Guatemala Dinner

Curtido De Repollo (kapsasalat)

1 head green cabbage
1 cup apple cider vinegar or 1 cup distilled white vinegar
1/2 cup water
1 medium onion
2 large carrots
1 teaspoon salt
2 teaspoons olive oil
1 1/2 teaspoons oregano
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon brown sugar (optional)

Directions:
1. Using a hand-grater or the grater attachment of your food processor, shred cabbage, carrots and onion.
2. Combine all ingredients in a large mixing bowl.
3. Use the back of a wooden spoon to press all the ingredients down so they are submerged in liquid.
4. Allow to rest at room temperature or in the refrigerator before serving, ideally for at least 4-6 hours.
5. Serve with pupusas, or as a topping for fish, quesadillas, or other dishes.

 

Frijoles Negros Volteados (Fried Black Bean Paste)

Ingredients

• 2 cups black bean puree (canned refried black beans)
• 1 Tablespoon oil
  

Procedure

1. Heat oil over moderate heat in a skillet.
2. Add bean puree and mix well with a wooden spoon.
3. Stir until the puree thickens and the liquid evaporates.
4. Continue until mix begins to come away from skillet and can be formed by shaking the skillet to give a sausage shape.
5. Serve warm with tortillas, cheese, sour cream, or bread.
   

 

Arroz Guatemalteco (Guatemalan-Style Rice)

Ingredients

1. 2 cups long grain rice
2. 2 Tablespoons oil
3. 1 cup mixed vegetables (carrots, celery, sweet red peppers, green peas), finely chopped
4. Salt and pepper, to taste
5. 4 cups chicken stock

Procedure

1. Heat the oil in a heavy saucepan and add rice.
2. Sauté lightly until the rice has absorbed the oil, being careful not to let it change color.
3. Add the mixed vegetables, salt, pepper, and chicken stock.
4. Bring to a boil, cover, and reduce heat to low.
5. Cool for about 20 minutes until rice is tender and the liquid has been absorbed.
   

Spiced Coconut Coffee

2 tablespoons ground guatemalan coffee beans (shade grown prefered)
1/2 teaspoon crushed red pepper flakes
2 whole cloves
0.5 (3 inch) cinnamon sticks
2 cups water
1/2 cup coconut milk
2 tablespoons honey

Guatemala Chimichanga`d maasikatega

12 väikest tortillat (nisujahust)
500 ml toorjuustu
2 spl suhkrut
u pool tassi õli küpsetamiseks (kasutasime riisiõli)

Kate
tükeldatud maasikaid ja veidi suhkrut (meie asendasime maasikamoosi ja apelsiniviiludega). Kuna maasikamoos oli väga magus siis toorjuustule lisasime vähem suhkrut. Tulemus oli väga maitsev. Riisiõli oli hea valik- magustoidule ei jäänud juurde õli maitset.

Valmistamise viis:
Aseta tortilla keskele u 1 spl suhkruga segatud toorjuustu ning voldi väikeseks ümbrikuks. Seejärel aseta pliidile pann õliga kuumenemiseks. Kui õli on kuum prae kiiresti tortillad õlis mõlemalt poolelt kuldpruuniks ja serveeri soojalt koos maasikatega.

Allikas: Guatemala Dinner Katre juures ja http://thegourmetmama.com/dessert-chimichangas/