Guanimos Recipe (Cornmeal and Beef Pockets)
User Reviews
5
2 reviews
Excellent
Guanimos Recipe (Cornmeal and Beef Pockets)
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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
For the filling
- 1 bell pepper chopped
- 1 scotch bonnet pepper without seeds, chopped (optional)
- 1 red onion chopped, small
- 2 cloves garlic
- 1 prig parsley
- 1 prig culantro aka recao, cilantro ancho
- 1½ teaspoons salt (or more, to taste)
- ¼ teaspoons black pepper freshly-cracked, or ground) (or more, to taste
- 1 pound beef 0.45 kg, minced
- 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 husk or similar number of parchment paper
- Twine
- ketchup to taste
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
(14%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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