Guanimos Recipe (Cornmeal and Beef Pockets)

Name: Guanimos Recipe (Cornmeal and Beef Pockets)
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 6 servings
Ingredients: 1 bell pepper; 1 scotch bonnet pepper; 1 small red onion; 2 cloves garlic; 1 sprig parsley; 1 sprig recao/cilantro ancho/culantro; 1½ teaspoons salt; ¼ teaspoons pepper; 1 pound minced beef; 3 tablespoon olive oil; 1 cup tomato sauce; 3 cups cornmeal; 5 cups vegetable broth; 16 corn husks; Twine; ketchup

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
Servings
6 servings
Calories
595 kcal
Course
Snacks
Cuisine
Dominican

Guanimos Recipe (Cornmeal and Beef Pockets)

Oriana Walker

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There's much to like about this dish hailing from the northern part of the country, Guanimos (Cornmeal and Beef Pockets) is definitely worth trying.

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Ingredients

Servings

For the filling

1 bell pepper chopped
1 scotch bonnet pepper without seeds, chopped (optional)
1 small red onion chopped
2 cloves garlic
1 sprig parsley
1 sprig recao/cilantro ancho/culantro
1½ teaspoons salt (or more, to taste)
¼ teaspoons pepper (freshly-cracked, or ground) (or more, to taste)
1 pound minced beef [0.45 kg]
3 tablespoon olive oil
1 cup tomato sauce

For the cornmeal dough

3 cups cornmeal [420 g]
5 cups vegetable broth or homemade vegetable broth [1.2 l] at room temperature

To assemble

16 corn husks or similar number of parchment paper
Twine
ketchup to taste

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Instructions

Making the filling

1. Make seasoning

Use the food processor to make a paste with bell pepper, scotch bonnet, onion, garlic, parsley, cilantro ancho, a pinch of pepper, and a teaspoon of salt.

2. Season meat

Add this paste with the minced beef and mix until combined uniformly.

3. Brown meat

Heat the oil over medium heat. Add the beef and cook and stir until it changes color throughout.

4. Simmer

Once the meat has browned, add the tomato sauce and cook and stir until the liquids have evaporated. Season with salt to taste.Remove from the heat and set aside.

Cooking the cornmeal

1. Soaking cornmeal:

Mix the cornmeal and the broth and let it rest covered for an hour.

2. Cook the cornmeal

Heat the cornmeal and broth over medium heat, stirring constantly until it starts to thicken. Lower the heat and cook and stir until it thickens enough that it sticks to the spoon. The cornmeal with not be entirely cooked but it will be done later on. Remove from the heat and let it cool down to room temperature.

To assemble

1. Assemble

Place two tablespoons of cornmeal on a corn husk and flatten. Add one tablespoon of filling and cover with two tablespoons of cornmeal.Make into an envelope shape and cover with one or more corn husks until it is waterproof. Tie with the string. See notes

2. Boil

Heat 2 qt [2 lt] of water over high heat in a large pot until it breaks the boil. Once the water breaks the boil place the cornmeal in the pot and boil for 10 minutes.

3. Serve

Remove from the water and the husks and serve. Garnish with ketchup.

Notes

I suggest that you wrap the guanimos in corn husks, then in parchment paper to make sure that they are sealed. When time comes to put them on the table remove the paper.
I love unwrapping them on the table as they look like little gifts.

Nutrition Information

Show Details

Calories 595kcal (30%) Carbohydrates 66g (22%) Protein 22g (44%) Fat 27g (42%) Saturated Fat 8g (40%) Cholesterol 54mg (18%) Sodium 1635mg (68%) Potassium 664mg (19%) Fiber 9g (36%) Sugar 6g (12%) Vitamin A 1230IU (25%) Vitamin C 32.3mg (36%) Calcium 30mg (3%) Iron 4.4mg (24%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 595 kcal

% Daily Value*

Calories	595kcal	30%
Carbohydrates	66g	22%
Protein	22g	44%
Fat	27g	42%
Saturated Fat	8g	40%
Cholesterol	54mg	18%
Sodium	1635mg	68%
Potassium	664mg	14%
Fiber	9g	36%
Sugar	6g	12%
Vitamin A	1230IU	25%
Vitamin C	32.3mg	36%
Calcium	30mg	3%
Iron	4.4mg	24%