It is a mix of flavors from the beginning, with a base – consommé or broth – that is quite concentrated, the roasting of the vegetables that are ground and the incorporation of aromatic herbs and spices. “It is a delicacy for the palate,” says chef Erik Núñez, private chef and Gastronomy instructor, who prepared this dish.
The Q’eqchi’ Mayan ethnic group tastes this dish to commemorate festivals in Cobán, mainly for the Paabank ceremony. This message is usually accompanied with corn and chili tamales. “It is advisable to serve it in a clay bowl and spread the tamales with the message to savor it better, since it is traditionally consumed that way,” he concludes.
Ingredients
680 g of chicken (½ chicken)
2 thousand ml of water
1 lb of tomato
1 head of garlic
1 onion
30 g of annatto paste
2 cloves
½ cinnamon stick
2 Castile peppers
3 tree tomatoes
125 ml lard
175 g of rice flour
½ lb of pork
Fresh herbs: zamat, cilantro and mint
For the fried chili:
4 oz dried cobanero chili
½ head of garlic
½ onion
Zamat, salt, pepper and oil, as necessary
Procedure
Cut the chicken. In a pot add the chicken, water, salt, garlic, onion and cilantro. Cook over medium heat and extract all impurities from the surface, until a clean and concentrated bottom or broth remains. Adjust seasoning.
Roast the tomato, onion, garlic, cinnamon, pepper, cloves, annatto and chopped herbs. Blend or stone grind until you obtain a fine mixture.
Remove the chicken from the pot when it is already cooked. Strain the stock and reserve. Seal the pork and set aside.
Prepare the rice flour with 500 ml of water. Mix until all lumps are eliminated, strain it, add it to the bottom with the message and bring to medium heat. Stir constantly until thickened.
Separately, chop onion brunoise (double chiseled) and fry with lard or oil until golden. When the recipe is thick, add the butter without the onion to the recipe. Integrate the pork. Let it boil for a few more minutes. Adjust seasoning.
For the fried chili, roast the chilies and finely chop the garlic and onion. Sauté the vegetables with a little oil. Blend the chili with a little broth and then add to the sauce. Add the zamat and season with salt and pepper to taste.
To assemble, serve a piece of chicken, pieces of meat and the tiú in a clay bowl and accompany with tamales and chili.
Read also: Irresistible choreque tamales
Chef Profile
- Erik Núñez has worked as a private chef.
- On Saturdays he teaches Gastronomy classes at the Popular University.
- He worked as a Gastronomy instructor at Intecap.
- He is a board member of the Latin American Federation of Master Chefs Guatemala.
- He currently works as a consulting chef at Grupo Alpha in Guatemala.
#Gastronomía #escondida #thick #gallina
