Recipe#10900

Title: Guatamalan

Newsgroups: rec.food.recipes 
 From: goodrich@raisinets.den.mmc.com (Maggie Goodrich) 
 Subject: Guatamalan recipes 
 Message-ID: <9502011753.AA20464@raisinets> 
 Organization: University of Chicago -- Academic Information Technologies 
 Date: Wed, 8 Feb 1995 22:48:45 GMT 

Pollo en Pina
 Chicken in Pineapple
 3 1/2 to 4 lb chicken cut into serving pieces
 1 ripe pineapple peeled cored and chopped 
 2 med oniosns finely chopped
 2 cloves garlic chopped
 2 whole cloves
 a 1 inch piece of sticjk cinnamon
 2 bay leaves
 1/2 cup olive oil
 1/2 cp white vinegar
 1/2 cp dry sherry
 2 med tomatoes peeled and coarsely chopped
 Salt, ground pepper and chicken stock if necessary
 Put chicken pieaces into a heavy skillet or casserole.  If 
 using fresh pineapple, be carefule and save all the juice.  
 If using canned pineapple, use the juice.  Add all the rest
 of the ingredients, including salt and pepper to taste.  If
 usinf fresh pineapple it may be necessary to add chicken 
 stock to cover the chicken pieces as the fresh fruit will 
 not have as much juice as the canned.  Cover and simmer over 
 low heat ubtil tender, about 45 minutes.  If the sauce is
 very abundant, cook partially covered for the last 15 minutes.
 Serve with rice
 Carne en Jocon
 Beef in Tomato and Pepper Sauce
 Sometimes called Carne en Adobo
 1/4 cp  peanut oil
 1 med   onion finely chopped
 2 cloves garlic 
 2 red or green bell peppers seeded & chopped
 1 fresh hot red or green pepper seeded & chopped
 3 lbs   lean boneless beef chuck cut into 1 inch 
 cubes
 A 10 oz can Mexican green tomatoes w/ liquid
 4 med   tomatoes peeled and coarsely chopped
 1       bay leaf
 2       cloves
 1/2 tsp oregano
 Salt and Pepper
 1/2 cp  beef stock more or less
 2 stale tortillas, or 2 Tbs masa harina or      
 2 TBs cornmeal
 Heat oil in heavy saucepan or casserole and saute onion garlic
 and peppers until the onion is soft.  Add the meat and the other   
 ingredients except the tortilla.  The liquid should barely cover 
 the meat.  Add a little more stock if necessary. Covend simmer
 gently until the beef is tender, about 2 hours.  If using tortillas
 soak in cold water, and crumble like bread crumbs.  Add to the 
 casserole and simmer uncovered, until the sauce is thickened.  If
 using masa harina or cornmeal mix with a little cold water and stir
 into the stew, cooking just until the sauce is thickened.  Serve
 stew on a bed of rice.
 Arroz Guatemalteco
 2 cps   rice
 2 TBL   peanut oil
 1 cp    mixed vegetables (carrots, celery, sweet red peppers
 and peas)
 4 cps   chicken or beef stock
 Saute rice in oil, until rice has absorbed the oil but has not changed 
 color.  Add vegetable, salt and pepper, and 4 cups of stock.  Bring to
 a boil, cover, reduce heat and simmer until liquid has been absorbed
 about twenty minutes.
 Chojin
 Radish and pork rind salad
 24      small radishes
 12      fresh mint leaves
 3 cps   chicharrones (fried pork rinds) finely chopped
 salt to taste
 1/4 cp  Seville (bitter) orange juice; or can use 2/3    
 orange juice and 1/3 lemon juice
 Combine all ingredients in a bowl and serve as a salad first course.
 Can omit the pork rinds and it becomes Picado de Rabano (radish salad).