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Guanimos Recipe (Cornmeal and Beef Pockets)

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.

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

Ingredients

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

Instructions

Making the filling
1. Make seasoning
    Cup of Yum
  1. 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
  1. Add this paste with the minced beef and mix until combined uniformly.
3. Brown meat
  1. Heat the oil over medium heat. Add the beef and cook and stir until it changes color throughout.
4. Simmer
  1. 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:
  1. Mix the cornmeal and the broth and let it rest covered for an hour.
2. Cook the cornmeal
  1. 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
  1. 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
  1. 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
  1. 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

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

% 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.