Jocón / Guatemalan Chicken in Tomatillo-Cilantro Sauce

RECIPE: Jocón / Guatemalan Chicken in Tomatillo-Cilantro Sauce

(serves 6)

Ingredients:

- 3 pounds chicken, cut into serving pieces

- 4 cups water

- 2 tsp salt

- 1/4 cup pumpkin seeds (pepitas)

- 1/4 cup sesame seeds

- 2 corn tortillas, chopped, soaked in water, drained

- 1 cup tomatillos, hulled and chopped

- 1 bunch cilantro, chopped

- 1 bunch scallions, chopped

- 1-5 jalapeño or serrano chile peppers, chopped

Method:

> place the chicken, water, and salt into a large pot over medium-high

> bring to a boil, reduce heat to medium-low, and simmer for 30 minutes to 1 hour

> heat a dry skillet over medium; add the pumpkin and sesame seeds and toast, stirring, until lightly browned; remove to a coffee grinder or food processor and grind to a fine powder

> add the sesame and pumpkin seeds, tortillas, tomatillos, cilantro, scallions, and chile peppers to a food processor or blender; add 6 cups of the broth from the chicken and process until smooth; you may have to do this step in batches

> pour pureed sauce into the pot with the chicken pieces

> heat over medium-low and simmer for an additional 15-25 minutes; adjust seasoning and serve

For a full view of the menu served at the Guatemalan lunch, go here. 

Hilachas / Guatemalan Beef Stew

RECIPE: Hilachas / Guatemalan Beef Stew

(serves 6)

Ingredients:

- 2 pounds beef, cubed

- 5 cups water

- 2-3 tbsp oil

- 1 onion, chopped

- 1 cup chopped tomatoes

- 1 cup chopped tomatillos

- 2 to 3 guajillo (say 'gua-HE-yo') chiles, warmed over a flame, deseeded and chopped

- salt and pepper - to season

- 1 pound potatoes, peeled and chopped

- 2-3 carrots, peeled and chopped

- 1/2 cup breadcrumbs

- 1 bunch cilantro, chopped

Method:

> place the beef, water, and a big pinch of salt in a large saucepan and bring to a boil over medium heat

> reduce heat to low, cover, and simmer for 1 to 1 1/2 hours, or until the beef is very tender

> while the beef is simmering, place the onion, tomatoes, tomatillos and chiles in a food processor or blender and puree, adding a little water if necessary

> heat the oil in a large pot over medium; add the onion-tomato puree and simmer until the puree is cooked down and darkens somewhat in color, about 10 minutes; do not burn

> add the shredded beef and about 3 cups of the broth to the onion-tomato puree and season with salt and pepper; reserve the rest of the broth

> stir in the potatoes, onions and a little more broth if necessary

> simmer until the potatoes and carrots are cooked through, about 15-20 minutes

> stir in the breadcrumbs to thicken the sauce (optional)

> stir in the chopped cilantro, adjust seasoning and serve hot with corn tortillas or rice with shredded cabbage and chopped cilantro to garnish

Variations:

- add 2 teaspoons achiote seasoning to the onion-tomato puree for added flavour; bricks of achiote seasoning can be found at many Latin markets

- the potatoes and carrots can be eliminated if you like

- canned tomatoes and tomatillos work just fine in this recipe

- tomatoes can be used if you would like to eliminate the tomatillos

- if you can't find guajillo chiles, use anchos or pasillas (say 'pa-SEE-yas') or substitute with 1 tablespoon of paprika and 1/4 teaspoon of cayenne pepper

To see the full menu for the Guatemalan lunch, go here.