Subanik / Roasted Aubergine & Mushroom Stew

Subanik / Roasted Aubergine & Mushroom Stew

(serves 6)

Ingredients:

For the sauce

- 4 medium red bell peppers, cut in half from top to bottom, then stemmed and seeded

- 9 roma tomatoes, cut in half lengthwise

- 1 onion, cut into quarters

- 4 tomatillos, husks removed

- 1 dried ancho chili pepper, washed inside and out, seeds and stem removed

- 1 dried red chili pepper, such as chili de arbol

- 1 or 2 Thai red chili peppers

For the mushroom and aubergine (eggplant)

- 1 to 2 tablespoons vegetable oil

- 1.25 pounds mushrooms

- 1.5 tsp salt

- freshly ground black pepper

- water, as needed

- 1.25 pounds aubergine, cubed into 1-inch pieces

- 2 bay leaves

- 2 to 4 sprigs thyme

Method:

For the sauce

> preheat the oven to 500ºF

> place the red bell peppers on a foil lined baking sheet and roast for 20 to 25 minutes, turning them once or twice, until their skins are blistered with black spots all around

> foil another baking sheet and place the tomatoes and onion cut side down on the sheet, along with the whole tomatillos, dried chili peppers and Thai red chili pepper; roast for about 10 minutes, until the tomatoes are quite tender, with blistered skins

> working in several batches, transfer the roasted peppers, tomatoes, tomatillos, onion and Thai red chili pepper to a blender; pulse for 1 to 2 minutes for each batch, until a fairly smooth sauce forms; do not over-process the mixture

> break off pieces of the dried chili peppers and add them through the top of the blender while the motor is running; stop to taste, and add more of the dried chili peppers to achieve the desired level of spiciness

For the mushroom and aubergine:

> toss the cleaned mushrooms and cubed aubergine in the oil with thyme and gently salt and pepper

> place on an unlined baking sheet and place into the broiling hot oven

> broil until golden all over, turning a few times

> add a little water to the baking sheet to scrape up the browned on bits from broiling the mushrooms and aubergine; pour over the vegetables

> in a large pot, add together the puréed vegetables, roasted mushroom and eggplant, and the bay leaves

> cover and cook for 25 minutes, stirring occasionally, until the flavors have blended

> salt and pepper to taste

For the full menu of what was served at the Guatemala lunch, go here.  

Kaq Ik / Roasted Pepper Turkey Stew

Kaq Ik / Roasted Pepper Turkey Stew

(serves 6)

Ingredients:

- 1/4 turkey (hind quarter, breast "roast")

- 4 cups chicken stock

- 1 head of garlic

- 1/2 pound of tomatoes

- 1 onions

- salt

- 1 large tomatillo

- 1 onion

- 1 fresh sweet red pepper

- 1 dried chile guajilla

- 1 dried chile pasilla

- half to 1 tbsp chopped chipotle peppers in adobo sauce

- 1/4 cup water

- 1/2 tbsp achiote

- 3 corn tortillas

- 1 bunch fresh cilantro

- 1 bunch fresh mint

- salt

Method:

> place the turkey and the whole garlic head in the chicken stock; salt to taste.

> in a separate pan, cook tomato, onion, sweet red pepper, chile guajillo, and chile pasilla, chipotle pepper until soft; once fully cooked, puree in blender; partial vegetable chunks also work

> once the turkey is cooked, add the vegetable mix to the stew

> place achiote in a small bowl and add some of the “soup” to it and stir until it is a smooth paste; stir into soup pot with adobo chipotle

> to thicken the soup, tear up corn tortillas into small pieces and add to soup pot; stir well

> bring to boil for about ten minutes, or until tortillas have dissolved and soup has thickened

> add cilantro and mint and season with salt to taste.

Served with rice on the side to be added to the bowl. Garnish with lime wedges and avocado slices.

Variation:

- add corn (fresh or frozen) for the last 10 minutes of cooking

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

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.