Torrejas

Ingredients

Serves 6

6 large Guatemalan sweet bread

3 eggs

1 / 2 cup sugar

1 cup sweet whipped cream

2 ounces of raisins (optional)

2 tbs flour

vegetable oil to fry

For the syrup

4 cups water

4 cups sugar or brown sugar

1 large piece cinnamon

2 allspice

1 cup rum

preparation:

It is better to buy the loaves a day earlier to be hard when prepared. Start by cutting the top like a lid, and with a teaspoon carefully remove some crumbs from the middle of the other half of the bread. Fill with the sweet whipped cream and cover with the top.

In a bowl beat eggs whites, flour, until they reach a soft peak, carefully add egg yolks not to flatten the mix, continue beating until it looks like cotton candy .

Heat the oil in a skillet, wrap the bread with the egg and fry it . When you remove them put them in a napkin to absorb the oil.

Syrup preparation:

In a saucepan bring the water, cinnamon, sugar or brown sugar and allspice to simmer for at least five minutes, remove the cinnamon stick, let it cool down, once is cool pour the rum in the syrup, pour the syrup on each serving. For garnish spread some raisings on top of the torrejas.

(for children, exclude the rum)

Gallo en Chicha/Rooster in Chicha

Chicha is a term used in some regions of Latin America for several varieties of fermented and non-fermented beverages, rather often to those derived from maize and similar non-alcoholic beverages. Chicha may also be made from manioc root (also called yuca or cassava), maize, grape, apple or other fruits.

While chicha is most commonly associated with maize, the word is used in the Andes for almost any homemade fermented drink, and many different grains or fruits are used to make "chicha" in different regions.

According to the Real Academia Española and other authors, the word chicha comes from the Kuna word chichab,or "chiab" which means maize. However, according to Don Luis G. Iza it comes from the Nahuatl word chichiatl, which means "fermented water"; the verb chicha meaning "to sour a drink" and the postfix -atl meaning water. (Note that these etymologies are not mutually exclusive.)

The common Spanish expression Ni chicha ni limonada (neither chicha nor lemonade) is roughly equivalent to the English "neither fish nor fowl". (Thus, it is used when something is not easily placed into a category.)

http://en.wikipedia.org/wiki/Chicha

Ingredients to make fermented drink:

Chopped

1 Pineapple

2 ripe Plantains

12 Mombins or Spanish Plums

2 Granny Smith Apples

1 Lb. Blackberries

1 Lb. Nancite

6 cups Sugar

Preparation:

In a close container placed all the chopped ingredients and the sugar and let it stand for a week in room temperature.

Ingredients to cook the Rooster:

25 Lbs. Young Rooster

6 cups of water

15 Scallions

1 Chile pasa (dried red or black chili it can be found in mexican markets)

5 Garlic Cloves

Salt to taste

15 capers

15 prunes

For the Sauce:

1 red bell pepper

1 chile guaque (it can be found in mexican markets)

pinch of castilla pepper (not Black pepper)

5 scallions

10 garlic cloves

1 1/2 tbs. sesame seeds

10 medium riped tomatoes

Preparation:

Placed the rooster in pieces in the chicha and let it stand for 8 hours to marinate. In a big pot placed the rooster and the chicha in 6 cups of water, add all ingredients, except the capers and prunes cover and simmer on high until the rooster is cooked, if is necessary to add more water do so, once is cooked, you will be able to sliced a knife through it with no effort, uncover and keep cooking on low, add capers, and prunes, simmer until is throughly cooked.

Aside in another pot we prepare a sauce to thicken the soup:

1 red bell pepper-1 chile guaque (dried chili) let them soaked in water, seasoned with castilla pepper (not black pepper) In a dry pan placed and roast 5 scallions- 10 garlic cloves - 1 y 1/2 tbs. sesame seeds -10 peeles seeded medium riped tomatoes. Blend all the roasted ingredients and pour the sauce in the pot where the rooster is, let it simmer .

Strawberries and Melons Smoothie

Ingredients:

4 small ripe melons

2 lbs strawberries

14 oz sweet condensed milk

14 oz evaporated milk

4 cups crushed ice

whipped sweet cream

Preparation:

Blend all ingredients and serve it in drinking glasses, garnish with a little whipped cream

Horchata/Rice Water

Ingredients:

1 1/2 Lb broken white rice

14 oz Sweetened Condensed Milk

14 oz Evaporated Milk

1 Tbs Vanilla extract

Sugar

1 Gallon Bottled Water

Crushed Ice

Powdered cinnamon

Preparation:

Soaked broken white rice overnight in 6 cups of water at room temperature. The next day blend on high the soaked rice, mix the sweetened condensed milk and the evaporated milk, the vanilla extract, sugar to taste. Enjoy over crushed ice, sprinkled powdered cinnamon on each glass.

Refresco de Tamarindo/Tamarind drink

Ingredients:

1 Lb Peeled Tamarind

2 cups Warm Water

1 Liter Bottled Water

Sugar

Ice

Preparation:

Place the peeled tamarind in a bowl with two cups of warm water and let stand for half an hour to release the pulp.

After it cools down, with your fingers squeeze the pulp from the seeds to separate the pulp from the seeds, blend the pulp and water and pass through a sieve.

Separately in a large pitcher sweeten the bottled water to taste , mix the blended pulp in the sweetened water, pour ice, serve cold.

Benefits of the Tamarind:

The pulp of tamarind is one of the basic seasonings of Latin American cuisine and also the Asian where is known by the name Kam Mak. It comes from a tropical tree native to Africa, whose fruits are pods tamarind pulp, which is attributed to have healing properties, it heals high fever and is a very gentle laxactive. If the fruits are green, the flesh will taste acid and would be the equivalent of lemon juice in Western cuisine. When the pod has matured is light brown in color, then the pulp has a much sweeter taste and is used for drinks. The tamarind pulp, is also an essential ingredient of the Worcestershire sauce.

Atol de Elote/Corn Porridge

ingredients:

12 soft corn or not too highly seasoned
14 ounces sweetened condensed milk
5 cups water
2 or 3 cinnamon sticks
1 / 4 cups sugar

preparation:

Boiled the cinnamon in the water until the water changes to light brown, remove the cinnamon from the water, remove the water from the heat and let it cool. Slice the corn with a sharp knife, puree with water and pass through a sieve, add the condensed milk and bring to simmer, stirring constantly always from the bottom of the pan to prevent sticking and burning for 10 to 15 minutes until cooked.

makes 8 cups.

CACK-IK

Serves 5-6

ingredients -

6 cups of water
5 pounds chicken or turkey in pieces.
A large head of garlic
A cinnamon sticks.
A pound of green tomatoes (10 or 15 tomatoes).
4 chiles guaque (bite).
10 cloves
A bunch of cilantro.
A bunch of mint.
A bunch of scallions
Achiote and salt.

preparation -

Place a pot with the turkey or chicken in water with the head of garlic and cinnamon stick, as it cooks roast the tomatoes, cilantro, the scallions green tomatoes and chiles in a steel griddle, when the ingredients are all roasted puree with a cup of broth in a blender, then pass the sauce through a fine sieve, to this sauce add the rest of the ingredients in the pot where you are cooking the rooster or turkey, let it simmer until well cooked.

It is eaten with rice and or corn tamales

TAMALES DE CHIPILIN

Start with 2 hours in advance

This recipe makes 30 servings

ingredients -

10 ounces leaf chipilin
4 ounces lard or shortening
1 / 2 pound of cheese (feta cheese can be used [Greek] or cheese tropical)

OPTIONAL
2 1 / 2 pound of corn flour (Maseca)
salt to taste.

To wrap:
1 bag doubler (dried leaves of corn) enough to wrap sheet 30 servings or milpa.

preparation -

Wash and dry chipilin leaves.
Mix the flour with water until you can form balls. Then add remaining ingredients. well blended.
If using sheet bender soaked in hot water for a few minutes until soft, then take them out of the water and dry them.
Place the dough formed in the bender and close it. The size is about 4 oz or as big or small as you wish
Cook steamed about 40 minutes.
Serve warm.

PLATANOS FRITOS/FRIED PLANTAINS

Fried plantains are an excellent accompaniment to many foods, but also a great breakfast or snack, they are delicious just like that, or with cheese. I like them with cheese because is salty and contrasts well with the sweetness of the plantains.

Ingredients:

2 ripe plantains

1 tsp canola or vegetable oil

Optional-cheese (feta if you want a salty cheese such as mozzarella parmesan cheese or grated cheese that melts or any other that melts well)

preparation:

1. Peel and cut diagonally 1 / 3 inch thick.

2. Heat oil in a skillet over medium heat, add the plantains when the oil is hot.

3. The plantains are cooked very quickly, it is important to turn them over so they wont stick and burn , the ideal is that they are golden on both sides.

4. Serve the hot , if you want to add cheese just sprinkle it over the hot plantains.

RELLENITOS DE PLATANO (GUATEMALA) PLANTAIN PLUMPS

One of my favorite dishes among others

ingredients

6 large plantains
2 cups dried beans
2 teaspoons vanilla
1 cup sugar
1 chocolate bar (Abuelita)
2 cinnamon sticks
6 cloves
12 cups water
powdered sugar
cream (optional)
Olive oil or vegetable oil

preparation:

Cook beans in 4 cups water, add sugar and a cinnamon stick, once they are cooked, remove the cinnamon and place the beans in a blender with the chocolate, once they are blend return them into the pot and cook until they become a thick paste, do not forget to move them with a spatula to prevent burning, remove from heat to cool.

Wash unpeeled plantain cut the ends. In a pot with 8 cups water, cook with cinnamon, vanilla and clove. When a knife can pass through a plantain with not much strength the plantain is already cooked, remove from heat, and water, remove the shells being careful not to burn and placed the plantains and the vanilla in the food processor without water, once they are well crushed put the plantain in another pot and cook in low heat and move it with a spatula to prevent sticking to the bottom and burn, must be firm as the dough to make tortillas, remove it from heat and set aside.

When the dough has cool off, take some plantain dough on the palm of your hand and make a thick tortilla cake the size of the palm of your hand, in the center put about a half tablespoon of the of beans and then turn the dough inwards until the bean is covered with plantain dough and the though looks like an oval shape

In a skillet with hot oil fry the oval plantain balls until they are golden in all sides. Serve with cream and / or powder sugar.