Subanik
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 40 mins
-
Rest Time
20 mins
-
Total Time
2 hrs 10 mins
-
Servings
6 people
-
Course
Main Course
-
Cuisine
South American, Guatemalan
Subanik
Report
Subanik is a traditional Guatemalan stew that combines a variety of chili peppers as well as meats such as chicken, beef and pork, cooked in mashan leaves.
Share:
Ingredients
- 2 lb beef ribs , beef tenderloin, and/or pork ribs
- 2 chicken breast boneless
- 1 onion mature scallion, Mexican
- 8 tomato ripe
- 3 tomatillos
- 1 onion , quartered
- 3 cloves garlic (unpeeled)
- 2 Pasilla chile dried
- 3 chiltepe chili dried
- 2 zambo chili dried
- 2 cobanero chili dried
- 2 guaque chili or Guajillo chiles), dried
- 2 oz. masa harina (nixtamalized corn flour), to thicken
- 1 prig thyme
- 2 bay leaf
- calathea leaf maxán or mashán leaves or banana leaves
- Cibaque thread (or raffia strings)
- salt (to taste)
- black pepper (to taste)
Equipment
- blender
Instructions
- Cut the meat into pieces. Season with salt and pepper.
- Add a little oil to a large skillet. Fry the ribs and then the chicken over medium-high heat for a few minutes. Add the Mexican onion, cover with water and cook covered for 30 minutes. Set aside.
- Stem and seed the dried chiles.
- Add the dried chiles to a bowl and pour hot water over to rehydrate them. Set aside for 20 minutes.
- In the meantime, roast the tomatoes, onion, garlic and tomatillo on the grill (or broil in the oven) for about 10 minutes. If using some fresh chiles, roast them at the same time.
- Peel the tomatoes, tomatillos and garlic.
- In a blender, mix the roasted tomatoes, tomatillos, onion, garlic, the rehydrated chiles and the masa until obtaining a smooth purée. Add ½ to 1 cup (150-250 ml) of meat broth to liquefy. Season with salt and pepper.
- Wash the leaves and pass them over a flame for a few seconds to make them souple.
- Prepare a shallow wide pot by lining the bottom with the mashán leaves (or banana leaves).
- Add the meats then the sauce. Season with the bay leaves and thyme.
- Fold the leaves toward the center over the stew so that it is covered and the steam does not escape. You can also use natural raffia string (or cibaque threads from the mashán leaves) to tie the leaves.
- Then cover the pot and let the preparation cook over medium heat for at least an hour. Add a little water at the bottom of the pot if it becomes too dry.
- Serve directly from the pot or on plates lined with leaves, accompanied by white rice or tamalitos blancos (white tamales).
Notes
- You can use other types of chiles if the traditional Guatemalan chili peppers are not available.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
