Week 9 of my Eating Around the World adventure took us to Guatemala.
When we started this little Eating Around the World Adventure we could never have imagined that we would be so surprised by the food we are eating. But you follow a recipe, as you have to, as you have no idea what the food is supposed to taste like, so you go by trust and instinct and you get to taste for the first time, something new, something different and it's exciting.
So far, I have picked well, after looking at a recipe, I read it and think would my family like it, and mostly I have been right.
Guatemalan food is delicious, it is fresh and so tasty.
So here is what I cooked on our little adventure into Guatemala
Shucos:Guatemalan Inspired Hot Dogs
Hot Chocolate Ice Pops
Here is how you make it:
Light olive oil, for frying
Queso fresco (crumbly cheese)
Spring onions or red onions, thinly sliced
Fresh Coriander, to serve
3 ripe avocados
1/2 large lemon, juiced
2 ripe tomatoes, seeded and chopped finely
4 shallots, cut in half lengthways, finely chopped
Salt and white pepper, to taste
Scoop the flesh out of the avocados and place in a medium sized bowl with the lemon juice. The juice is not only for flavour, but it also works to stop the avocado browning. Mash it up well with a fork.
Add the tomatoes and shallots. Season well with salt and white pepper, to taste.
You can prepare this in advance but keep it in the refrigerator in an airtight container, until needed.
It is at its best if used the same day, but it can be used the next day also.
6 large tomatoes, roughly chopped
1 garlic clove, roughly chopped
1 red capsicum, roughly chopped
1 small white onion, roughly chopped
1 tablespoon of Adobo seasoning
1 bunch of coriander
1 tablespoon of light olive oil
salt and pepper, to taste
In a medium saucepan add the tomatoes, garlic, capsicum, onion and 3 cups of water. Bring to the boil. Simmer for 20 minutes or until the sauce thickens, remove from heat, allow to cool. Blend all of the ingredients and put them through a sieve.
In a large pan heat the light olive oil, add the tomato sauce, the adobo, season with salt and pepper, to taste and bring it to a boil moving it until it thickens.
If you can't find Adobo seasoning, just make your own like I did:
2 tablespoons salt
1 tablespoon paprika
2 teaspoons ground black pepper
1 1⁄2 teaspoons onion powder
1 1⁄2 teaspoons dried oregano
1 1⁄2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
For the Refried Beans:
2 teaspoons, Light olive oil, for frying
1 x 400g tin refried beans
1 onion, finely chopped
Heat the oil in a saucepan. Add the onion. Let it fry until golden. Don’t let it burn. Add the beans and stir them until they acquire the desired consistency. Really they just need to be warm.
Fry the tortillas in vegetable oil until crispy. Transfer to paper covered plate. Once they have cooled down spread some with guacamole, some with refried beans and some with red sauce. Garnish with thin slices of onion, queso fresco and coriander.
Here is the recipe:
Your favorite Frankfurts and/or Chorizo sausages
Freshly made guacamole
Sauerkraut or coleslaw (with oil and vinegar dressing)
Your favorite hard cheese
Pico de gallo-salsa
Heat the buns on the grill or the oven until they are golden brown
Grill the frankfurts and/or chorizo.
Spread on a big spoon full of guacamole on to the bread, add a sausage or chorizo and pile high with your favorite ingredients.
Now to add another sticker to my world map.