredients to roast evenly.
5. Pour the roasted sesame and squash seeds into a blender and blend until finely ground, or about 30 seconds. Add the roasted cinnamon stick fragments and pepper corns and grind for another 30 seconds.
6. Then add the wet ingredients – tomatoes, tomatillos, chilies – and top with the broken pan frances and about 1 cup of chicken broth.
7. Blend until everything is smooth; add more chicken broth or pan frances fragments until you achieve the desired consistency. The sauce should drip slowly from the spoon.
8. Heat a pan with a bit of oil. Remove the chicken pieces from the remaining broth and fry for about 5 minutes, until golden. Then add the chicken pieces to a large pot and pour in the recado from the blender. Simmer for about ten minutes; the sauce will darken.
a couple of pinches of salt to taste. If your sauce is thinner than
you’d like, cook a bit longer; if it’s too thick, add some of the
10. Serve chicken pieces topped with recado. Sprinkle remaining sesame seeds on top for garnish.
11. Serve with rice.
Brown the rice kernels, diced onion and garlic in a bit of butter or oil. Add water (ratio of 2:1 to rice) and chopped vegetables. Add a couple of pinches of salt. Simmer until water is absorbed.
Estofado or stew is a hearty meal that helps to keep our kids´ bellies full!
- 3 tablespoons of olive oil
- 500g stewing beef
- 250g carrots peeled and cut into large chunks
- 1 medium onion chopped
- 3 tomatoes skinned and chopped
- 1 small tin of peas or a handful of fresh peas
- 1 tablespoon of paprika
- 2 cloves of garlic finely chopped
- 1 teaspoon of flour
- 500g of potatoes peeled and cut into large chunks
- 1 wineglass of white wine
- 250ml of beef stock
- 150ml of water
- freshly ground black pepper
- saffron or yellow food colouring
1. Heat half the oil in a large, flameproof cooking pot. Put the meat in the hot oil and brown.
2.In a small frying pan heat the rest of the oil, add the onion and garlic and fry for about 5 minutes.
3. Add the flour and the paprika and fry for 5 minutes more being careful not to burn this mix.
4. Add the onion mix to the meat pot, add the white wine, stock and water and bring to the boil. Cook this for about an hour and a half.
5. Add the carrots, chopped tomatoes and a little saffron or a teaspoon of yellow food colouring to the pot and cook for about 25 minutes.
6.Then add the potatoes, the peas a little more beef stock if necessary and cook for another 20 -25 minutes until the potatoes are cooked.
Serve it with some crusty bread.